Types Of Tea Research Articles

The Impact of Tea Consumption on Cardiovascular Health

Tea is a popular beverage that comprises various antioxidants. Tea is the second most consumed beverage in the world after water. The three ideal types of tea include black, white, and green teas. Catechin, Epicatechin gallate, and Epicatechin are the striped flavonoids coeval in the tea. These flavonoids are freed as a rich source for blood circulation in the heart. Tea possesses antiinflammatory, anti-neoplastic, anti-arthritic, anti-thrombotic, antimicrobial, anti-platelet aggregation, anti-cholesterol, anti-hyperglycemic, and immuno-protective properties. Modern empowering research studies contemplate that minimal consumption of tea can also be of advantage to the cardiovascular system (CVS) as it modulates oxidative stress. Consumption of tea is beneficial for cardiovascular diseases such as atherosclerosis, coronary artery disease, aortic aneurysms, peripheral artery disease, stroke, ischemic heart disease, and cardiomyopathy. Consumption of excess tea may also be detrimental to health, and we highlight different types of tea. The main aim of the present narrative review is to highlight the natural compounds present in tea and discuss their mechanism of action on the cardiovascular system. Based on evidence gathered from published literature, it is thereby concluded that tea is a popular drink with potential cardiovascular health benefits.

Association between dietary tea consumption and non-alcoholic fatty liver disease: a study based on Mendelian randomisation and National Health and Nutrition Examination Survey (2005-2018) association between tea and non-alcoholic fatty liver disease.

Tea can improve the progression of some metabolic diseases through anti-inflammatory and antioxidant effects, but its impact on non-alcoholic fatty liver disease (NAFLD) is still controversial. The aim of this paper is to identify the relationship between tea and NAFLD by Mendelian randomisation (MR) and complete clinical validation using National Health and Nutrition Examination Survey (NHANES) database. MR used data from Genome Wide Association Study, with inverse-variance weighted (IVW) as principal analytical methods. The reliability of the results was verified by a series of sensitivity and heterogeneity tests. Subsequently, clinical validation was conducted using NHANES (2005-2018), involving 22257 participants, grouped by the type of tea. Green tea drinkers were categorised into four groups (Q1-Q4) by quartiles of green tea intake, from lowest to highest (similar for black tea drinkers and other tea drinkers). Models were constructed by logistic regression to estimate the role of tea consumption (Q1-4) on NAFLD. Finally, using fibrosis-4 index (FIB-4) to evaluate the severity of hepatic fibrosis, the effect of tea consumption (Q1-4) on the degree of hepatic fibrosis was investigated by linear regression. IVW method (OR = 0·43, 95 % CI: 0·21, 0·85, P = 0·01) and weighted median method (OR = 0·35, 95 % CI: 0·14, 0·91, P = 0·03) revealed there was a causal relationship between tea and NAFLD. An array of sensitivity analyses validated the reliability of results. Analysis of NHANES indicated tea drinker present a slightly lower prevalence of NAFLD than non-tea drinker (green tea drinkers: 47·6 %, black tea drinkers: 46·3 %, other tea drinker: 43·2 %, non-tea drinkers: 48·1 %, P < 0·05). After adjusting for confounders, compared with the lowest black tea consumption (Q1), the population with the highest black tea consumption (Q4) was independently related to lower presence of NAFLD (Q4: OR = 0·69, 95 % CI: 0·50, 0·93, P < 0·05), such association remained stable in the overweight subgroup. As further analysed, Q4 also displayed a significant negative correlation with the level of hepatic fibrosis in patients with NAFLD (β = -0·073, 95 % CI: -0·126, -0·020, P < 0·01).Tea reduces the morbidity of NAFLD and ameliorates hepatic fibrosis degree in those already suffering from the disease.

Quality assessment of various Xiushui Ninghong tea types.

