Types Of Tea Research Articles

Determination of aluminium concentrations in black, green, and white tea samples: effects of different infusion times and teapot species on aluminium release

Tea is the most consumed beverage in the world after water and contains heavy metals and trace elements that may cause potential negative effects on health. Aluminium (Al) concentrations in black, green, and white tea with different infusion times and teapot materials were evaluated in this study. Commercially available tea samples were brewed in 5 different teapots, consisting of aluminium, copper, glass, steel, and porcelain materials for 5, 10, and 15 min. Al concentrations in tea samples were determined by high-performance liquid chromatography with a fluorescence detector. Al concentrations in tea samples were in the range of 38.46 ± 5.08–844.75 ± 10.86 µg/L. Both teapot type (p < 0.001) and infusion time (p < 0.001) significantly influenced Al concentrations in tea samples. The interaction between tea type, teapot material, and infusion time was statistically significant (p < 0.001). The hazard ratio was less than 1 for black and white tea infusions except for one sample whereas it was greater than 1 for green tea. These data suggest that green tea consumption might be a potential risk factor for Al exposure.

Quality Detection and Grading of Rose Tea Based on a Lightweight Model.

Rose tea is a type of flower tea in China's reprocessed tea category, which is divided into seven grades, including super flower, primary flower, flower bud, flower heart, yellow flower, scattered flower, and waste flower. Grading rose tea into distinct quality levels is a practice that is essential to boosting their competitive advantage. Manual grading is inefficient. We provide a lightweight model to advance rose tea grading automation. Firstly, four kinds of attention mechanisms were introduced into the backbone and compared. According to the experimental results, the Convolutional Block Attention Module (CBAM) was chosen in the end due to its ultimate capacity to enhance the overall detection performance of the model. Second, the lightweight module C2fGhost was utilized to change the original C2f module in the neck to lighten the network while maintaining detection performance. Finally, we used the SIoU loss in place of the CIoU loss to improve the boundary regression performance of the model. The results showed that the mAP, precision (P), recall (R), FPS, GFLOPs, and Params values of the proposed model were 86.16%, 89.77%, 83.01%, 166.58, 7.978, and 2.746 M, respectively. Compared with the original model, the mAP, P, and R values increased by 0.67%, 0.73%, and 0.64%, the GFLOPs and Params decreased by 0.88 and 0.411 M, respectively, and the speed was comparable. The model proposed in this study also performed better than other advanced detection models. It provides theoretical research and technical support for the intelligent grading of roses.

The manufacturing process provides green teas with differentiated nonvolatile profiles and influences the deterioration of flavor during storage at room temperature

Hundreds of green tea products are available on the tea market and exhibit different characteristics. In the present study, seven types of green tea were processed, and their nonvolatile profiles were analyzed by liquid chromatography–mass spectrometry. Non-spreading green tea contained higher concentrations of catechins and flavonoid glycosides, but lower concentrations of amino acids, caffeine, and theaflavins. Non-rolling green teas with a straight appearance contained higher concentrations of flavonoid glycosides and theaflavins. In contrast, leaf-rolling green teas contained much lower concentrations of flavonoid glycosides and catechins. These seven green tea qualities all decreased following prolonged storage, concurrent with increasing concentrations of proanthocyanidins, catechins dimers, theaflavins, and organic acids. The leaf-rolling green teas exhibited reduced levels of deterioration during storage in terms of their nonvolatile profile and sensory quality. Findings show that moderate destruction on tea leaves during green tea processing is beneficial to both tea flavor and quality maintenance during storage.

