Form Of Tea Research Articles

S. Farooq, *Zafar Mehmood and Arunesh Kumar Dixit

Abstract-Currently, there is much growing interest in the use of medicinal plants as modulators of the complex immune system. Through a number of vast researches conducted in the area, it is being explored that many of the phytochemicals in the form of alkaloids,tannins,flavonoids,terpenoids,polysaccharides, lactones, and glycoside products areresponsibletocausealterationsintheimmunomodulatory properties. Keeping in mind, the tremendous potential of the medicinal plants and their derived drugs, this study is undertaken and an immunobooster tea formulation (IMBF-01-20) was designed and in vitroantimicrobial and antioxidant activity was tested. The results showed strong antimicrobial activity of formulation(IMBF-01-20) against Staph.aureuswith diameter of zone of inhibition of 32 mm in methanol extract followed by 20 mm in E.coli. While hexane extract also showing good inhibition of test organisms followed by Ethanol extract.Considering the growing demand of natural antioxidant, IMBF-01-20 was tested for their antioxidant activity using DPPH radical scavenging assay.Antioxidant activity (93.4%) was observed in immunobooster tea formulation and revealed it as a natural antioxidant.

Camellia Sinensis Mouthwashes in Oral Care: a Systematic Review.

Herbal products are increasingly growing in the oral care market. Some of the related herbal compounds in this field have considerable clinical evidence for use in mouthwashes in their background. Camellia sinensis or tea plant has attracted numerous researchers of dentistry and pharmaceutical sciences, in recent years, for its biologic and medicinal properties. The effects such as anti-septic, anti-oxidative, and anti-inflammatory activities have made this plant a suitable candidate for preparation of mouthwashes. In this systematic review, we tried to find, evaluate, and categorize the sparse evidence in medical literature about Camellia sinensis mouthwashes. We explored three scientific databases with keywords including tea, dental care, Camellia sinensis, and mouthwashes and found 69 relevant studies including 41 randomized controlled trials (RCTs), which are generally proposing anti-microbial, anti-plaque, and analgesic indications for these tea formulations. Considering the main trend in clinical evidence and favorable safety profile, Camellia sinensis products are able to act as antiseptic, anti-plaque, and anti-inflammatory agents and can be used as useful mouthwashes in the future clinical studies and practice.

Stability of total phenolic and antioxidant capacity in ready-to-drink black and green tea formulations

Teas are rich in antioxidant compounds and many ready-to-drink teas are being developed with great acceptance in the market. However, the bioactive potential for these products should be preserved during the storage. The aim of this work was to evaluate changes in total phenolic content (TPC) and antioxidant capacity (AC) from six formulations of green and black ready-to-drink teas, stored in the dark or exposed to light during eight weeks at room temperature. The stability was evaluated every two weeks by measuring TPC by Folin-Ciocalteu and AC by ABTS and FRAP assays. In the absence of light TPC of green tea remained stable throughout the storage, but it dropped after two weeks when exposed to light. TPC for black tea decreased after four and two weeks, in the absence and presence of light, respectively. The AC for green tea decreased after two weeks, in the presence of light, however the decay was greater for the FRAP assay. In the absence of light, changes in AC for black tea were observed only for samples assayed by FRAP after two weeks. A reduction in the AC (FRAP and ABTS) occurred after four weeks for both samples exposed to light. The results show that to retain the majority of their TPC and AC these tea drinks should be commercialized in opaque packages and stored for up to eight weeks.

Topical green tea formulation with anti-hemorrhagic and antibacterial effects.

Objective(s):Potentially preventable death from uncontrolled hemorrhage clearly indicates the importance of simple, fast and efficient ways to achieving hemostasis. The aim of this study was to develop a topical formulation of green tea extract for reducing bleeding that can be helpful in hemorrhage control.Materials and Methods:Hydroalcoholic extract of green tea was isolated from Camellia sinensis and formulated in polyvinyl alcohol (PVA) to achieve two concentrations of 2% and 4% v/v. Folin-Ciocalteau assay was used to determine the total amount of tannins in extract. Rheological behavior of solutions was investigated by measuring viscosity at shear rates of 0–200 sec−1. Quantitative and qualitative microbial limit tests and minimum inhibitory concentration (MIC) assay were done. The effect of formulations on bleeding time was evaluated in an animal model. Results:The total amount of tannin in green tea extract was 3.8% w/w and addition of green tea significantly increased the viscosity of PVA. The results of MIC assay showed that PVA could not inhibit the growth of bacteria, while, 716 µg/ml of green tea and 2860 µg/ml of green tea/PVA 4% inhibited the growth of Staphylococcus aureus and Pseudomonas aeruginosa. In an animal study both 2% and 4% formulations were able to stop hemorrhage approximately at an equal time compared with tranexamic acid (TXA) 50 mg/ml as a control and the lowest bleeding time was 6.4±0.51 sec for green tea/PVA 4%.Conclusion:Based on our results, the topical formulation of green tea extract in PVA has a great potential for anti-hemorrhage applications.

