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Review Article Journal of Basic and Applied Plant Sciences Open Access

Morphology, Manufacturing, Types, Composition and Medicinal

Properties of Tea (Camellia sinensis)
Yumen Hilal*
Department of Analytical and Food Chemistry, Faculty of Pharmacy, University of Damascus, Syria

Received Date: March 17, 2017, Accepted Date: June 13, 2017, Published Date: June 30, 2017.
*Corresponding author: Yumen Hilal, Department of Analytical and Food Chemistry, Faculty of Pharmacy, University of Damascus, Syria, Tel: 963-993-296-876;
E-mail: yumenhilal@gmail.com.

Abstract
Fascinating aroma, attractive taste, and many health effects of tea,
make it a popular beverage worldwide. All Tea types belong to the same
family of the camellias. Applying various manufacturing processes on
fresh leaves of Camellia sinensis produces white, green, black, yellow or
oolong tea, which their brewers differ in color and taste.
Polyphenols, caffeine and theanine are the main bioactive ingredients
in Camellia sinensis. Polyphenols in tea consist mainly of catechins,
flavonol-O-glycosides, flavonol-C-glycosides, proanthocyanidins. In
addition black tea contains theaflavins and thearubigins which arising
from the catechins during the fermentation.
Many of the health benefits of tea may depend on the biological
activities of the considerable concentrations of antioxidants in particular
the polyphenols in tea, make its brewer a good candidate to stop the
development of some serious diseases such as diabetes, obesity, cavity
and cardiovascular diseases. Tea also enhances the immune system and
inhibits several kinds of cancers, such as stomach, colon, pancreatic,
liver, bladder, lung, and breast cancers. On the other hand, toxic
contamination by heavy metals and flavonoids can happen depending
on the dose intake of tea.
Keywords: Tea; Types; Production; Polyphenols; Health benefits
they are smooth with some fine hairs on the bottom, but when they
grow older the hairs lessen and even disappear. The 2 inch leaves
are resistant to very cold temperatures and garnet-brown through
ox-blood to purple in color [1–4].
Camellia assamica(Masters) or the Assam tea plant belongs to
North East India. It is considered small although it is between ten
to fifteen meters tall (Figure 2). The trunk of this tree equals the
third of its height. It has a strong branch system. Warm weather
conditions suit it well. Leaves are dependent, thin, and shiny. They
are pointed in shape. We can distinguish marginal veins easily. The
leaf blade is usually oval. It is between 8–20 cm long and 3.5–7.5
cm wide. The leaves are either hairless or hairy on the vein below
[1–4].
Combining the two species, we have new plants that may be
developed to live in different conditions. Like the Camellia assamica
sub sp. Lasiocalys (Planch. MS) and the Cambodiensis or southern

Introduction
A Japanese cultural philosopher, Kakuzo Okakura (1862- 1913),
styled tea (Camellia sinensis) as a medicine then as a drink. Tea has
been considered as a necessary daily element for life and as a ritual
element in ancient China and Japan, respectively. The good flavor,
attractive aroma and taste, besides its health-promoting effects and
being the main caffeine-drink worldwide makes it one of the most
common beverages in the world. In ancient China, the effective
pharmaceutical activity of tea was known and thus its brewer was
used as a medicinal drink. Figure 1: Camellia sinensis L.
Historically, tea has important roles not only as ancient health
therapy, but also as subject of the visual and literary arts. Tea was
painted, drawn and figured on textiles and ceramics. Its shape,
color, perfection and social interactions were described in many
Odes [1,2].

Tea Plant: Origin, Morphological Characters, Grow

and Plucking
Tea, as a plant, belongs to the family of the camellias and it has
two main kinds:
Camellia sinensis belongs to China, Tibet and Japan. It is not a
big tree but rather a bush. It is small with 1–2 m tall (Figure 1). It
has many stems. Leaves are leathery with matt surfaces. Because
leaves are thick and hard, it is difficult to recognize the veins in the
lamina. The blade of the leaf is elliptic and it has an obtuse end.
The base is straight. The edge has teeth. When the leaves are young, Figure 2: Camellia assamica (Masters).