Functional Food Innovation Based on Fermented Milk Products with Fortification of Various Types of Tea: A Review

Functional Food Innovation Based on Fermented Milk Products with Fortification of Various Types of Tea: A Review

Correlation analysis of secondary metabolites and disease resistance activity of different varieties of Congou black tea based on LC-MS/MS and TCMSP

To investigate the correlation between the difference of secondary metabolites and the disease-resistance activity of different varieties of Congou black tea. Among a total of 657 secondary metabolites identified, 183 metabolites had anti-disease activity, 113 were key active ingredients in traditional Chinese medicine (TCM), 73.22% had multiple anti-disease activities, and all were mainly flavonoids and phenolic acids. The main enriched metabolic pathways were phenylpropanoid biosynthesis, biosynthesis of secondary metabolites, flavonoid biosynthesis, and metabolic pathways. Flavonoid and phenolic acid secondary metabolites were more correlated with anti-disease activity and key active TCM ingredients. Conclusion: The types of JGY and Q601 Congou black tea of the relative contents show large differences in secondary metabolites. Flavonoid and phenolic acid secondary metabolites were identified as the primary factors contributing to the variation in secondary metabolites among different varieties of Congou black tea. These compounds also exhibited a stronger correlation with disease resistance activity.

Health Benefits of Tea Polyphenols and Mechanisms via Regulating Gut Microbiota

Tea has been a beloved beverage for centuries, enjoyed by people all over the world. Tea polyphenols, natural bioactive compounds abundant in tea, have gained increasing attention for their potential health-promoting properties. This study provides a comprehensive overview of the multifaceted interactions between tea polyphenols and gut microbiota, shedding light on their roles in health and disease prevention. The opening section provides an in-depth examination of the definition and categorization of tea polyphenols, and their prevalence in various types of tea. Subsequently, the following section conducts an extensive analysis of the crucial role played by gut microbiota and the ways in which tea polyphenols modulate their composition, including their potential as prebiotic agents. In addition, this paper discusses the diverse health-promoting aspects of tea polyphenols, such as their antioxidative properties, anti-inflammatory effects, and their potential impact on conditions like inflammatory bowel diseases (IBD) and colorectal cancer, furthermore, explores their role in addressing functional disorders like depression and combating fatigue. This paper highlights the intricate interplay between tea polyphenols and gut microbiota and underscores the potential significance of these interactions in promoting health, advancing the understanding of the role of tea polyphenols in wellness and disease prevention.

Interactive effects of environmental factors and fertilization practices on soil nitrate leaching and tea productivity in Tianmu Lake Basin, China

Although the effects of fertilization practices and environmental factors on tea yield and NO3−–N leaching have been acknowledged, the interactive effects of these influencing factors remain unknown. These effects were investigated in this study using the denitrification–decomposition (DNDC) model, which was validated using field data collected from a typical tea garden hillslope in the Tianmu Lake Basin, China. Environmental factors such as temperature, precipitation intensity, slope, saturated hydraulic conductivity (Ksat), and fertilization practices (fertilizer amount and type) were combined to construct 1080 scenarios. The results revealed that DNDC achieved acceptable performance in simulating NO3−–N leaching under the application of a compound fertilizer (CF) and a slow-release fertilizer (SF). During the calibration period, the Nash–Sutcliffe efficiency (NSE) values were 0.48 and 0.24. During the validation period, the NSE values were 0.71 and 0.67. Scenario analysis indicated that precipitation intensity (p < 0.001), saturated soil hydraulic conductivity (Ksat) (p < 0.001), fertilizer amount (p < 0.001), and fertilizer type (p < 0.001) significantly influenced the leaching flux of NO3−–N and tea yield. The interactive effects of different factors also varied across the different types of fertilizers. The amount of fertilizer had the most significant impact on NO3−–N leaching, with relative contribution rates of 70% and 53% for compound and SFs, respectively. As CF application increased, there was a significant increase (93%) in the average flux, whereas SF application resulted in an increase of only 76%. The highest contribution rate in terms of tea yield was observed for the amount of fertilizer under CF application at 44%. However, the highest contribution rate under SF application was attributed to Ksat at 51%. The application of SFs resulted in a higher yield improvement rate than that of CFs as the fertilizer amount increased, with respective rates of 15% and 8%. Additionally, environmental factors, excluding temperature, exerted opposite effects on tea production and NO3−–N leaching flux. These findings contribute to optimizing fertilization management in tea plantations by integrating multiple environmental factors to control nonpoint nitrogen loss. Future research should conduct long-term monitoring of tea garden yield and nitrogen loss to accurately assess the impact of SF application on the ecological and economic benefits of tea gardens.

