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The effect of different extraction conditions of prepared infusions on the content of bioactive compounds of Bancha green tea ( Camellia sinensis L. ) were investigated. The content of total phenols, tannins and methylxanthines were determined spectrophotometrically. The highest content of total phenolic compounds and tannis were determined on the 30th minute of infusion - 7,71% and 4,49% respectively. The conditions with the most valuable (higher content of polyphenols) and the most healthy (lowest of tannins) combination is in the 10th minute of extraction - 7.47% and 3,84%. The tea also contained low percentages of methylxanthines (0,66%) and caffeine (0,09%).

Total phenolic compounds and tannins content of Bancha green tea (Camellia Sinensis) depending on extraction conditions