Xiushui Ninghong tea (XSNH) has a long history and is renowned both in China and internationally. Based on different processing techniques, XSNH can be classified into Ninghong Congou, Ninghong Tea Jinhao, Ninghong Tea Longxucha and other types. To investigate the differences in nutrient compounds and mineral element contents among various types of XSNH, 34 samples from seven types were collected, primarily from tea-producing areas. Statistical analysis indicated no significant differences in the contents of crude polysaccharides, K, Mg and Fe, whereas significant differences were observed in the levels of moisture, free amino acids, caffeine, tea polyphenols, thearubigin, theaflavins, Zn, P, Mn, Cu and Se. The data were analyzed using various statistical methods such as hierarchical cluster analysis, principal component analysis and partial least squares discriminant analysis. Characteristic compounds and elements such as theaflavin, Se, free amino acids, P and tea polyphenols were identified as key differential components for distinguishing different sample types. Our research has highlighted the differences in chemical indicators among various types of XSNH, providing a crucial theoretical basis for the future classification and grading of XSNH quality. © 2024 Society of Chemical Industry.

Influences of tea consumption on self-rated health and life satisfaction among older adults: Evidence from the CLHLS.

The benefits of tea consumption as a special diet for health and life satisfaction have attracted considerable attention; however, it is not clear whether the effect of tea consumption on self-rated health (SRH) and self-rated life satisfaction (SRL) is equal among all types of tea, and it is unclear whether these associations are impacted by gender and age in older adults. This study aimed to examine the associations between tea consumption, SRH and SRL in older adults and to explore the role of gender and age. Participants aged 65-105 (N = 78,345) were interviewed in the years 2002, 2005, 2008, 2011, 2014 and 2018 in the Chinese Longitudinal Healthy Longevity Study (CLHLS). Generalized estimation equations (GEE) with the identity link function were adopted to estimate the cross-sectional associations of tea consumption with SRH and SRL. GEE with the logic link function were used to explore the longitudinal associations of tea consumption with SRH decline and SRL decline. Drinking tea at present, especially scented tea, was significantly associated with better SRH and SRL for older adults. Male participants benefited more from tea consumption than females, and the protective effect of green tea consumption on improving SRH and SRL in males was evident. Older adults aged 90-105 with current tea consumption daily had better SRH and reduced risk of SRL decline.

Enhancing the Antioxidant Activity of Tea (Camellia sinensis) Through Common Herbal Infusions.

Tea is the second most widely consumed beverage globally, after water, and is known for its substantial antioxidant properties, primarily due to its phenolic content. This study quantifies phenolic compounds and assesses antioxidant activity in ten types of tea and selected herbal infusions, individually and in combination. Our findings reveal that free phenolic compounds and their antioxidant activity were twelve times and eight times greater than bound phenolic compounds. Among individual infusions, white tea exhibited the highest antioxidant activity and phenolic content, with 172.51 µmol TE/1000 g and 7.83 mg GAE/1000 g, respectively. In combination, white/linden flower tea showed the highest antioxidant activity (374.44 µmol TE/1000 g), and white/orange tea contained the highest phenolic content (9.24 mg GAE/1000 g). This study identified primarily two phenolic compounds, epigallocatechin gallate and epicatechin gallate, and one alkaloid, caffeine, in tea and herbal combinations. Compared to other combinations, we observed significant variations in catechins and caffeine between white and dark teas. Integrating specific herbal infusions with tea can enhance antioxidant activity up to three-fold compared to tea alone. This research offers valuable insights into optimizing herbal infusions to maximize antioxidant benefits, creating new opportunities to enhance the health benefits of tea-based products.

Complex technology for producing new types of tea

Complex technology for producing new types of tea

KINERJA DAYA SAING TEH HIJAU INDONESIA DI PASAR INTERNASIONAL

Tea commodity is one of the export commodities that can contribute to the Gross Domestic Product (GDP) of Indonesian plantations. Indonesia’s tea production fluctuates but tends to decline, resulting in declining tea exports. Indonesia’s tea production is dominated by 78% black tea, 20% green tea, and the remaining 2% other types of tea. Although green tea has lower exports than black tea, Indonesia’s green tea market share has a better market share. The purpose of the study was to determine the comparative and competitive competitiveness of green tea exports, as well as the position of Indonesia’s green tea export competitiveness (HS 090220) in the international market. The data used starts from 2011-2022 with 6 destination countries namely Poland, Germany, Taipei, Pakistan, Malaysia, and China. The analysis used is RCA (Revealed Comparative Advantage), EPD (Export Product Dynamic), and ISP (Trade Specialisation Index) analysis. The results of the analysis showed that Poland has the highest RCA value of 29.99 and followed by Germany, Taipei, Pakistan, and China which have strong competitiveness. While Malaysia has a weak competitiveness with an RCA value of 0.34. The results of the EPD analysis obtained that Poland is in the Rising Star position which means that Indonesian green tea has a competitive advantage and is experiencing a positive increase in market share, while China and Pakistan are in the Lost Opportunity position. Malaysia is located in the Retreat position, which means that Indonesian green tea does not have a competitive advantage, while Germany and Taipei are in the Falling Star position. ISP results obtained Indonesia as an exporter country and has a strong competitive position in Pakistan. Indonesia as an importer country and has a weak competitive position in China.