SELECTION OF THE OPTIMAL EXTRACTION MODULE IN THE DEVELOPMENT OF THE TECHNOLOGY OF PRODUCTION OF BLACK AND GREEN TEA EXTRACTS (Camellia sinensis) WITH HIGH INDICATORS OF ANTIOXIDANT ACTIVITY

It is known that various factors of extraction, such as the type of solvent, temperature, time, solvent system, degree of grinding of raw materials, extraction modulus significantly affect the level of antioxidant properties of plant products. The aim of our study was to select the optimal extraction module for two types of tea (Camellia sinensis), to obtain extracts with high values of total soluble solids, phenols, flavonoids, tannins, antiradical activity according to the DPPH method, restoring strength according to the FRAP method. The objects of the study were extracts of two types of tea obtained using water, with a grinding degree of 0.5 mm, an extraction temperature of 40–50 °C, an extraction time of 24 h, and various versions of extraction modules 1 : 10, 1 : 15, 1 : 20. The indicator of the content of dry soluble substances in black and green tea reaches high values when using the extraction module 1 : 10 (9% and 9.6%, respectively), the maximum amount of phenolic substances (3139 mg (HA) / 100 g and 2045 mg (HA) / 100 g), flavonoids (1644 mg (K) / 100 g and 718 mg (K) / 100 g), tannins (123 mg catechin / 100 g and 56 mg catechin / 100 g) were extracted from black and green tea extracts at extraction module 1 : 10. The highest index of restorative power was observed in black and green tea extracts with an extraction modulus of 1 : 10 (8.73 mmol Fe2+ / kg and 15.84 mmol Fe2+ / kg). At an extraction modulus of 1 : 10, black and green tea extracts exhibited the least antiradical activity (Ec50 = 0.39 mg / cm3 and Ec50 = 0.69 mg / cm3). Thus, we can recommend the value of the module 1 : 10 as the most acceptable for obtaining extracts from black and green tea with a high level of the studied parameters.

Biosynthesis of TiO2 nanostructures using Camellia sinensis extract (polyphenols) and investigation of their execution as photoanodes in photovoltaic device

Titanium dioxide (TiO2) nanoparticles (NPs) are indeed widely recognized and utilized as one of the most prominent photoanode materials in dye-sensitized solar cells (DSSCs). Therefore continuous efforts have been made to improve the performance of TiO2 photoanodes in terms of light absorption, charge carrier mobility, and overall energy conversion efficiency. Green synthesis methods for the production of TiO2 NPs, including the use of plant-based reducing agents, have gained significant attention in recent years. These methods are considered environmental friendly alternatives to traditional physical and chemical synthesis methods, which often involve the use of hazardous chemicals and complex processes. Therefore, in this work, a variety of tea types, including green, white, black, oolong, pu-erh have been used to synthesize TiO2 NPs. The differences in the amount of phenolic compounds and caffeine in various tea varieties can influence the topology, structure, and composition of the as synthesized nanoparticles (NPs). The prepared TiO2 NPs were comprehensively characterized for particle size, morphology, purity, composition, crystalline nature, structural, electrochemical and photovoltaic capabilities. The as synthesized titanium oxide (TiO2) NPs were spherical in shape and particle sizes ranged from 10 to 20 nm with little agglomerations. For DSSC application, thin films of synthesized TiO2 NPs were prepared by making paste of TiO2 NPs with Triton-X and spread onto conducting substrate (FTO) with the help of glass rod and finally sintering for 1 h at 450 °C. The prepared TiO2 electrodes were dipped in the standard N719 dye solution (0.1 × 10−3 M) in acetonitrile medium overnight for complete adsorption. Overall efficiency = 3.0 %, JSC = 9.72 mA/cm2, VOC = 660 mV and FF = 0.46 was achieved with the DSSC made up with green tea mediated TiO2 NPs based photo anode. Due to high phenolic content and good reductive properties, TiO2 NPs prepared using green tea extract were highly crystalline in nature, have high surface area, high roughness factor, good stability which results in maximum dye loading and hence increase in the overall conversion efficiency.

