Various Types Of Tea Research Articles

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.

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

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.

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).

Prediction of Tea Varieties’ “Suitable for People” Relationship: Based on the InteractE-SE+GCN Model

This study proposes an improved link prediction model for predicting the “suitable for people” relationship within the knowledge graph of tea. The relationships between various types of tea and suitable target groups have yet to be fully explored, and the existing InteractE model still does not adequately capture a portion of the complex information around the interactions between entities and relationships. In this study, we integrate SENet into the feature layer of the InteractE model to enhance the capturing of helpful information in the feature channels. Additionally, the GCN layer is employed as the encoder, and the SENet-integrated InteractE model is used as the decoder to further capture the neighbour node information in the knowledge graph. Furthermore, our proposed improved model demonstrates significant improvements compared to several standard models, including the original model from public datasets (WN18RR, Kinship). Finally, we construct a tea dataset comprising 6698 records, including 330 types of tea and 29 relationship types. We predict the “suitable for people” relationship in the tea dataset through transfer learning. When comparing our model with the original model, we observed an improvement of 1.4% in H@10 for the WN18RR dataset, a 7.6% improvement in H@1 for the Kinship dataset, and a 5.2% improvement in MRR. Regarding the tea dataset, we achieved a 4.1% increase in H@3 and a 2.5% increase in H@10. This study will help to fully exploit the value potential of tea varieties and provide a reference for studies assessing healthy tea drinking.

TEA BUSINESS DEVELOPMENT STRATEGY IN PT. PERKEBUNAN TAMBI WONOSOBO WITH APPROACH BUSINESS MODEL CANVAS

Tea is a drink that is quite popular all over the world after coffee. The large number of companies engaged in tea production makes the competition very fierce. PT. Perkebunan Tambi Wonosobo is a company that focuses on tea that produces various types of tea, namely black tea, green tea, and fragrant tea. The intense competition in the tea industry demands PT. Perkebunan Tambi Wonosobo to carry out business development. This study aims to identify the business model of PT. Perkebunan Tambi Wonosobo the current is evaluating and designing business model updates with the Business Model Canvas (BMC) approach. The method used is qualitative with descriptive analysis, there were 5 participants in this study from the internal party of PT. Perkebunan Tambi Wonosobo, namely Assistant Director, Head of Production Section, Head of Marketing Section, Head of Finance, and Head of HR & General Affairs Section who are purposively elected. Data were obtained through interviews using interview and observation guides. The data obtained will be carried out triangulation tests, namely source triangulation and engineering triangulation. The analysis method uses BMC. The results showed: of the nine BMC elements contained in PT. Perkebunan Tambi Wonosobo is already doing well, but the company has not taken advantage of technological advances in reaching and marketing its products. The recommended business model update for PT. Perkebunan Tambi Wonosobo's in the future is use of digital marketing, sales through e-commerce, creation of digital marketing systems, product updates, promotion through social media, and customer expansion.

Fluoride content in various types of tea used by tea stalls in Salem district - An in vitro cross sectional study.

Tea leaves are natural rich source of fluoride and are known as fluorine absorbants. It is consumed on large scale in India and thus needs to be monitored for its daily fluoride consumption by customers. Tea manufacturers should mention fluoride concentrations on the packages to avoid overdose through unknown consumption by consumers. To detect the levels of fluoride in tea at different periods of boiling and to compare the fluoride levels in various brands of tea at different periods of boiling. A survey was conducted in 25 tea stalls of Salem on the type of tea and time of boiling black tea. The five most common brands of tea will bought for the study. The stainless-steel vessel will be used in the methodology for boiling tea. Mettur water will be used for the preparation of black tea and 1 g of tea leaves to 100 ml of hot (~95°C) deionized water (1% w/v tea infusion) and allowed the mixture to stand for 5 min in a glass beaker. After 5 min, the infusions were filtered and again left standing until they are cooled to room temperature. All fluoride measurements will be completed within 4 h of the preparation of the infusion. About 2 min and 4 min boiling will be followed. The fluoride present in each brand of tea will be calculated from black tea prepared using 2-(parasulfophenylazo)-1,8-dihydroxy-3,6-naphthalene-disulfonate (SPADNS) calorimetric method. The distribution of mean score of fluoride level in tea powders available in tea shops of Salem when boiled in distilled water was (559.00 ± 112.12). The mean score of fluoride level in tea powders available in tea shops of Salem boiled in Mettur water was (689.05 ± 116.34). To test the significance of difference between the average fluoride in tea powders available in tea shops of Salem when boiled in distilled water and Mettur water, the independent t-test was used. the P value is <0.05, and hence, it is found that there is significant difference between the average fluoride in tea powders available in tea shops of Salem boiled in distilled water and Mettur water. Thus, the study showed tea consists of significant amount of fluoride concentration that is consumed on daily basis. The study also evaluated fluoride concentration in tea preparations using different water. The study shows necessity for regulations of mentioning fluoride concentration on tea packs.