Design and Research on Identification of Typical Tea Plant Diseases Using Small Sample Learning

Tea plants are susceptible to diseases during their growth. These diseases seriously affect the yield and quality of tea. The effective prevention and control of diseases requires accurate identification of diseases. With the development of artificial intelligence and computer vision, automatic recognition of plant diseases using image features has become feasible. As the support vector machine (SVM) is suitable for high dimension, high noise, and small sample learning, this paper uses the support vector machine learning method to realize the segmentation of disease spots of diseased tea plants. An improved Conditional Deep Convolutional Generation Adversarial Network with Gradient Penalty (C-DCGAN-GP) was used to expand the segmentation of tea plant spots. Finally, the Visual Geometry Group 16 (VGG16) deep learning classification network was trained by the expanded tea lesion images to realize tea disease recognition.

Development of analytical “aroma wheels” for Oolong tea infusions (Shuixian and Rougui) and prediction of dynamic aroma release and colour changes during “Chinese tea ceremony” with machine learning

The flavour of tea as a worldwide popular beverage has been studied extensively. This study aimed to apply established flavour analysis techniques (GC–MS, GC-O-MS and APCI-MS/MS) in innovative ways to characterise the flavour profile of oolong tea infusions for two types of oolong tea (type A- Shuixian, type B- Rougui). GC–MS identified 48 aroma compounds, with type B having a higher abundance of most compounds. GC-O-MS analysis determined the noticeable aroma difference based on 20 key aroma compounds, facilitating the creation of an analytical “Aroma Wheel” with 8 key odour descriptors. APCI-MS/MS assessed real-time aroma release during successive brews linked with the “Chinese tea ceremony” (Gongfu Cha). Multivariate Polynomial Regression (MPR) and Long Short-Term Memory (LSTM) network approaches were applied to aroma and colour data from seven successive brews. The results revealed a progressive decline in both colour and aroma with seven repeated brews, particularly notable after the fourth brew.

PH profile and acidity analysis of some Nepalese tea brands: effects of tea Type and temperature

pH profile and acidity analysis of some Nepalese tea brands: effects of tea Type and temperature

Design of a Portable Spectrophotometer Based on Raspberry Pi for Tea Type Classification Using Machine Learning

Abstract The use of spectrophotometers in food and beverage quality analysis has become common. However, portability and high cost have long been a problem for food industry players and small-scale laboratories. In this study, a more compact and low-cost spectrophotometer has been developed using raspberry pi. To validate its performance, the prototype was used to classify green tea, black tea, and oolong tea types. The research started with designing and assembling the hardware using a raspberry pi camera with Complementary Metal Oxide Semiconductor (CMOS) sensor, Digital Versatile Disk (DVD) as diffraction grating, white LED as light source and 3D printer as casing. The prototype was then used to acquire data from green tea, black tea and oolong tea solutions. In the tea type identification process, Principal Component Analysis (PCA) was applied to the data obtained. The experiment involved 30 solution samples of each of the three types of tea. The light source was directed past the sample towards the slit and DVD, then the spectrum image of the light source was displayed through a user interface built using python programming. This research resulted in a spectrophotometer with dimensions of 260 mm x 120 mm x 63 mm that is capable of capturing light spectra in the range of 400 - 700 nm. Based on the experimental results, the classification accuracy of the three types of tea using CNN and Decision Tree reached 100%.