Herbal Tea Formulation for Health Rejenuvation: Nutritional, Physicochemical and Sensory Analysis

The aim of the study were to perform nutritional, phytochemical and sensory analysis and assessing the potential of herbal formulation made up of Wedeliachinensis leaves and Boerhaaviadiffusa roots in possessing phytochemical contents and to be a part of herbal tea development. The phytochemical analysis were performed for each herb sample to determine the total phenolics, total flavanoids, crude alkaloids, tannins and identification of phytoconstituents such as phytosterol, coumarin, terpenoids, anthraquinone and phlobatannins. As part of nutritional analysis, tests such as moisture content, ash content and mineral composition of the herbal formulation mixture were performed. GC/MS screening was performed to check the presence of several effective compounds which indicated that selected sample holds the potential to be stated under “Nutraceuticals”. Formulation of herbal tea with the selected herbs was made and sensory analysis performed to validate the aroma, colour, astringency, flavor and overall acceptability as an herbal tea. The results of the nutritional, phytochemical showed that the formulation mixture of herbs Wedeliachinensis and Boerhaaviadiffusa roots is an excellent source of nutraceuticals with high therapeutical importance. Multiple beneficial phytochemical content featured in this polyherbal formulation, makes it as a perfect physical and psychological health rejuvenator.

Comparison of two Polygonum chinense varieties used in Chinese cool tea in terms of chemical profiles and antioxidant/anti-inflammatory activities

Despite the extensive use of Polygonum chinense (PC) as a detoxifying ingredient of Chinese cool tea, the efficacy of different PC varieties remains underexplored. Herein, we compare the chemical profiles and antioxidant/anti-inflammatory activities of the aqueous extracts of two PC varieties, namely P. chinense var. chinense (PCC) and P. chinense var. hispidum (PCH). Ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MSMS) and multivariate analysis are used to rapidly identify extract components, while DPPH radical scavenging and xylene-induced mice ear edema assays are used to evaluate antioxidant and anti-inflammatory activities, respectively. Correlation analysis reveals that ellagic acid and quercitrin contents are positively correlated with the magnitude of the anti-inflammatory effect, and the adopted technique is concluded to allow for the rapid discrimination of PC varieties used in Chinese cool tea formulations.

Three-Component Herbal Tea Alleviates Prolonged Fatigue and Improves Sleep Quality: A Randomized Controlled Pilot Study

IntroductionProlonged fatigue is common among adults, yet only a small percentage of affected individuals seek medical attention. Following findings that complementary and alternative medicine can be effective strategies for improving fatigue, we evaluated the effect of an herbal tea regimen on prolonged fatigue. MethodsIn this pilot randomized controlled trial, participants with prolonged fatigue were randomly allocated to either a tea (n = 20) or control (n = 20) group. The tea group consumed herbal tea consisting of Astragali Radix, Angelicae gigantis Radix, and Zizyphi Fructus twice daily for 4 weeks, whereas the control group received no intervention. Outcomes were assessed at baseline and 4 and 8 weeks. The primary outcome was fatigue severity, measured using the Chalder Fatigue Scale. Secondary outcomes included sleep quality, depression symptoms, and quality of life. ResultsAmong the 40 individuals screened, 35 completed the study. Fatigue severity was significantly lower in the tea group than the control group at 4 weeks, and within the tea group, fatigue severity and sleep quality improved at the 4- and 8-week follow-ups vs. baseline in the tea group. Depression also significantly improved in the tea group at 8 weeks. There were no changes within the control group on any measure. ConclusionThe findings suggest that our herbal tea formulation reduces fatigue severity and improves sleep quality in adults with prolonged fatigue.