Valorization of tea waste: Composition, bioactivity, extraction methods, and utilization.

Tea is the most consumed beverage worldwide and has many health effects. Although there are many different types of tea, black tea and green tea comprise 98% of total tea production in the world. Tea waste production consists of withering, crushing, fermentation, drying and finally packaging processes. All of the waste generated during this production line is called tea waste. Tea production results in a significant amount of waste that cannot be effectively used for value creation. This waste contains many different components including protein, fiber, caffeine, and polyphenols. Due to its rich composition, it can be revalorized for different purposes. In this study, the general composition and bioactive compounds of tea waste were reviewed. Despite the fact that there have been few studies on the bioactivity of tea waste, those studies have also been discussed. The extraction techniques that are used to separate the compounds in the waste are also covered. It has been indicated that these valuable compounds, which can be separated from tea wastes by extraction methods, have the potential to be used for different purposes, such as biogas production, functional foods, food additives, silages, soluble packaging materials, and adsorbents. Although there are some studies on the revalorization of tea waste, new studies on the extraction of bioactive compounds are necessary to improve its utilization potential.

Comprehensive evaluation of quality and bioactivity of kombucha from six major tea types in China

Kombucha is a kind of fermented tea prepared with a symbiotic culture of bacteria and yeasts (SCOBY) on the basis of sugared black tea infusion. In the current study, six major Chinese tea leaves (dark tea, black tea, oolong tea, white tea, yellow tea, and green tea) were used to prepare kombucha and their physiochemical properties, bioactivity, and sensory quality were compared. The total acidity of kombucha increased as the fermentation proceeded, decreasing the pH value from ∼6.0 to ∼2.5. Moreover, the antioxidant capacity was significantly increased after fermentation compared to fresh tea infusions and this is mostly attributed to the increased total polyphenols concentration (from 1333.25 mg/L to 1683.24 mg/L). Antimicrobial experiments showed fermentation enhanced the antimicrobial effects of kombucha, and oolong tea kombucha showed the strongest bacteriostatic capacity against Staphylococcus aureus (S. aureus) while the yellow tea kombucha showed the strongest bacteriostatic capacity against Escherichia coli (E. coli). Volatile components and sensory evaluation results revealed that the tea types remarkably influenced the flavors of kombucha. Generally, oolong tea kombucha and green tea kombucha had higher overall sensory scores than other samples. In conclusion, the types of tea significantly influenced the quality of kombucha, and fermentation favors the improvement in the anti-oxidant and antimicrobial properties of kombucha.

Near-infrared spectroscopy combined with fuzzy fast pseudoinverse linear discriminant analysis to discriminate mee tea grades

Mee tea, one of the major types of green tea in China, is often used for export because of its elegant appearance, high fragrance and strong taste. However, the quality of tea differs greatly due to the difference in raw material selection and production technology level. In order to accurately and quickly differentiate different grades of Mee tea, fuzzy fast pseudoinverse linear discriminant analysis (FFPLDA) was proposed based on fast pseudoinverse linear discriminant analysis (FPLDA) for extracting discriminant information from near-infrared (NIR) spectra. Firstly, NIR spectra of Mee tea samples were acquired, and then they were preprocessed by multiplicative scatter correlation (MSC). Secondly, the compression of data was achieved by principal component analysis (PCA). Thirdly, linear discriminant analysis (LDA), FPLDA, FFPLDA and fuzzy Foley-Sammon transformation (FFST) were respectively performed to retrieve discriminant information from NIR data. Finally, the K-nearest neighbor (KNN) was utilized to classify Mee tea grades. In this study, experimental results showed that the accuracy of FFPLDA was higher than that of LDA, FFST and FPLDA. Therefore, NIR spectroscopy coupled with FFPLDA and KNN has a good effect in discrimination of Mee tea grades and also a great application potential.