Toxic Metal Detection in Various Types of Tea from Certain Regions of China: Spatial Pollution Characteristics and Potential Health Risk Assessment

Tea is one of the most popular beverages in the world, but toxic metals in tea could threaten human health. The toxic metal pollution status of tea in China at a national level remains unclear. Here, we detected the cadmium (Cd) and arsenic (As) concentrations of tea collected from 22 provinces in China. The major points are the following: (1) average concentrations of Cd and As of tea samples in China were 1.163 and 0.485 mg/kg, respectively; the Cd but not As levels exceeded the standards from the Ministry of Agriculture of the People’s Republic of China (NY 659-2003). Cd and As average concentrations were higher in the Southern and Western regions at 5.730, 0.071 and 0.510, 0.580 mg/kg, respectively, compared with the Eastern and Northern regions at 0.203, 0.040 and 0.455, 0.463, respectively. The concentration of Cd was highest in kuding tea at 21.98 mg/kg, whereas the As concentration was highest in jasmine tea at 0.76 mg/kg. (2) The health risk assessment yielded target hazard quotients for Cd and As of 0.1989 and 0.1432, respectively. The total hazard index was 0.3421, and the cancer risk was 8.949 × 10–4. (3) The principal component analysis revealed higher Cd pollution in the Western and Southern areas, which may be related to mining activities. This is the first national-scale investigation of the toxic metals Cd and As in tea across China. Our findings provide a useful reference for ensuring the quality and safety of tea production and suggest the need for constant monitoring of toxic metals in tea to limit the risk of exceeding permitted limits.

ПОРІВНЯЛЬНА ОЦІНКА ВМІСТУ ВІТАМІНІВ Р І С У ЕКСТРАКТАХ ЧАЮ РІЗНИХ ТОРГОВЕЛЬНИХ МАРОК

The article presents the results of a comparative analysis of the content of biologically active substances contained in tea, such as bioflavonoids with P-vitamin activity and vitamin C (ascorbic acid), which have powerful antioxidant, antitumor properties, etc. Determining the content of these biologically active substances in tea extracts allows draw conclusions about the quality of tea raw materials. The paper presents and analyzes the content of these biologically active substances in extracts of various types of tea: green and black of various brands, as well as the results of a correlation analysis of the ratio of the price category of selected brands of tea and the content of vitamins P, in terms of rutin, and C in them. Ten samples of green and ten samples of black tea of various brands were selected for the study, which were bought in trade establishments of the Sumy city. The data obtained during the study show that, on average, the content of biologically active substances such as vitamins P and C is about twice as high as in green tea compared to black tea. This fact can be explained by the fact that black tea undergoes a fermentation process, which has a significant impact not only on the organoleptic characteristics of tea, but also on biochemical parameters, including the content of vitamins P and C. The active compounds showed that the most expensive studied samples of green and black tea, the price of which exceeded one hundred hryvnia, had lower levels of vitamins P and C in them compared to other, cheaper samples. Low values of the content of the studied biologically active substances in tea may be the result of inadequate quality of the tea raw material itself or non-compliance with the technology of its processing or storage of finished products.

Does the Type Matter? Verification of Different Tea Types' Potential in the Synthesis of SeNPs.

Selenium nanoparticles (SeNPs) are gaining popularity due to their potential biomedical applications. This work describes their green synthesis using various types of tea. Black, green, red and white tea infusions were tested for the content of polyphenolic compounds and antioxidant properties and then used in the synthesis of SeNPs. In each of the syntheses, nanoparticles with dimensions ranging from 3.9 to 12.5 nm, differing in shape and properties, were obtained. All of them were characterized by a very high ability to neutralize hydroxyl radicals, which was about three-times higher than for the tea infusions from which they were obtained. The main inconvenience in obtaining SeNPs was the difficulties with their purification, which should be a further stage in the described research.