UJI AKTIVITAS ANTIOKSIDAN DAN SIFAT ORGANOLEPTIK TEH HERBAL CAMPURAN DAGING BUAH PARE (MOMORDICA CHARANTIA L.) DAN KULIT BUAH NAGA MERAH (Hylocereus Lemairei (HOOK.) BRITTON & ROSE)

Herbal tea is a herbal mixture made from flowers, leaves, seeds and or roots of various plants. Some of herbal tea consumed for adds energizing, help relaxation, overcome digestive problems and also strengthen the immune system. Research on antioxidant activity and organoleptic characteristic mixflesh of bitter melon fruit (Momordica charantia L.) and red dragon fruit skin (Hylocereus lemairei (Hook.) britton & rose) herbal tea has been done. The objective of this research was to make a herbal tea formulation that has a high antioxidant activity and is preferred from a mixture of bitter melon fruitand red dragon fruit skin that has been dried at 50-60°C. The antioxidant activity were measured by free radical scavenging method with DPPH; whereas organoleptic test was measured by hedonik method. The results of 5 formulas indicate that antioxidant activity is the highest in FIII formula that has the most content of bitter melon fruit. Data were analyzed using one way ANOVA and Tukey method at 99% confidence level. The herbal tea formulation of a coarse powder mixture of 1.75 g of bitter melon fruit and a coarse powder of 0.25 g red dragon fruit showed the highest antioxidant activity with percent inhibition of 98,249% and preferably with the likes after adding 30 mL of honey.

Optimized Camellia sinensis var. sinensis, Ilex paraguariensis, and Aspalathus linearis blend presents high antioxidant and antiproliferative activities in a beverage model

A statistical optimization study was conducted to obtain a tea containing fermented rooibos (Aspalathus linearis), white tea (Camellia sinensis var. sinensis), and roasted mate (Ilex paraguariensis). An optimal combination of these species was proposed. This optimized tea inhibited 64% the lipoperoxidation in vitro and presented a high phenolic content, especially kaempferol, (+)-catechin, (−)-epicatechin, rutin, (−)-epigallocatechin, and (−)-epicatechin-2-O-gallate. Indeed, the antioxidant effect was confirmed by decreasing 30% the reactive oxygen species generation in human hepatoma carcinoma cells (HepG2, 100 and 240 µg/mL). In the cell viability assay, the GI50 for human colorectal adenocarcinoma epithelial cells (Caco-2) was about 547 µg/mL and 481 µg/mL for HepG2. The pasteurization process (65 °C/30 min) did not affect the total phenolic content and antioxidant activity of the optimized tea formulation. The sensory test indicated an acceptability index of 78%, showing that the analytical approach adopted was feasible to develop a phenolic-rich beverage.

Absorption kinetics of vitamin E nanoemulsion and green tea microstructures by intestinal in situ single perfusion technique in rats

The absorption kinetics of food ingredients such as nanoemulsified vitamin E and green tea microstructures were evaluated by the intestinal in situ single perfusion technique. Absorption rate, sub-acute oral toxicity and organ morphology in a rat model were examined. The intestinal in situ single perfusion technique and HPLC analysis were applied to investigate the absorption rate of selected materials by examining time-dependent changes in the serum levels of catechin and dl-α-tocopherol. The acute toxicity test and histopathological evaluation were applied to analyze the safety of microsized green tea and nanosized vitamin E in a rat model. Total serum dl-α-tocopherol levels significantly increased with nanosized vitamin E administration (P<0.05). Rats treated to nanosized vitamin E until 90min after administration showed significantly increased absorption rate of serum dl-α-tocopherol levels at each time point (10min interval) (P<0.001). Rats administered 2000mg/kg of nanosized vitamin E and microsized green tea did not show signs of acute toxicity or death after 14days of observation. In addition, macroscopic analysis showed that there were no changes in representative organ sections of rats following the oral administration of food-related nanoscale materials. We successfully demonstrated that using nanosized vitamin E increased absorption rate to a greater extent than normal food-related material, and these results occurs via safety analyses on food-related nanoscale materials for human consumption. These results could be useful for the design and development of novel nanoemulsified vitamin E and microsized green tea formulations that can overcome the problem of their bioavailability and improve their efficacy while still maintaining their essential therapeutic efficacies.