The Effect of Brewing Time on the Antioxidant Activity of Tea Infusions

Many studies have found that tea has an antioxidant, anti-inflammatory, anti-cancer, anti-obesogenic and anti-diabetic effect, mostly associated with the content of anti-oxidant compounds. Polyphenols, being the main secondary metabolites in tea, are often considered the physiological markers determining a tea’s quality. Apart from the tea production process and tea components, brewing conditions can also influence the levels of antioxidants in tea. This study aimed to verify whether the brewing time of various tea types (5, 10 and 15 min) affects the level of extraction of antioxidant compounds into infusions and their antioxidant activity. We examined 11 types of tea: green leaf tea, green tea bags, white tea bags, black tea bags, red tea bags, black leaf tea, yerba mate, raspberry tea bags, butterfly pea flower (Clitoria ternatea) tea, white lychee plum tea and hibiscus flower tea. Total polyphenol (TPC), flavonoids and anthocyanins content, as well as determination of antiradical and antioxidant capacity with DPPH radical and ABTS radical cation, were determined using spectrophotometric assays. Due to the antioxidant activity of tea infusions, the optimum brewing time for green tea (leaf and bags), black tea (leaf and bags), butterfly pea flower tea, white tea, white lychee plum tea, raspberry tea and yerba mate is 15 min. Red tea brewing time should be ten minutes, and for hibiscus flower tea it should be five minutes. The results refer to the brewing temperature recommended by tea manufacturers.

Determination of Catechin Content in Green and Black Tea (Camellia sinensis L.) by UV-Vis Spectrophotometric Method

Tea is one of the most commonly consumed beverages around the world. The chemical compounds contained in tea have a good effect on health because they contain polyphenolic compounds, catechins. This study examined the catechin compound content of black tea and green tea from Karanganyar (A) and Malang (B). This research aims to determine the differences in catechin levels in black and green tea types in Malang, East Java, and Karanganyar, Central Java plantations. The research method used was experimental. Identification of catechin content was done using UV-Vis Spectrophotometry method. Tea is extracted by brewing, 4 grams of green tea is brewed using distilled water for 6 minutes, while 5.6 grams of black tea is brewed using distilled water for 10 minutes with the comparison used is pure catechin solution. The results obtained for green tea Karanganyar (A) had a catechin content of 3.61±0.083%, green tea Malang (B) had a level of 2.97±0.037%, black tea Karanganyar (A) had a level of 3.14±0.065%, and black tea Malang (B) had a level of 1.60±0.009%. It is concluded that the catechin content of green tea is higher than black tea, and of the two samples, the high catechin content comes from Karanganyar (A). Keywords: catechins, green tea, black tea, malang, karanganyar

Do You Know What You Drink? Comparative Research on the Contents of Radioisotopes and Heavy Metals in Different Types of Tea from Various Parts of the World.

The aim of this study was to assess the potential health risks of radioactive elements and heavy metals ingested through the consumption of various types of tea imported to the Polish market (black, green, red, oolong and white). The concentrations [Bq/kg] of radionuclides (40K, 137Cs, 226Ra, 210Pb and 228Th) in tea leaves before and after brewing were measured using γ-ray spectrometry with high-purity germanium (HPGe). The concentrations [mg/kg] of the studied elements (Fe, Cr, Cu, Mo, Al, Mn, Ni, P, V, Cd and Pb) were determined using a microwave-induced plasma optical emission spectrometer (MIP-OES). The results presented here will help to expand the database of heavy metals and radioactivity in teas. With regard to the potential health risk, the percentage of leaching of individual elements in different types of tea infusions was determined, and the assessment of the consumption risk was estimated. Since the calculated exposure factors, namely the HQ (Hazard Quotient) and THQ (Target Hazard Quotient), do not exceed critical levels, teas can still be considered health-beneficial products (most of the radionuclides as well as elements remain in the leaves (65-80%) after brewing).

Influence of Various Tea Utensils on Sensory and Chemical Quality of Different Teas.