Analytical method development and risk characterisation of anthraquinone in various types of tea

Methods available for analysis of natural and artificial anthraquinone contamination of tea are cumbersome due to the need for expensive equipment and purification for sample preparation. Therefore, herein, a new method based on HPLC-PDA, GC/MS, and the QuEChERS method for sample preparation was developed and validated.Comparison of the performance characteristics and measurement uncertainties revealed an LOD of 0.0038 mg/kg, precision of 0.47–2.51%, and measurement uncertainty of 2.5% for GC/MS and an LOD of 0.15 mg/kg, precision of 0.32–3.75%, and measurement uncertainty of 4.9% for HPLC-PDA; thus, GC/MS was concluded to be the more suitable method. Green tea, oolong tea, black tea, and pu-erh tea were analysed by the developed GC/MS method. The hazard quotient values of exposure to anthraquinone from drinking tea indicated that exposure to anthraquinone from drinking tea does not cause adverse health effects in consumers.

Development, optimization, validation and application of ultra high performance liquid chromatography tandem mass spectrometry for the analysis of pyrrolizidine alkaloids and pyrrolizidine alkaloid N-oxides in teas and weeds

Pyrrolizidine alkaloids (PAs) and their corresponding N-oxides (PANOs) are natural plant toxins, which are widely distributed in various types of teas. The source of PAs contamination in tea is probably related to weeds in tea gardens. The method of simultaneously detecting PAs/PANOs in teas and weeds has not been reported. A sensitive method was developed for detecting 14 PAs/PANOs simultaneously in teas and weeds using ultra high performance liquid chromatography tandem mass spectrometry (UHPLC-MS/MS). Sample preparation was optimized step by step. Sulfuric acid at 0.1 M was used to extract the target compounds. Large capacity PCX column was used to enrich target compounds and remove complex matrices effectively, following by the elution solvent with methanol containing 0.5% NH 4 OH. The method showed good linearity for all 14 analytes with regression coefficients (R 2 ) > 0.99. Satisfactory recoveries of target compounds spiked at three concentrations (10, 50, 100 μg/kg) ranged from 68.6% to 110.2%, while intra-day and inter-day precision were below 18.5%. Limits of detection (LODs) and limits of quantification (LOQs) of 14 PAs/PANOs in different matrices were in the range of 0.001–0.4 μg/kg and 1–5 μg/kg, respectively. This method was firstly applied to monitor the occurrence of PAs/PANOs in different kinds of teas from China and weed samples collected in the local tea gardens. Seven PAs/PANOs (>LOQs) were detected in 15.32% of tea samples and maximum total PAs/PANOs content was 151.33 μg/kg. Pollution levels and patterns of PAs/PANOs were different significantly in various types of teas. Based on the occurrence of PAs/PANOs in teas and weeds, weeds in tea garden were likely to be the source of PAs/PANOs in teas and the most relevant contaminating species of tea samples could be Crassocephalum crepidioides (Benth.) S. Moore. • 14 PAs/PANOs were determined in teas and weeds using UHPLC-MS/MS. • Targets were extracted using 0.1M H 2 SO 4 and complex matrices were purified by SPE. • Weeds in tea garden were likely to be source of PAs in teas. • The most relevant contaminating species of teas was found.

Determination of methylxanthine contents and risk characterisation for various types of tea in Korea

Tea leaves contain methylxanthines, such as caffeine, which have various physiological and pharmacological effects in vivo. Caffeine, theobromine and theophylline were analysed in various teas to determine the exposure amount and health risk of methylxanthine intake from tea. All the determined validation parameters of the HPLC analysis method, which included specificity, linearity of the calibration curve, detection limit, reproducibility and accuracy, showed satisfactory results. When 83 leached extracts of 11 different teas were analysed by the HPLC method, the average contents of caffeine, theobromine and theophylline were 5561.5, 407.3 and 24.8 mg/kg, respectively. Pu-erh tea contained the highest average levels of caffeine, while hibiscus tea presented the highest average levels of theobromine and theophylline. Based on the seventh Korea National Health and Nutrition Examination Survey data on food intake, the daily intake of caffeine, theobromine and theophylline was calculated as 30.819, 1.408 and 0.011 μg/kg body weight/day, respectively, showing low levels of methylxanthine intake compared to the recommended daily intakes.