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form of tea which is a small tree that has upright branches and it is
between 6–10 m tall (Figure 3).
This tree needs a great amount of water so the region between
the cancer and Capricorn tropics is quite suitable for it. The amount
of rain there is between 1000 to 1250 mm a year and the heat is
between 10 to 30 degrees which is suitable for this tree. It lives in
pieces of land that are 2400 meters high from the sea. Tea bushes
must be trimmed every four to five years. This will help them stay
healthy and low enough for the people who pick the tea which is
known as “Plucking Table “. Any tea bush continues to give good
tea for 50 to 70 years, but the amount of tea becomes less after fifty
years. Meanwhile the old bushes are replaced by new trees that are
grown on the estate nursery.
Time of picking tea leaves relies on the weather conditions.
New leaves can be picked up during spring but seven or twelve days
interval should be left between the times of picking. Tea gathering
is a hard work. To collect a kilo of unprocessed tea you need two or
three thousand tea leaves. People who pick the tea should be skilled
and able to choose the right time to gather the new grown leaves.
The more tender the leaves the better is the tea. Following picking,
the gathered tea is taken to factories where it is processed [1–4].
Classification, Processing, Styles and Packaging of
Tea
Classification of Tea
Tea has always been classified by many ways: by the color of the
finished leaves, by the color of the tea liquor, and by the percentage
of oxidation during processing. The aim of tea categorization is to
gather different sorts of tea with the same qualities. Despite the
classification methods used, there is no method could be used
to categorize all tea types. However, the similarity in processing
method is the easiest way to achieve this.
Different systems of tea classification are noticed in China and
Japan. The six tea Chinese types represent categories that gather
tea styles of the same processing methods and finally similar
products. Needless to say that Chinese created all the types of tea
we drink today. Also, the Chinese are the first people who put the
tea classification systems. Most Chinese tea experts recognize these
six types of tea: green tea, yellow tea, white tea, oolong tea, black
tea, and dark tea. Any of those tea types can be flavored, scented,
blended, ground, roasted, aged, or decaffeinated.
On the other hand Japanese system classifies tea considering
the method of processing into three groups: Non-fermented tea,
Semi-fermented tea and Fermented tea. The most important aspect
Figure 3: Camellia assamica sub sp. lasiocalys (Planch.MS).
Citation: Hilal Y (2017) Morphology, Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis).
J Bas Appl Pl Sci 1(2): 107.
Vol. 1. Issue. 2. 36000107
in Japanese system is the way of activating of oxidizing enzymes
(e.g. polyphenol oxidize of peroxidase) contained in leaves. This
fermentation process activates the oxidizing enzymes and thus
changes the green tealeaves into brown [3–8].
Other feasible aspect to classify tee types is to use the ratio
between total phenolics and sum of the major catechins [9] or
to employ the amino acid pattern as a possible criterion [10].
These approaches need standardized extraction procedures and
analytical methods to gain an overview on the composition of teas
from different origins and it is necessary to ensure the authenticity
of the origin [11].
Tea Production Process
Different types of tea are produced from fresh tea leaves
(Camellia sinensis). The common term for the conversion of tea
phenolics is fermentation which is related to the manufacturing
of black and Oolong tea. To achieve this conversion, endogenous
enzymes are required, especially the polyphenol oxidase. Recently,
aeration has been used instead of fermentation because some tea-
drinking Muslim countries think that fermentation means that the
tea contains ethanol [9].
Green tea manufacture: Oxidation process is not used when
making green tea which helps retain the green color and the delicate
flavor. Before rolling green tea, the enzymes are deactivated.
Chart in figure 4 explains that there are two different types of
processing. In Japanese method the fresh tea leaves are steamed
with high temperature (100°C) in order to inactivate the oxidizing
enzymes of leaves, rolled and dried to get the ideal Japanese green
tea. On the other hand the Chinese method uses panning with
higher temperature (300-350°C) instead of steaming to prevent
the fermentation. The inactivated enzymes do not decompose
chlorophyll so the color stays green.
To make sure that no oxidation happens, the tea leaves are
either pan fried (Chinese method) or steamed (Japanese method)
which prevents the interaction of the enzymes then it is rolled.
Withering process is used for some green tea in China; it is omitted
in manufacturing, followed by rolling, drying and sorting processes
[2,5,8,12].
Black and Oolong tea manufacture: Withering black and
oolong tea reduces the moisture in the leaves up to 70% (depending
on region) and then air is used to remove it in an unvaried way.
Twelve to seventeen hours are needed to accomplish this and at
the end of this process the leaf is thin and pliable that it can be
rolled easily. The rolling process includes putting the tea leaves
into a rolling machine which revolves horizontally on the rolling
table and gives the tea leaves their stiff looking. After the rolling
process, starts the oxidation with the leaves breaks open. Oxidation
gives the tea its flavor and color. The color of the leaves changes
from green, into light brown and then into deep brown. When
rolling process is finished, tea is either put into specific large boxes
or displayed on tables so that the enzymes that are inside the tea
leaves start to oxidize because they are exposed to the air. To obtain
the full fermented Black tea, the tea leaves are treated mechanically
in order to enlarge the enzyme conversion of flavanols. Oxidizing
process needs between half an hour to 2 hours. To stop the
oxidizing process the tea is dried and the total moisture content
is down reduced. Otherwise, to get the semi-fermented Oolong tea
the oxidation process is stopped early before the fermentation is
completed. The leaves are parched, rolled and then dried [2,5,8,12].
White tea manufacture: This tea is different from other kinds
of tea in that it is neither fermented nor the oxidizing enzymes are
deactivated. Just the soft white hairy buds with or without the first
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Figure 4: Major manufacture steps of tea types.