Identification of broad-based sensory attributes driving consumer preference of ready-to-drink rooibos iced tea with increased aspalathin content

Traditional rooibos iced teas prepared using fermented rooibos extract contain a low concentration of the unique antioxidant, aspalathin, which also has anti-diabetic properties. In order to increase the aspalathin content an array of rooibos iced tea formulations containing aspalathin-enriched green rooibos extract or the same extract solubilised in nanomicelles in the presence of ascorbic acid (solubilisate), as well as a mixture of the solubilisate and fermented extract, were formulated with or without lemon flavour. Since sensory attributes are important from a consumer viewpoint, the broad-based sensory attributes of these formulations were compared with those of traditional fermented rooibos iced tea. The iced tea formulations containing green rooibos extract exhibited a “plant-like” character, which was reduced with the addition of a commercial lemon flavour. The formulations containing the solubilisate had a prominent “hay-like” flavour, which was reduced by the addition of both lemon flavour and fermented rooibos extract. The formulations containing fermented rooibos extract exhibited a prominent “rooibos-woody” flavour characteristic of fermented rooibos tea. The perceived intensity of this characteristic attribute decreased with addition of commercial lemon flavour and solubilisate. All the iced teas exhibited a measure of astringency, but the astringency of iced teas containing fermented extract was the greatest and was reduced by addition of lemon flavour. In order to gauge consumer acceptance, the four lemon flavoured variants of rooibos iced tea were evaluated by a consumer panel. Consumers preferred the iced teas with fermented rooibos extract and disliked those with green rooibos extract. Preference mapping showed that the presence of the “rooibos-woody” flavour and the absence of a “plant-like” flavour most likely drive the preference of rooibos iced teas amongst South African consumers. The presence of a slight “hay-like” character did not reduce the preference of rooibos iced teas. Despite the functional benefits associated with a higher aspalathin content of green rooibos iced tea compared to the traditional fermented rooibos iced tea, consumers disliked the product, because of its overt “plant-like” note. However, a green rooibos extract solubilised in nanomicelles in combination with the fermented extract can be used to produce an iced tea with enhanced aspalathin content that is still acceptable to consumers from a taste point of view.

Characterization of binary and ternary mixtures of green, white and black tea extracts by electrospray ionization mass spectrometry and modeling of their in vitro antibacterial activity

In this study we modeled the in vitro antibacterial activity of the extracts of green, white and black tea mixtures using the response surface methodology. Camellia sinensis var sinensis tea mixtures were prepared according to a 3-component simplex-centroid design containing ten formulations. The antibacterial activity was used to assess the inhibition ability of the tea mixtures against a range of seven Gram positive, Gram negative, vegetative cells and sporeforming bacteria. A formulation of tea mixtures was then optimized by the desirability function aiming to maximize the inhibition of different strains and/or serotypes of Salmonella. The best tea formulation was chemically characterized by electrospray ionization mass spectrometry (ESI–MS). The linear effects of white and black teas were statistically significant (p < 0.05) as well as the interaction between green and white and green and black on the inhibition of S. Thyphimurium. Although the optimized tea mixture was effective against all Salmonella strains, the inhibition was substantially greater for specific serotypes, with differences observed even among strains of the same serotype (p < 0.05). A total of 11 phenolic constituents such as gallic acid, quinic acid, (+)-catechin/(−)-epicatechin, (−)-gallocatechin/(−)-epigalocatechin, coumaroylquinic acid, galloylquinic acid, and caffeoylquinic acid were tentatively identified using ESI–MS.

Antioxidant activity and sensory evaluation of a rosmarinic acid-enriched extract of Salvia officinalis.

An extract of Salvia officinalis (garden sage) was prepared using supercritical carbon dioxide (SC-CO2 ) extraction, followed by hot water extraction. The resulting extract was enriched in polyphenols, including rosmarinic acid (RA), which has shown promising health benefits in animals. The extract contained RA at a concentration of 28.4 mg/g, representing a significant enrichment from the RA content in sage leaves. This extract was incorporated into oil-in-water emulsions as a source of lipid antioxidants and compared to emulsions containing pure rosmarinic acid. Both treatments were effective in suppressing lipid oxidation. The extract was evaluated by a trained sensory panel in a tea formulation. While the panel could discriminate among extract-treated and control samples, panelists demonstrated high acceptability of the sage extract in a tea.