Russian market of fermented kombucha beverages

Fermented beverages based on kombucha contain a wide range of minor biologically active substances (flavonoids, caffeic acid derivatives, B vitamins, and others). The inclusion of these beverages in the diet helps to increase its nutritional value due to the content of biologically active substances, including essential ones. To develop beverages (kombucha) with a certain content of biologically active substances, it is necessary to study the composition of these products sold on the Russian market. The aim of the work was to analyze the Russian market of fermented beverages based on kombucha. Material and methods. More than 100 different marketed products were selected, positioned as non-alcoholic fermented beverages based on kombucha. Results. It was revealed that black tea (~28%), green tea (~24%) and Blooming Sally (~13%) are most often used as the basis for kombucha. In other cases, various types of tea, coffee, as well as special varieties of tea are used. Sugar (~55%), stevia extract (~24%), as well as honey, fructose, glucose-fructose syrup are used as sweeteners. The formation of the flavor profile of kombucha is achieved by using additional ingredients. A variety of fruits (lemon, orange, mango, apple, etc.), vegetables (cucumber, beetroot, etc.), berries (cranberries, lingonberries, chokeberry, raspberries, etc.) are used in the form of juices or purees; herbs and spices (mint, nutmeg, star anise, cloves, lavender, vanilla, etc.), as well as functional ingredients (vitamins, prebiotics, probiotics, chlorophyll) are applied as such additives. Conclusion. The analysis of the range of fermented drinks (kombucha) marketed in trading network was carried out. A list of main and auxiliary ingredients has been formed to assess the possibility of using these drinks to modify eating patterns.

Tea as a Source of Biologically Active Compounds in the Human Diet.

Due to the different levels of bioactive compounds in tea reported in the literature, the aim of this study was to determine whether commercially available leaf teas could be an important source of phenolics and selected minerals (copper, manganese, iron, zinc, magnesium, calcium, sodium, potassium) and if the differences in the content of these components between various types of tea are significant. It was found that both the amount of these compounds in tea and the antioxidant activity of tea infusions were largely determined by the origin of tea leaves as well as the processing method, which can modify the content of the studied components up to several hundred-fold. The group of green teas was the best source of phenolic compounds (110.73 mg/100 mL) and magnesium (1885 µg/100 mL) and was also characterised by the highest antioxidant activity (59.02%). This type of tea is a great contributor to the daily intake of the studied components. The average consumption of green tea infusions, assumed to be 3–4 cups (1 L) a day, provides the body with health-promoting polyphenol levels significantly exceeding the recommended daily dose. Moreover, drinking one litre of an unfermented tea infusion provides more than three times the recommended daily intake of manganese. Tea infusions can be a fairly adequate, but only a supplementary, source of potassium, zinc, magnesium, and copper in the diet. Moreover, it could be concluded that the antioxidant activity of all the analysed types of tea infusions results not only from the high content of phenolic compounds and manganese but is also related to the presence of magnesium and potassium.

Contamination of 15+1 European Union polycyclic aromatic hydrocarbons in various types of tea and their infusions purchased on Hangzhou city market in China

ABSTRACT The purpose of this research was to determine the occurrence of 15 + 1 European priority polycyclic aromatic hydrocarbons (EUPAHs) in various types of tea purchased on Hangzhou city market in China in order to control their safety. The results indicated that the incidence rate of EUPAHs compounds was 97.4%. The total EUPAHs levels ranged from 1.2 μg/kg to 155.6 μg/kg, with a median of 27.1 μg/kg and a mean of 42.3 μg/kg. Cyclopental[cd]pyrene was not only the most frequently detected EUPAH but also detected at the highest concentrations with a mean of 12.2 μg/kg. The 4-membered and 5-membered ring EUPAHs were detected in nearly all of the tea types and accounted for 83.4% to 100.0% of the total EUPAHs mass distribution. The transfer percentages of EUPAHs from the various tea leaves to tea infusions and effect of infusion time were investigated as well. A transfer rate between 5.9% and 24.2% was found for the EUPAHs and these levels were within the maximum safe consumption limits for drinking water according to European Union regulations (EU Council Directive 98/83/EC).