tea leaves are picked and dried by a very little process and almost
stays untouched. Usually, the liquor of white tea is yellow and mild.
There is no clear definition for white tea but rather a hint to its
geographic origin (found only in Fujian province), the botanical
variety (Camellia sinensis var. khenghebaihao and Camellia sinensis
var. fudinbaihao), the manufacture (a minimal processing, just
drying, no “fermentation”) or the appearance of hairy buds of white
tea (figure 5) which differs from green tea buds (Figure 6). Also
there is no possibility to differentiate between white and green tea
by the ratio between sum of the major catechins and total phenolics
[2,5,8,12].
Yellow and dark Tea manufacture: Yellow and dark teas are
sort of post-fermented tea which is exposed to the open air for
several months and several years, respectively. When these two
Figure 5: Hairy white tea buds from China.
kinds of tea are exposed to micro flora, humidity and oxygen in the
air, they undergo auto-oxidation, fermentation and some reactivated
oxidative enzymes in the tea. This kind of fermentation affects the
smell and taste of the tea. The taste is no more bitter but mild and
gives pleasant mouth feel. This class of tea is known as ‘dark tea’,
especially in Chinese culture and the East Asian cultures that are
influenced by it, because of the dark brown liquors that this class
of tea gives. However, what is called black tea in Western culture
is referred to as red tea in East Asian culture. It is necessary to
mention that Pu-erh tea is the most famous kind of post-fermented
tea. Previous to post-fermentation process the fresh tea leaves
should be panned, rolled and dried [2,8,12]. We cannot separate
processing and grading since they complete each other, and they
are basic for the manufacturing of tea. To be packaged and sold, tea
should be first submitted to the skill of blenders [13].
Tea Styles Figure 6: Green tea buds from Japan.
Every type of tea has certain styles. In order to classify these
styles we need to know the processing steps that each one is
authentic, it must be made after specific processing steps, a specific
exposed to, the used plant cultivar, soil, climate, altitude and latitude
cultivar and terroir. Following is the list of the things that make up
together with the intention of the tea maker. So many factors give
a tea style in order of importance.
tea its special characteristics like, weather, altitude, moisture and
soil. Season and time of picking through the day may have an Variation in Processing: Different ways of processing have
effect on the characteristics of tea. For a tea style to be considered an effect on the kind of tea. Among these ways is steaming that is