Quality Attributes of Therapeutic Tea from Indian Herbs Sweetened with Stevia (Stevia rebaudiana)

Eating healthy food is vital for wellness and prevention of disease. Teas are aqueous extractions of crude herbs and one of the most commonly used delivery system for natural health products. Stevia (Stevia rebaudiana) is a sweet herb having sweetness 200 to 300 times more than sugar with zero calorific value. Therapeutically stevia is antibacterial, antifungal, anti inflammatory, antimicrobial, antiviral, antiyeast, prevents cavities, cardio tonic, diuretic, hypoglycemic, hypotensive tonic and vasodilator. Hence, sensorily acceptable therapeutic tea sweetened with stevia was formulated, optimized and assessed for various quality parameters. Therapeutic tea was optimized at 10.25% stevia leaves, 7.28% nutmeg, 32.06% arjuna bark, 5.55% licorice and 6.41% of each of ginger, cinnamon, black pepper, fennel, nagarmotha and cardamom. It is recommended that 2.34 g of tea formulation is appropriate to make 100 ml of tea infusion. Herbal tea formulations contained 8.22-9.32% protein, 18.66-18.70% ash, 42.0-45.28% carbohydrates, 72.07-82.25 mg P, 268.25-271.62 mg Ca, 80.30-83.87 mg Mg, 12.8-13.65 mg Fe, 1.82-2.60 mg Cu, 1.37-1.57 mg Zn, 3.28-3.76 mg Mn and 15.84-19.80 mg ascorbic acid per 100 g of tea mix. Bright, sparkling and clear infusion of brown colour with pleasant aroma and taste was obtained from optimized therapeutic tea formulation which would be an alternative medicine for different therapeutic purposes with minimal calories. Microbial quality of the product packed in aluminium foil bag was well up to 3 months storage at ambient temperature.

Green Tea Formulations with Vitamin C and Xylitol on Enhanced Intestinal Transport of Green Tea Catechins

The effect of green tea formulated with vitamin C and xylitol on intestinal cell transport of gallated and nongallated catechin was studied. The transport of catechins from both apical to basolateral and basolateral to apical directions was measured. The effect of vitamin C (4, 10, 20 ppm), xylitol (11, 27.5, 55 ppm), and combinations of both on the intestinal transport rate of catechins was examined. The efflux value (Pb→a/Pa→b) of (-)-epigallocatechin (EGC), (-)-epigallocatechin gallate (EGCG), (-)-epicatechin (EC), and (-)-epicatechin gallate (ECG) was 0.26, 0.22, 1.22, and 0.17, respectively, indicating that EC appeared to be less absorbed compared with other catechins. The addition of xylitol (11, 27.5, 55 ppm) and vitamin C (4, 10, 20 ppm) and in combination enhanced transport rate of nongallated catechins such as EC and EGC. For EC, vitamin C was revealed to be the most effective on intestinal transport, implying the inhibition of the efflux transport mechanism of EC. Intestinal transport of gallated catechins significantly increased from catechins formulated with vitamin C and xylitol in a dose-dependent manner compared to the catechin-only formulation. Results provide a potential strategy to enhance the delivery and bioavailability of catechins in humans by modulating green tea formulation with vitamin C and xylitol.

Changes in skin mechanical properties after long-term application of cream containing green tea extract

We studied longterm application of cream containing green tea extract, to obtain knowledge of its effects on epidermal mechanics by 2-mm diameter Cutometer probe. Using this non-invasive device, we assessed the effects of green tea extract cream on skin mechanical properties. Healthy male volunteers (n=10) were included in this study, which lasted 60 days. The biomechanical properties of the skin were examined by a non-invasive suction device (Cutometer) and the cheeks were defined as the test area. Statistically significant (p<0.05) results were notable for the R6 (Uv/Ue) parameter with respect to time (ANOVA); R0, R2 (Ua/Uf) and R7 (Ur/Uf) parameters were found statistically not significant by ANOVA. This study demonstrates that green tea formulation has a certain effect on R6 (Uv/Ue) parameter when applied regularly for a certain period of time. These results indicate that the formulation has no pronounced overall effects on skin elastic or biological properties, but significant R6 (Uv/Ue) values indicate that it does have definite effects on the viscoelastic properties of the skin.