Utilizing nontargeted metabolomics integrated with quality component quantitation via differential analysis to reveal the taste differences between and metabolite characteristics of hawk black tea and hawk white tea

This study conducted a comprehensive analysis of the differences in the taste characteristics of hawk black tea and hawk white tea, exploring the intrinsic relationship between nonvolatile metabolites and these taste characteristics. The results revealed significant differences in taste properties of the two types of hawk tea. Hawk black tea mainly exhibits a fresh, sweet, and sweet aftertaste quality, whereas hawk white tea offers a mellow and pure taste. Comparative analysis revealed that the content of amino acids and carbohydrates in hawk black tea was significantly higher than that in hawk white tea, while the content of flavonoids and organic acids was relatively lower. Quality composition results indicated significant differences in the 13 major quality components and water extracts between the two hawk teas, aligning with the quantitative descriptive analysis results. Additionally, through weighted gene coexpression network analysis, significant associations were found between 671 metabolites across 155 metabolic pathways and 9 taste characteristics. Among them, flavonoid biosynthesis and degradation are the main metabolic pathways of the two types of hawk tea. And it was found that butin, phlorizin, naringin, dihydrokaempferol, sakuranetin, apigenin, (−)-epicatechin, (+)-gallocatechin, caffeoyl shikimic acid, homoeriodictyol, which are 10 flavonoids, are the key metabolites affecting the taste difference of hawk black and white tea. Additionally, this study found that hawk tea does not contain caffeine, which is of great significance for the development of caffeine-free beverages in the future.

Waste Tea as Absorbent for Removal of Heavy Metal present in Contaminated Water

The goal of this study is to investigate the efficacy of tea-derived absorbents for the removal of heavy metals from contaminated water. For this, absorbents were prepared from milk tea (MT) waste, Ilam tea (IT) waste, and various types of tea leaves, including Immature (IML), mature (ML), and old leaves (OL). The characterization of the absorbents revealed distinct physical and chemical properties from X-ray diffraction (XRD) and Fourier transform infrared spectroscopy (FTIR), with varying degrees of effectiveness observed across different absorbent types. Heavy metal removal efficiency was assessed using a chemical-free UV-spectrophotometer. The results show that the maximum removal efficiency for Cd using the IT absorbent reaches up to 82.14% with 100 ppm cetyltrim ethylammonium bromide (CTAB), while the minimum removal efficiency is 32.14% using the OL absorbent with 20 ppm CTAB. For Zn, the OL absorbent demonstrates a maximum removal efficiency of 52.59% with 100 ppm CTAB, whereas the minimum efficiency is 3.70% using the ML absorbent with 20 ppm CTAB. For Ni, the highest removal efficiency is achieved with the ML absorbent, reaching up to 97.73% with 100 ppm CTAB, and the lowest is 31.82% with the MT absorbent with 20 ppm CTAB. The addition of a catalyst further enhanced removal efficiencies in both absorbents and metals. Also, the removal of heavy metal ions using 0.05 g of tea absorbent combined with CTAB at varying concentrations. Results show that the addition of 20 ppm and 100 ppm CTAB significantly reduces metal ion concentrations from an initial 100 mg/L. The metal ion concentration decreases as CTAB concentration increases, demonstrating the effectiveness of CTAB in enhancing the absorption capacity of tea absorbent for heavy metal removal. The investigation of selective adsorption of Ni, Zn, and Cd by an adsorbent, revealing competitive adsorption behavior with Ni and Zn being adsorbed more rapidly than Cd, suggesting the impact of metal ion interference on adsorption efficiency. However, limitations were observed with certain absorbent types; for instance, immature leaves did not effectively remove Ni. Overall, this study underscores the potential of tea-derived absorbents as sustainable solutions for mitigating heavy metal pollution in industrial wastewater. Further research is needed to optimize absorbent formulations and explore their applicability in real-world environmental remediation scenarios.

Teh Hitam Cammelia Sinensis Dan Manfaatnya Untuk Kesehatan Pendekatan Berbasis Sains Dan Nilai Islam

Black tea from Camellia sinensis has been a highly popular beverage in Indonesia since the 17th century. Various types of Camellia sinensis tea include white tea, green tea, oolong tea, and black tea. Each type of tea has a distinct antioxidant profile, with black tea containing the highest caffeine content. All types of tea are rich in antioxidants like polyphenols, which play a crucial role in protecting the body from free radicals and reducing the risk of various diseases such as Alzheimer's, diabetes, stroke, hypertension, obesity, cancer, and have antibacterial properties while also serving as an anti-aging treatment for the skin.From an Islamic perspective, the Quran contains numerous verses that command humans to observe and study Allah's creations. This underscores the belief that nothing Allah has created is without purpose, implying that every creation has significant benefits. The consumption of black tea aligns with the principle of maintaining physical health as a form of spiritual responsibility, as also instructed in the Quran. The integration of scientific approaches with religious values elevates black tea beyond merely a beverage enjoyed for its taste, tradition, and health benefits, making it a part of a holistic healthy lifestyle. Utilizing tea production technology and advancing research to uncover the benefits of black tea is a way of expressing gratitude and is considered an act of worship, as its development adheres to the principle of benefiting others.