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used instead of pan firing which is meant to prevent the enzymes
oxidation, percentage of oxidation or different methods of shaping.
So the definition of a tea style depends on the differences in the tea
processing methods. The shape or colors of the finished leaves, the
color or taste of the liquor give teas their names and styles.
Cultivar: Any cultivar of Camellia sinensis may give a tea style or
tea type but this outcome may not be authentic. In specific growing
regions, cultivars have been bred so that they are processed into a
certain style of tea. In such a case there is a mother plant that has
been planted especially for commercial production.
Terroir: A French expression which refers to soil, climate,
altitude, and latitude in a particular region. Tea styles can be named
either after their grown region, or considered origin if grown in a
certain province like white tea, which can only be found in Fujian
province in china [1,2,9,12].
Sorting and Packaging
This is the final and the most important stage in the tea process.
At this stage the leaves are classified according to their size then
according to their type and appearance. Completing sorting, the
tea is packed into provided foil paper sacks; so that the tea stays
dry. For larger tea leaves, tea boxes are provided to make sure that
the tea leaves are not damaged in transit. It is advisable to keep
tea in an airtight dark boxes put in a cool and dry place at homes.
Retailers usually sell tea in metal tins that are tightly closed. The
glass jars that are used for keeping tea should be kept in closed
cupboard away from light. We should not store tea in refrigerators
as cold increases water condensation which ruins the tea [2,12].
Ingredients of Tealeaves
The ingredients of the tea leaves are not much different from
many other plants. Besides the usual ingredients such as protein,
carbohydrate and fat containing tealeaves, some ingredients that
give the tea its uniqueness. Key ingredients of the tea leaves and
their shares are listed in the dry matter in Table 1 [13].
Vitamins and Minerals in Tea
Tea leaves contain a number of vitamins in very low
concentration. The exception is vitamin C (ascorbic acid). In high-
quality green teas, the vitamin C content reach up to 0.5% of dry
matter. Therefore, one liter of green tea covers more than 50% of
the daily requirement of Vitamin C. Due to manufacturing process,
the content of all vitamins in black tea is less than in green tea,
especially vitamin C [13,14].
Practically fluoride is the most important Mineral in tea. The
content of water-soluble fluorine in tea leaves is highly significant.
A cup of tea covers 10–15% of the daily requirement for fluoride to
protect against tooth decay [15].
Tea Polyphenols
Phenolic compounds are common ingredients in the plant
kingdom. The phenolic compounds are among the phytochemicals,
since they are not produced and consumed in the primary metabolism
of the plant. Their exact functions in the plant are still unknown,
Polyphenols 20-30%
Caffeine 3–5%
Minerals (water soluble) 2–4%
Vitamins 0.6–1%
Amino acids 1–4%
Table 1: Key ingredients of tealeaves and their shares in the dry matter.
Citation: Hilal Y (2017) Morphology, Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis).
J Bas Appl Pl Sci 1(2): 107.
Vol. 1. Issue. 2. 36000107
Figure 7: Base structure of Flavonoids.
where they are synthesized as repellents against pests and diseases,
as growth regulators and as dyes of the plant [16]. They contribute
significant character of taste, appearance and shape in many fruit
crops for e.g. Fruit juices, wines and teas. They basically determine
their color, flavor and stability and thus ultimately their quality [13].
The scientific community use today polyphenols, or shortly
phenols (formerly tannins) for the phenolic compounds of plants.
The plant phenolics can be based on their molecular structure into
three sub-groups [17]
• Simple phenols having one aromatic ring and one or more
hydroxyl groups, for example, Phenol carboxylic acids.
• Polyphenols, compounds having at least two aromatic
rings, each having at least one aromatic hydroxyl group, for
example Flavonoids (Figure 7).
• Tannin compounds are toxic, high molecular weight
compounds consisting of many subunits (12-16 phenolic
groups and 5-7 aromatic rings) and mainly found in tree
bark and protect the trees against attacks by herbivores.
Varieties of Phenolic compounds are presented in tea and
make up to 30% of the dry weight of the tealeaves. The major tea
polyphenols are the catechins, flavonol-O-glycosides, flavonol-C-
glycosides, proanthocyanidins and also in black tea theaflavins
and thearubigins which arising from the catechins during the
fermentation [13,17].
Catechins
In fresh leaves and green tea catechins (Flavanols or Flavan-
3-ols) are the most abundant group of phenolic compounds. Most
medicinal benefits of the tea can be traced back to these catechins
which make up about 70% of the flavonoids fraction.
The major tea catechins are (-)-epigallocatechin 3-gallate
(EGCG), (-)-epigallocatechin (EGC), (-)-epicatechin (EC),
(-)-epicatechin 3-gallate (ECG), and (+)-catechin (C) (Figure 8).
The inclusion of catechins in the gut is quite low at 10–30%.
The intestinal microflora seems to have an important role in the
absorption of the catechins. The bacteria in the intestine can
metabolize the catechins so that they are better absorbed. The
intestinal mechanisms have to enrich the catechins from oral intake
to be absorbed. Among the catechins, EGCG predominates not only
in terms of quantity (up to 70% of the total catechin content),
it seems the substance which makes up the cancer preventive
properties of tea. In the lab, a wide range of effects was detected on
the tumor cells [17].
The catechins have a number of other effects attributed to such
as lowering cholesterol levels, lowering blood sugar, anti-bacterial
effect, etc [18,19]. Catechins are the main carriers of the health
benefits of green tea but they are also toxic in high concentrations
(intake of Catechins capsules).
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Figure 8: Structure of the most important Flavan-3-ols.

Figure 9: Structure of Proanthocyanidins: link C4-C8 and link C4-C6 (R=H).

Figure 10: Structure of Bisflavanols A, B and C.

