Processing-induced theaflavins content in Camellia sinensis leaves through rehydration followed by a second withering: Biological and antioxidant properties

= 3.72 and 6.80 μg/mL, respectively. Regarding total phenolic content, the values were between 231.09 and 283.15 mg GAE/g DE while for total flavonoid content the values ranged between 47.18 and 58.42 mg RE/g DE. This study highlights the potential for developing a novel Azorean functional tea by investigating the processing conditions to maximize theaflavins, particularly TF-3,3'-DG content, which can boost the immune system and reduce the viral infectivity.