Antioxidant Activity of Arabian Leaves (Ziziphus spina-christi L) and Cinnamon (Cinnamomum burmannii (Nees &amp; T. Nees) Blume) Herbal Tea

Herbal tea is a drink made from the roots, stems, flowers, leaves, seeds and fruit skin of plants which have medicinal plant benefits, easily dissolved in hot water. Herbal teas have health benefits related to the antioxidant and free radical inhibitor activity of tea which is rich in phenolic and flavonoid compounds. This study aims to determine the physical quality and antioxidant activity of herbal tea from Arabic bidara leaves and cinnamon. The method and type of research carried out is quantitative research using a descriptive design. Test parameters include physical quality tests, qualitative flavonoid tests, quantitative flavonoid tests and antioxidant activity tests using a UV-Vis Spectrophotometer. The research results from the physical quality test of chopped herbal tea have a brownish yellow color, a typical tea smell, and a typical tea bitter taste. Qualitative flavonoid tests showed that herbal tea contained flavonoid compounds in the flavonol group due to the orange color that was formed, then continued with a test to determine total flavonoid levels with results of 14.382%. The antioxidant test results on herbal tea showed an IC 50 value of 38.294 mg/L, which is included in the very strong antioxidant category.

A glimpse through the origin, composition and biomedical applications of green tea and its polyphenols: A review

Green tea is an aromatic healthy beverage that is the least processed type of tea, containing numerous bioactive components beneficial to humans. It is produced from the plant Camelia sinensis, a shrub native to Asia. This article reviews the literature review on the origin, manufacturing, composition, biomedical applications and health benefits of green tea and its polyphenols. The main bioactive components of green tea are polyphenols, primarily flavonoids. Catechins are the main flavonoids present in tea. These high-potential compounds can stimulate certain enzymes and alter cellular functions by preventing the oxidation of biomolecules due to their antioxidant properties. The catechins found in tea include (-) –epicatechin (EC), (-) epigallocatechin (EGC), (-)-epicatechin-3-gallate (ECG) and epigallocatechin -3-gallate (EGCG). Epigallocatechin gallate (EGCG) is the most prominent catechin in fresh leaves, constituting around 50-60 % of the flavonoids. EGCG is the active component with significant health benefits. These catechins contribute to therapeutic actions and the prevention of infections. Recent research on green tea suggests various applications based on its medicinal value to reduce the risk of many diseases.

Quantitative analysis of bioactive compounds in five black tea sortiments of the romanian market

Five black tea types, Assam, Darjeeling, Earl Grey, English Breakfast and Oolong were tested for their chlorophyll, carotenoid, flavonoid, total phenolic content and essential oil content. English Breakfast had the highest chlorophyll content (834 mg/kg) and Earl Grey, the highest carotenoid content (360 mg/kg). Total phenolic content was the highest in Darjeeling (an average of 40,874 mg/kg ), while flavonoids, specifically, reached the highest concentrations in Oolong (498 mg/kg). Total essential oils were maximum in Assam tea blend (4,600 mg/kg). Tea pH values ranged between 6.13-6.66. Bangladesh J. Bot. 53(3): 555-560, 2024 (September)

Comprehensive investigation on the flavor difference in five types of tea from JMD (Camellia sinensis 'Jinmudan').