Proanthocyanidins
Proanthocyanidins (Figure 9) are Flavanol related compounds
which degraded during the fermentation of tea and give
bisflavanols [20] (Figure 10). Thus green tea has higher amount of
Proanthocyanidins and less bisflavanols, while black tea is relatively
rich in bisflavanols. There are at least 16 kinds of Proanthocyanidins
presented in tea [21,22].
Theaflavins and Thearubigins
Theaflavins (TFs) (Figure 11) and thearubigins (TRs) (Figure
12) are the two most important groups of oxidation products. In
the production of black tea catechins are oxidized, resulting in
theaflavins (yellow reddish pigments in tea). Then theaflavins are
polymerized to form the typical the black red dyes thearubigins.
Where in the majority of the anti-oxidative effect of the flavonoids
is lost. Theaflavins and related compounds consist of four major
TFs and minor TF and their related compounds [23]. Thearubigins,
which is similar to TFs [24], is produced by the enzymatic oxidation
of flavanols during the manufacture of black tea. Researchers
showed that the chemical structures of TRs are cyclized skeletons,
which have linkages between A- and B-rings of catechins [25,26].
However, further studies are now in progress to elucidate all TRs
structures.
Flavonols (FOG) and Flavones (FCG)
The Flavonols (quercetin, kaempferol, and myricetin) are
presented in tea in form of their mono- di- and tri-O-glycosides.

