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Tea is an evergreen plant that enjoys rainy and warm climates, and classified in the Theaceae family. Tea, which is one of the most widely consumed beverages in the world, receives interest due to the flavor and aroma besides beneficial health effects. It is categorized into three major types; not fermented (green and white tea), partially fermented (oolong tea) and fermented (black tea). The objective of this study is to determine physical properties (water activity and color) and chemical properties (antioxidant activity, content of ash, total phenolics, total flavonoids, caffeine and some phenolic compounds) of white, green and black teas. Green tea stands out in terms of bioactive compounds compared to white and black tea. The reason can be explained by nonoxidation of phenolic compounds because of steam treatment to rolled leaves during the production of green tea.

DETERMINATION OF SOME PHYSICAL AND CHEMICAL PROPERTIES OF WHITE, GREEN AND BLACK TEAS (CAMELLIA SINENSIS)