Jinmudan (JMD) is a high-aroma variety widely cultivated in China. The current study primarily focuses on the key volatile metabolites in JMD black and oolong teas,and investigates the impact of processing technologies on the aroma quality of JMD tea. However, few studies have explored the suitabilityof JMD for producing a certain type of tea or the characteristic quality differences among various JMD teas using multivariate statistical analysis methods. The principal volatile metabolites contributing to the floral quality of JMD tea are linalool, geraniol, indole and phenethyl alcohol. In JMD black tea (BT), the key volatile metabolites include methyl salicylate, geraniol, (E)-β-ocimene and phenethyl alcohol. In JMD oolong tea (OT), the key volatile metabolites include indole, linalyl valerate and phenethyl alcohol. In JMD yellow tea (YT), the key volatile metabolites include methyl salicylate, geraniol and terpinolene. In JMD white tea (WT), the key volatile metabolites include methyl salicylate, geraniol and terpinolene. In JMD green tea (GT), the key volatile metabolites include (E)-β-ocimene, indole and geraniol. Comparative analysis and KEGG pathway enrichment analysis revealed that flavonoid biosynthesis is the primary metabolic pathway responsible for the taste differences among various tea types. GT exhibited higher levels of phloretin, dihydromyricetin and galangin. The contents of vitexin, tricetin in YT were relatively higher. The contents of aromadendrin and naringenin in BT were higher, while OT contained higher levels of kaempferol. Additionally, WT showed higher contents of 3-O-acetylpinobanksin and 3,5,7-pinobanksin. This study explained the reasons for the quality differences of different JMD tea and provided a reliable theoretical basis for the adaptability of JMD tea. © 2024 Society of Chemical Industry.

Cultural Comparisons: A Comparison of Tea Drinking Traditions in Java and Sichuan

Tea is a type of drink that has been around since ancient times. In fact, in some regions, tea has become an integral part of culture and an inseparable part of people's social life, and also contains philosophical values. In each region, tea has its own characteristics. This is based on the variety and type of tea leaves themselves as well as the way they are served which are different in each region. The diversity of types of tea and forms of presentation certainly cannot be separated from differences in the environment where the tea leaves grow, as well as the origin of the tea in a particular region. These two factors refer to the practice of drinking tea and the different ways of serving tea in each region. China will immediately come to mind when you hear the word tea, because its tea culture is still strong today. On the one hand, Indonesia still adheres to its tea drinking culture. Tea has its own position in the traditions and practices of several cultures in China and Indonesia, especially in the Sichuan region and the island of Java. The aim of this research is to explore some of the differences that exist in tea drinking traditions in Java and Sichuan. We will also explore various cultural aspects that influence the practice of drinking tea, such as how tea is served, the type of tea used, related customs, and the symbolic meaning attached to the tea drinking ritual itself. So that in the end, readers will be able to appreciate the cultural diversity that exists in this world and encourage the exchange of knowledge and experience in tea drinking practices in both regions. The research method that is used is qualitative method of library research, namely collecting data by searching for sources and reconstructing information from various sources such as books, journals and existing research. The findings from this research are differences in the presentation and way of enjoying tea in Java and Sichuan.

Antibacterial and Antiallergic Effects of Three Tea Extracts on Histamine-Induced Dermatitis.

Atopic dermatitis (AD) is a persistent and recurrent inflammatory skin condition with a genetic basis. However, the fundamental reasons and mechanisms behind this phenomenon remain incompletely understood. While tea extracts are known to reduce histamine-induced skin allergies and inflammation, the specific mechanisms by which various types of Chinese tea provide their protective effects are still not fully elucidated. In this study, a model of skin itching induced by histamine is used to explore the functions and mechanisms of three types of tea extract (Keemun black tea (HC), Hangzhou green tea (LC), and Fujian white tea (BC)) in alleviating histamine-induced dermatitis. The components of three tea extracts are identified by UPLC-Q-TOF-MS, and we found that their main components are alkaloids, fatty acyls, flavonoids, organic acids, and phenols. The inhibitory effects of three types of tea extract on Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) in skin injury are investigated by MIC and flow cytometry. The three types of tea extract have an inhibitory effect on the growth of bacterial flora, with HC showing the best inhibitory activity. The effect of the three types of tea extract on histamine-induced dermatitis is also evaluated. Furthermore, itchy skin experiments, HE staining, toluidine blue staining, and immunohistochemical staining of mouse skin tissues were performed to determine the variations of scratching, epidermal thickness, mast cell number, IL-1β, and NGF content after the administration of the tea extracts. The three types of tea extracts all alleviate and inhibit skin itching, epidermal hyperplasia, and allergic dermatitis. BC effectively alleviates epidermal hyperplasia caused by skin allergies, and LC significantly downregulates NGF. HC reduces histamine-induced mast cell infiltration and downregulates IL-1β to alleviate skin itching. Consequently, tea emerges a potent natural product that can inhibit the growth of skin wound bacterial flora and exhibit skin repair effects on histamine-induced allergic dermatitis.