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Figure 11: Structure of Theaflavins.
Figure12: Structure of Thearubigins.
Figure13: Structure of Flavones and Flavonols.
At least 15 different types of glycosides were isolated from tea
[27,28]. Flavonols (Figure13) content is not very much affected by
fermentation and the quercetin 3-rhamnoglucoside has the highest
concentration among them. Flavonolglycosids. Flavones (Figure13)
are presented in tea in form of their C-glycosides in much lower
concentrations than FOG. C-glycosides are not hydrolyzed by acids
or enzymes [29].
Theanine
Amino acids comprise another important group of tea
components. They make up about 1-4% of the dry weight of tea
leaves and have a crucial importance for the fresh and pleasant
taste of the tea. The majority of the amino acid portion of the tea
leaves (more than 50% for high-quality green teas) is attributable
to a particular amino acid, L-Theanine (Figure 14).
Theanine, a derivative of glutamine (N-ethyl-L-glutamine), is
contained in tea leaves and other parts of the tea plant (Camellia
sinensis) and were first discovered in 1949 in tea leaves. It comes
Citation: Hilal Y (2017) Morphology, Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis).
J Bas Appl Pl Sci 1(2): 107.
Vol. 1. Issue. 2. 36000107
Figure 14: Structure of Theanine.
in tea in its L-form in the concentration range of 0.5-2% of the dry
weight [32,33]. Theanine is synthesized in the roots of tea plant by
means of theanine and glutamic acid synthetase from ethylamine,
transported into the leaves, and accumulates there. Together with
glutamine and other free amino acids theanine is the non-protein
nitrogen pool of the plant [32].
Theanine counteracts the caffeine in the tea. Unlike caffeine
theanine (dose-dependent) calms central nervous system [30]. In
addition, theanine tastes, along with the other amino acids, sweet
and it weakens the bitter taste of catechins. L-theanine is together
with, inter alia, aspartic acid, theogallin, gallic acid are responsible
of the intensity of the “umami” - taste of green tea [32]. Due to their
positive influence on the taste, many efforts are being made to
increase the content of amino acids in tea, especially in green tea,
from the tea company.
It was published in many studies that L-theanine shows
important effects in different sciences: physiology, biochemistry,
pharmacy and medicine, such as neuroprotective, relaxant,
anxiolytic and antihypertensive effects. Most professional
publications and studies on the pharmacological effect of theanine
are based on animal experiments. Theanine may also increase
the release of the hormones serotonin and dopamine and thus
improve the learning ability [33]. This connection can inhibit the
convulsing effect of caffeine in mice, reduce the psychological and
physiological stress reactions, and increase mental relaxation and
release emotional stress [34].
However, there are few studies about the effect of the theanine in
humans. In a study of 24 healthy volunteers, the effect of L-theanine
with and without the co-administration of caffeine has been
tested on mental abilities. The administration of theanine alone
showed little effects in contrast to the combined administration
with caffeine. Thus, theanine does not inhibit, but amplified the
stimulating effect of caffeine in humans [35].
The mood effect of theanine has been examined when
combined with caffeine. Theanine alone had few effects on mood.
The combination of theanine and caffeine had improved mood
effects not seen with either treatment alone [31,36,37]. It even
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slows the rate of mental responses of the test persons. Theanine
decreases blood pressure, which had been previously increased by
the administration of caffeine. Hence, theanine may have different
central nervous system effects due to different doses [34].
Caffeine
Caffeine (C8H10N4O2, 1,3,7-trimethylxanthine or methyltheo-
bromine) is one of the purines scoring, highly water-soluble plant
alkaloid. In addition to tea, it is included also in coffee, cacao and
mate. Pure Caffeine was first isolated in 1820 by Friedrich Ferdi-
nand Runge, of coffee beans. The first caffeine-synthesis was car-
ried out in 1895 by Emil Fischer.
Previously, refers to the caffeine from tea as Teein (also Tein
or Theine) to delineate it from the caffeine from the coffee beans.
Chemically, caffeine and theine are of course identical (Figure 15).
Caffeine is one of the methylxanthines, is willingly soluble in water,
colorless and odorless.
The commercial white, green and black tea contains more
caffeine (3–5% of the dry weight of tea) than the roasted coffee
(1–1.5% of the dry weight of the coffee beans) [35,38]. However, a
cup of coffee includes 2 to 3 times more caffeine than a cup of tea
because of the difference of preparation. When using 2.5 g of tea
infused with 200 ml of water, a cup of tea contains about 60 mg of
caffeine [11].
The caffeine content in tea is influenced by various factors
such as: the production area, the height of the region, the weather
conditions, and the variety of the tea plant. Also, the caffeine levels
in tea vary, because it is a natural product [38].
The pharmacology of caffeine: Caffeine is the most widely used
and consumed psychoactive substance. The effect is based on the
excitation of the central nervous system. By blocking adenosine
receptors it increases mental activity, it will remove fatigue and
strengthened intellectual achievements.
After oral intake (tea, coffee, cola, energy drinks), caffeine is
absorbed rapidly and completely in the gastrointestinal tract. After
15-45 min caffeine reaches its maximum levels in the blood. The
half-life in blood is about 5 hours, but is significantly longer in
pregnant women and children.
The stimulating effect of caffeine on the central nervous
system is the main reason for the consumption of tea and coffee.
This effect is mainly due to caffeine interaction with the surface
receptors of nerve cells in the cerebrum. In contrast to coffee, the
caffeine in tea is presented in bound form; so that it’s stimulating
effect probably slowly unfolds as the enjoyment of coffee. 100–200
mg of caffeine (2–4 cups of tea) leads to a significant influence of
psychological basic functions such as drive and mood. The motor
activity is increased (eg. faster typewriting with a lower error rate),
the mental tempo faster with less reaction time, lifts the mood,
