Abstract
The concentration of carotenoids in tea depends on the cultivar, growing season, maturity of tea shoots and processing. In fresh tea shoots, lutein is the most abundant carotenoid, β-carotene the next, and neoxanthin the lowest, with violaxanthin in between. Albinism tea cultivar has a very low level of carotenoids. The carotenoid concentration in tea shoots grown in spring is significantly lower than those grown in summer or autumn. Carotenoid concentration increases with maturity of tea shoots. The drying procedure during tea processing has a great impact on carotenoids. Oolong tea prepared using mature tea shoots has the highest level of carotenoids, and black tea the lowest, with green tea in between.
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