Enhancing aspalathin stability in rooibos (Aspalathus linearis) ready‐to‐drink iced teas during storage: the role of nano‐emulsification and beverage ingredients, citric and ascorbic acids

The effects of citric and ascorbic acids on the stability of aspalathin in rooibos (Aspalathus linearis) ready-to-drink (RTD) formulations containing fermented rooibos extract (FR), aspalathin-enriched green rooibos extract (GR) and aspalathin-enriched green rooibos extract ascorbic acid solubilisate (GR-solubilisate) were investigated during storage (12 weeks at 25 °C). Storage of iced tea formulations containing FR and GR extracts reduced their flavonoid content. The aspalathin content of FR iced tea without citric or ascorbic acid was reduced to undetectable levels by week 8 of storage. Addition of citric acid resulted in improved stability of aspalathin, but ascorbic acid did not impart additional stability. Iso-orientin and orientin were less affected than aspalathin, presumably owing to partial conversion of aspalathin to these flavones. Similar results were obtained for GR iced tea formulations. Improved stability of aspalathin was noted in iced tea containing GR-solubilisate with or without citric acid. Lower pH was shown to favour stability, especially for fermented rooibos iced teas. Citric and ascorbic acids contribute to the stability of rooibos flavonoids during storage. Differences in stability between formulations are not due to pH differences but may be related to the matrix.

Green tea extract formulation may promote wound healing

Wound repair is a natural reaction to injury, which results in restoration of tissue integrity. In this study the healing effect of green tea extract formulation was investigated on open skin wound of rabbit. Active ingredients were extracted from green tea using water and glycerin (4:1) vehicle. Three cream formulations containing 2, 5 and 10% of green tea extract were prepared in the base. A full tickness wound was made on the left flank rabbits. Green tea creams were applied on wound area twice daily. Control groups were treated with the base only or phenytoin cream 1%. Healing was determined quantitatively as the reduction in wound area. The wound healing profile of green tea treated groups were significantly better than non-treated groups. The best healing effect was observed in the green tea cream, which exert the lowest period for healing. Such effect was significantly different from phenytoin or the base. The quantity of tissue repairing was confirmed by histological examination. Green tea formulation exhibited a considerable potency for wound healing (P

Use of Green Rooibos (Aspalathus linearis) Extract and Water-Soluble Nanomicelles of Green Rooibos Extract Encapsulated with Ascorbic Acid for Enhanced Aspalathin Content in Ready-to-Drink Iced Teas

Heat-induced changes in aspalathin, iso-orientin, and orientin content of ready-to-drink (RTD) green rooibos iced tea formulations were investigated. An organic-solvent-based aspalathin-enriched extract prepared from green rooibos was used "as-is" or encapsulated with ascorbic acid in a water-soluble nanomicelle-based carrier system. The common iced tea ingredients, ascorbic acid, and/or citric acid were added to the iced tea containing green rooibos extract. Only citric acid was added to the iced tea containing the nanomicelles. Heat treatments consisted of pasteurization (93 °C/5 min and 93 °C/30 min), normal-temperature sterilization (NTS; 121 °C/15 min), and high-temperature sterilization (HTS; 135 °C/4 min). Pasteurization had little or no effect on the flavonoid content. NTS and HTS induced significant losses in the flavonoids. The addition of citric and ascorbic acids improved the stability of the flavonoids, but encapsulation of green rooibos extract with ascorbic acid in nanomicelles did not offer additional stability. The only benefit of using the water-soluble nanomicelles was the improved clarity of the RTD product. Iso-orientin and orientin contents were substantially less affected than aspalathin by the heat treatments, partially because of conversion of aspalathin to these flavones, which countered losses. 5-Hydroxymethylfurfural (HMF), a known dehydration product of hexoses under mild acidic conditions and also a degradation product of ascorbic acid, was observed in formulations containing citric and/or ascorbic acids.

Interaction of Environmental Moisture with Powdered Green Tea Formulations: Relationship between Catechin Stability and Moisture-Induced Phase Transformations

This study investigated the effect of phase transformations of amorphous and deliquescent ingredients on catechin stability in green tea powder formulations. Blends of amorphous green tea and crystalline sucrose, citric acid, and/or ascorbic acid were analyzed by X-ray powder diffraction (XRPD), differential scanning calorimetry (DSC), dynamic water vapor sorption, water activity measurements, and high-performance liquid chromatography (HPLC) after storage for up to 12 weeks at 0-75% relative humidity (RH) and 22 degrees C. The glass transition temperature (T(g)) of green tea was reduced to below room temperature (<22 degrees C) at 68% RH. Dissolution of deliquescent ingredients commenced at RH values below deliquescence points in blends with amorphous green tea, and these blends had greater water uptake than predicted by an additive model of individual ingredient moisture sorption. Catechin degradation was affected by T(g) of green tea powder and both dissolution and deliquescence of citric and ascorbic acids.