Figure 15: Structure formula of Caffeine.
Citation: Hilal Y (2017) Morphology, Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis).
J Bas Appl Pl Sci 1(2): 107.
Vol. 1. Issue. 2. 36000107
facilitates the learning process. However, the effects are dependent
on the habit. They occur in strong tea or coffee drinkers on much
weaker than in social drinkers. Another effect of the caffeine, which
is also used therapeutically, is pain relief. Caffeine, for example, one
of the three drugs in the aspirin Thomapyrin (the other two are
aspirin and paracetamol). The conventional wisdom of caffeine as
diuretic, urine impulsive action has been refuted. The tea or coffee
consumption does not cause more urination than drinking an equal
amount of water [11,39].
Health Benefits of Tea
According to researches, tea has great benefits for human health
due to its composition and the very affective ingredients [39,40].
Tea prevents the progression of some diseases that people have.
Following are the most important health benefits of tea:
Tea and Cancer
Despite the advanced medical technology for diagnosis and
treatment of Cancer, it is still one of the most dangerous diseases
that put an end to the life of the person who suffers from it. On the
other hand, it is very difficult to kill the tumor cells without harming
the normal ones. To target tumor cells biochemical and molecular
alternations are applied. Therapies relating to cancer like surgery,
chemotherapy, radiation and hormone seem successful but they
have their own shortcomings. Almost all cancer drugs have very
bad side effects, such as liver damage, oxidative stress and immune
suppression because of their concurrent toxic manifestations. Thus,
successful cancer chemotherapies should be selective targeting and
have low toxicity for normal host tissues [41].
Natural substances are recently studied to use for prevention of
cancer and for reducing the cases of mortality and morbidity related
to it. Tea polyphenols is considered one of these natural substances
that reduce the risk of cancer because of their proved strong
antioxidative properties, which affect the molecular mechanisms
involved in angiogenesis, metastasis and regulation of cell death. In
addition to antioxidative properties of green tea catechins, studies
showed their effects on the molecular mechanisms involved in
angiogenesis. Green tea flavonoids and in particular, EGCG which is
the major green tea polyphenol possess anti-angiogenic activities
that could account for the tumor prevention effects observed with
these compounds [2,18,19,42–44].
Recently epidemiological observations gave some convincing
evidences that polyphenolic antioxidants present in the tea and in
particular EGCG, EGC and ECG, may decrease the risk of prostate
cancer. Some studies on animals and a recent Chinese human study
showed that the risk of prostate cancer declined by increasing the
consumption of green tea [18,42–44].
EGCG is expected to have an important role in preventing
and treating prostate, colon and also gastric cancer. Because
of their biological activity as antioxidant, antiangiogenesis and
antiproliferative, green tea catechins may be a good candidate to
prevent and treat various kinds of cancer. In Japan, Tee-polyphenols
and in particular EGCG are now considered a cancer preventive
beverage [19,39,41–44].
Most of the relevant mechanisms of cancer prevention by tea
polyphenols are not related to their redox properties, but to target
molecules, including the inhabitation of selected Protein kinases,
matrix metalloproteinases and DNA methyltransferases. Many
studies assured that tea and its polyphenols decrease the risk of
skin, lung, colon, liver and pancreatic cancer [42–46]. Tea can also
benefit white blood cells during chemotherapy treatment [40,43].
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Tea and Immune System
Antioxidants stop free radicals and consequently slow
degenerative diseases. Free radicals hurt the body cells by
causing chain reactions of electron scavenging. The antioxidative
activity levels of flavonoids and other polyphenols in tea are very
different. The positive immune system effects of tea are due to
containing considerable amounts of polyphenols [40,47]. Because
of the minimal proceed, green and white teas contain the highest
amount of polyphenols [16,48]. Four cups of green tea can give the
recommended dietary value of polyphenols (300 to 400 mg).
Tea and cavities
Because tea contains fluoride and other minerals, it fights cavity
and maintain hard teeth. The polyphenols exist in tea help fight
bacteria in the mouth. In vitro and in vivo experiments clearly show
that the group of polyphenols represents a caries-preventive factor
of tea. Polyphenols in tea inhibit the degradation of starch in food
particles on the teeth by inactivation of amylase. Tannins in black
tea have a better activity in the Amylase hemming than catechins in
green tea, because of their high molecular weight.
Tea prevents caries, improves and preserves the tooth
substance, reduces cariogenic risk of crackers and cookies as a
source of fermentable carbohydrates in the oral cavity [40,49]. This
can be regarded as another positive factor of drinking tea.
Tea and Heart Diseases
Worldwide, cardiovascular diseases consider the main cause
of morbidity and mortality. Many epidemiological researches refer
to the connection between tea consumption and several beneficial
cardiovascular effects. These studies indicate that tea flavonoids and
catechins inhibit the risk of detrimental cardiovascular diseases,
and decrease their mortality rate. Tea catechins decrease oxidative
stress, prevent inflammatory events, reduce platelet aggregation
and halt the reproduction of vascular smooth muscle cells, so
they have the ability to keep from hypertension, atherosclerosis,
cardiomyopathy, ischemic heart diseases, cardiac hypertrophy and
congestive heart failure.
The anti-oxidant effect of catechins is accorded by inhibiting
pro-oxidant enzymes, scavenging free radicals and stimulating anti-
oxidant enzymes. Catechins conflict with vascular growth factors
and also reduce the proliferation of vascular smooth muscle cell
because of their anti-inflammatory activity. In addition, catechins
adjust blood pressure, promote vascular integrity and save vascular
endothelial cells [40,41,50–52].
Depending on some animal and human studies, the protect