The choice of tea utensils used for brewing significantly impacts the sensory and chemical attributes of tea. In order to assess the influence of various tea sets on the flavor and chemical composition of different tea varieties, a combination of sensory evaluation and high-performance liquid chromatography was employed. The results showed that the content of amino acids in the tea liquid brewed with tin tea utensils was relatively higher, which could exhibit freshness in taste, thus suitable for brewing green tea and white tea. The content of polyphenols, soluble carbohydrates, and water extract in the tea liquid brewed with a porcelain tea set was relatively higher; the sweetness and thickness of the tea liquid were increased, so it was more beneficial to brew black tea. The purple sand tea set was suitable for brewing oolong tea and dark tea, and could endow their respective quality characteristics. Ultimately, these research findings provide a scientific basis for the selection of tea utensils tailored to different types of tea.

A comprehensive multi-omics analysis, integrating proteomics and metabolomics, was employed to elucidate tea-induced stewed beef quality change mechanisms

To better understand the functional mechanism of four types of tea (green tea, black tea, jasmine tea, and dark tea) on the quality of stewed beef, changes in quality characteristics, proteomics, and metabolomics were investigated. Adding these four tea types decreased the pH value, L* value, shear force, and hardness of the stewed beef. Among these groups, black tea (BT) significantly improved the tenderness of the stewed beef. They have substantially impacted pathways related to protein oxidative phosphorylation, fatty acid degradation, amino acid degradation, and peroxisomes in stewed beef. The study identified that Myosin-2, Starch binding domain 1, Heat shock protein beta-6, and Myosin heavy chain four are significantly correlated with the quality characteristics of tea-treated stewed beef, making them potential biomarkers. Green tea (GT), black tea (BT), jasmine tea (JT), and dark tea (DT) led to the downregulation of 20, 36, 38, and 31 metabolites, respectively, which are lipids and lipid-like molecules in the stewed beef. The co-analysis of proteomics and metabolomics revealed that differential proteins significantly impacted metabolites associated with carbohydrates, amino acids, lipids, and other nutrients. This study determined the effects of four types of tea on the quality of stewed beef and their underlying mechanisms, providing valuable insights for applying of tea in meat products. At the same time, it can offer new ideas for developing fresh meat products.

Chiral HPLC-MS/MS determination of hyoscyamine enantiomers in baby herbal infusions after preconcentration with sulfonic HMS mesostructured silica synthesized by co-condensation

Tropane alkaloids are considered a major food safety issue in recent years, due to their worrying appearance in many foods, such as herbal infusions, usually due to cross-contamination with weeds during harvest. (−)-Hyoscyamine is synthesized by tropane alkaloids-producing plants and its ingestion can cause all types of disorders in humans. Its enantiomerization occurs easily over time, so the inactive (+)-hyoscyamine can be found in foods in variable proportions. Therefore, the goal of the current work was to develop a chiral high performance liquid chromatography tandem mass spectrometry method for the enantiomeric determination of (−)- and (+)-hyoscyamine. Chromatographic separation was optimized, and the best chiral resolution (Rs = 1.59) was achieved in 6.5 min with a Chiralpak® AY-3 polysaccharide-based stationary phase column using ethanol with 0.05 % diethylamine as mobile phase. For the preconcentration of the sample, two types of mesostructured silicas with sulfonic groups were synthesized, by grafting and co-condensation methods, and characterized. The materials were evaluated as sorbents for strong-cation exchange solid-phase extraction of hyoscyamine in baby herbal infusions. Based on the findings gathered, silica denoted as HMS-SO3−(co) was the best sorbent due to the high number of functional groups attached to silica (2.63 mmol/g) and its textural properties. Under optimal conditions, the preconcentration factor obtained was 167, using only 50 mg of the material, and a very low racemization of the (−)-hyoscyamine to the (+) enantiomer was found (<20 %). The method was validated with recoveries of 94–99 %, good linearity (R2 > 0.99), precision (RSD < 20 %), no matrix effect for both analytes and low method quantification limit (0.089 µg/L and 0.092 µg/L for (+)-hyoscyamine and (−)-hyoscyamine, respectively) to meet its applicability in monitoring real samples. Two types of herbal teas for babies (instant and teabags) were analyzed with the developed methodology. Two of the instantaneous infusions analysed were contaminated, one of them with 0.21 µg/L of (−)-hyoscyamine and 0.09 µg/L of (+)-hyoscyamine (ratio 70(−)/30(+)) and the other with 0.075 µg/L of (−)-hyoscyamine (the (+)- enantiomer was below the limit of quantification of the method). Taking these results into account, it is important to evaluate the content of hyoscyamine enantiomers in the infusions to avoid overestimation of (−)-hyoscyamine exposure.