effectivities of cardiovascular diseases of black and green are equal.
During the fermentation of black tea, catechins are converted to
other compounds (theaflavins and thearubigins), which have in
vitro, cardiovascular beneficial effects. Other in vivo studies are
required to assure that [52].
Tea and Obesity
Tea as a metabolic stimulant is drunk with each meal for weight
loss. Caffeine may increase metabolism of fatty acids for energy
and spare glycogen stores. In comparison with other commercial
beverages, all kinds of tea offer low calories. Every serving of tea
has only four calories and drinking tea without any addition is
healthier. Tea-caffeine raises body function so it helps to burn more
calories and the tea-polyphenols helps in fat digestion [46,53–55].
Tea and Anti-Diabetic Effects
Diabetes is a disorder of carbohydrate metabolism in which
Citation: Hilal Y (2017) Morphology, Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis).
J Bas Appl Pl Sci 1(2): 107.
Vol. 1. Issue. 2. 36000107
the sugar level increases in the blood beyond the normal level. In
diabetic patients, reduced antioxidant defenses are observed and
consequently the risk of free radical mediated disease is increased.
Some new researches suggest the dietary of flavonoids to lower the
risk of diabetes, but the results of a biological effect has yet to be
proved directly in humans [56,57]. Chemical analysis has indicated
that tea is a source of many flavonoids which are reported to have
a glucose-lowering effect in animals [58]. The exact mechanisms
of the anti diabetic effects of tea are not clear, although several
hypotheses have been proposed. Tea components work like Insulin;
they raise the activity of phosphoinositide 3-kinase, tyrosine
phosphorylation, mitogen-activated protein kinase of the insulin
receptor. Free radical mediated diseases are also known to be
reduced by tea components due to their antioxidant properties.
Thus tea can be considered as a natural anti-diabetic medicine
without any toxicity in animals [58]. Tea is therefore worthy of
serious consideration for further investigation in respect of the
prevention and treatment of diabetes.
Tea and Skin
The main tea catechins protect the skin from the adverse effects
of UV radiation exposer and lower the risk of skin cancers in many
animal and in vitro models. Tea catechins may favorably be additive
to sun protection cream because of their therapeutic use in several
skin diseases such as solar UV radiation-induced inflammation,
DNA damage and oxidative stress. Although research on green tea is
very promising, future studies that take into consideration dietetic,
environmental and life style factors are necessary to understand its
contribution to human health [59,60].
Side Effects of Tea
Several good effects of tea on human health are proved for
various diseases or issues, but there are some harmful effects too.
The flavonoids in tea have the most therapeutic and nutritional
benefits. However, they can be toxic, when their consumption
exceeds certain limits. They affect human health badly by formation
of reactive oxygen species, which harm the lipid membranes and
also the DNA [61].
Side effects and toxicity of caffeine are very low. The lethal dose
for humans is about 10 grams. Like other ergogenic substances,
cause caffeine often abuse effects. For example the athletes drink
caffeine as a doping agent to remove fatigue and to strengthen
intellectual achievements, but excessive caffeine intake causes
headaches. Also consuming larger doses of Caffeine (about 300 mg),
lead to symptoms such as Palpitations and hand tremors [62,63].
In addition to several beneficial minerals (magnesium, calcium,
potassium, and phosphorus), tea contains also some bad elements
(lead and aluminum). Some researchers showed that the brewed
teas for three to fifteen minutes contain considerable lead levels
(73% to 83%), respectively, and also the aluminum levels were
above recommended guidelines. This make tea unsafe beverage for
pregnant and lactating women. Tea can have a toxic contamination
by heavy metals and that is depending on the dose intake of tea
[61,64]. However, the benefits and side effects of tea are still to be
studied.
Conclusion
Various types of tea can be obtained from the tow tea plants
Camellia sinensis .L and Camellia assamica by applying different
manufacturing processes on the fresh tealeaves. During production
processes tea ingredients undergo chemical changes in particularly
polyphenols. Thus tea types vary in colour (black, green, white and
oolong tea) and taste.
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J Bas Appl Pl Sci
Tea is classified in many ways according to: origin, similarity of
final products (green, yellow, white, oolong and black), the grade of
fermentation (Non-fermented, Semi-fermented and Fermented), or
ratio approach between major tea components.
Caffeine, theanine and polyphenols are the most effective
compounds of tea. Flavonoids have diabetes, cancers and heart
diseases prevention effects. Catechins, in particular, (EGCG)
inhibit the risk of detrimental cardiovascular diseases and help in
inflammation skin therapy caused by solar UV radiation. The ant
oxidative activities of Polyphenolsenhance the human immune
system and reduce the Obesity. Caffeine helps to burn more
calories and digest fat. Tannins hemmed amylase and fight cavity.
Although of large positive effects of tea, consuming large amounts
of long brewed tea can have a toxic contamination by heavy metals
and other ergogenic effects. More studies and researches are still
needed to reveal the benefits and side effects of tea.
Conflict of interest
Authors declared that they have no conflict of interest.
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*Corresponding author: Yumen Hilal, Department of Analytical and Food Chemistry, Faculty of Pharmacy, University of Damascus, Syria, Tel: 963-993-296-876;
E-mail: yumenhilal@gmail.com.
Received Date: March 17, 2017, Accepted Date: June 13, 2017, Published Date: June 30, 2017.
Copyright: © 2017 Yumen Hilal. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted
use, distribution, and reproduction in any medium, provided the original work is properly cited.
Citation: Hilal Y (2017) Morphology, Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis). J Bas Appl Pl Sci 1(2): 107.

Citation: Hilal Y (2017) Morphology, Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis). Page 10 of 10
J Bas Appl Pl Sci 1(2): 107.