Association between tea types and number of teeth: a cross-sectional study of the Chinese Longitudinal Healthy Longevity Survey

BackgroundPrevious studies have suggested that tea consumption may have a positive impact on oral health. However, the effects of different tea types on oral health remain unclear. Therefore, this study aimed to determine the association between residual teeth and consumption habits of different types of tea (green tea, black tea, oolong tea, and scented tea) in older adults.MethodsWe conducted a secondary analysis using data from the Chinese Longitudinal Healthy Longevity Survey in 2018. In a sample of 6,387 older adults, we performed logistic regression analysis to examine the relationship between persistent tea consumption and oral health according to sex and brushing frequency. The indices for particularly healthy oral health and relative health were set at more than 20 teeth and more than 10 teeth, respectively.ResultsThe study included 2,725 males and 3,662 females, both aged 65 and older. Among individuals with more than 20 teeth, drinking green tea significantly improved oral health in men (adjusted odds ratio [ORs]: 1.377; 95% confidence interval [CI]: 1.082–1.752) and drinking black tea significantly improved the oral health of women (ORs: 2.349, 95%CI: 1.028–5.366). In the daily brushing group, green tea had a significant beneficial effect on increasing the number of teeth in men and black tea had a significant beneficial effect in women. Among individuals with more than 10 teeth, drinking green tea significantly improved oral health in men (ORs: 1.539; 95% CI: 1.209–1.959) and drinking green tea and scented tea significantly improved the oral health of women (ORs: 1.447, 95%CI: 1.052–1.991; ORs: 1.948, 95%CI: 1.137–3.340). In the daily brushing group, consumption of green tea and black tea had significant beneficial effects on increasing the number of teeth in men, whereas that of green tea, black tea, and scented tea had significant beneficial effects in women.ConclusionLong-term green tea consumption in males and black tea consumption in females were significantly associated with maintaining functional dentition (≥20 teeth). Similarly, long-term green tea consumption in males and green tea and scented tea consumption in females were associated with avoiding severe tooth loss (≥10 teeth). Furthermore, in the daily tooth brushing group, long-term consumption of black tea was associated with avoiding severe tooth loss in both sexes. However, tea consumption alone had no effect on oral health without good brushing habits.

Effect of Different Tea in Remineralization of Artificially- Induced Initial Enamel Caries of Human Teeth (Study in Vitro)

One of the beneficial effects of consumption different types of tea is preventing tooth decay that attributed to their mineral contents. Purpose: to investigate the microscopical changes of different types of tea ; Camellia sinensis (black and green), Mentha spicata and Ocimum basilicum on artificially- induced initial enamel caries. Initial enamel caries-like lesions were introduced in 30 sound extracted human 1st premolar teeth using pH cycling procedure. Teeth were divided into 6 groups to test 4 types of tea ( black, green, Mentha spicata and Ocimum basilicum) and 2 control solutions (0.05%NaF and de-ionized water as positive and negative control respectively )for enamel re-mineralization, using polarized microscope. The concentration of calcium, inorganic phosphorous and fluoride ions in all tea solutions were also measured. Results revealed that green tea produced the best enamel remineralization, while black tea and Mentha spicata were coming next and result in different mode of re-mineralization. On the other hand, teeth treated Ocimum basilicum showed mild evidence of re-mineralization.The chemical analysis indicated that both Mentha spicata and Oci mum basilicum had the highest calcium and phosphorous ion s levels (higher than their fluoride concentration). Green tea had nearly equal concentration for the 3 tested ions, which were l ess than its counterpart black tea. All selected tea solutions were effective in remineralizing of initial enamel caries, in the following sequence: green tea, black / Mentha spicata , then Ocimum basilicum.