Darjeeling Tea의 블렌딩과 홍차 산업의 근대화

Darjeeling is producing a variety of flavored tea according to the production period due to the varieties and soil suitable for the natural environment and characteristics of India. Since the 19th century, blending techniques using various types of tea have been developed to produce and supply quality, cheap and uniform black tea, and as a result, we have found ways to meet the diverse needs of consumers by properly mixing various grades of raw materials produced in various regions. The industrialization of black tea and the technology and development of double-air blending mean that the mass supply of cheap and quality black tea has soon become possible. The following factors have contributed to the blending industry despite the low production of tea produced in India s Darjeeling region: First, Darjeeling s tea has a different taste and aroma depending on the variety and production time, so it can be blended in various ways. Second, Darjeeling s traditional manufacturing style influenced blending. Third, the mechanized system of Britain led to the modernization of the tea industry. This blending tea soon took over the black tea business in Britain and other European countries, and led to the revival of the modern black tea industry with the release of various black tea products from various companies.

Regardless of the Brewing Conditions, Various Types of Tea are a Source of Acetylcholinesterase Inhibitors.

Alzheimer’s disease (AD) is a progressive neurodegenerative disease characterized, among others, by abnormally low levels of the neurotransmitter acetylcholine in the brain. Acetylcholinesterase (AChE) plays a significant role in the process through hydrolysis of the acetylcholine neurotransmitter. Currently, the main method for treatment of AD at a symptomatic stage entails administration of AChE inhibitors to patients diagnosed with the disease. However, it is also possible to take certain steps to treat AD by delivering inhibitors with food. There is a growing body of evidence to suggest that tea (Camellia sinensis) shows numerous beneficial properties, including improving cognitive abilities. This is particularly important in the case of AD patients. The study assessed the impact of brewing conditions on the inhibition of AChE activity observed in tea extracts (black, white, or fruit). Our study revealed that neither temperature nor time of brewing influenced the respective infusions’ ability to inhibit the activity of AChE. Anticholinesterase activity was observed in most of the different types of tea that were analyzed, with the highest rate of inhibition (30.46%–48.54%) evidenced in the Biofix Tea Wild Strawberry brand. The results of our research show that tea may be used as a rich source of cholinesterase inhibitors which play a significant role in AD treatment.

Preclinical Pharmacological Activities of Epigallocatechin-3-gallate in Signaling Pathways: An Update on Cancer.

Epigallocatechin gallate (EGCG) is the main bioactive component of catechins predominantly present in various types of tea. EGCG is well known for a wide spectrum of biological activities as an anti-oxidative, anti-inflammatory, and anti-tumor agent. The effect of EGCG on cell death mechanisms via the induction of apoptosis, necrosis, and autophagy has been documented. Moreover, its anti-proliferative action has been demonstrated in many cancer cell lines. It was also involved in the modulation of cyclooxygenase-2, oxidative stress and inflammation of different cellular processes. EGCG has been reported as a promising agent target for plasma membrane proteins, such as epidermal growth factor receptor. In addition, it has been demonstrated a mechanism of action relying on the inhibition of ERK1/2, p38 MAPK, NF-κB, and vascular endothelial growth factor. Furthermore, EGCG and its derivatives were used in proteasome inhibition and they were involved in epigenetic mechanisms. In summary, EGCG is the most predominant and bioactive constituent of tea and may play a role in cancer prevention.

Modulation effect of tea consumption on gut microbiota.

Tea is one of the most popular beverages in the world and possesses a wide range of beneficial effects for human health. The modulation of tea on gut microbiota has gained much interest in recent years. The present study discussed the modulation effect of various types of tea on gut microbiota, which plays crucial roles in human health, as investigated by in vitro animal and human studies. The currently available findings from a total of 23 studies support the modulation effects of tea liquid, tea extract, and its major active components, including polyphenols, polysaccharides, and teasaponin, on gut microbiota. Overall, tea possesses prebiotic-like effect and can alleviate the gut microbiota dysbiosis induced by high-fat diet in gut microbiota, despite the detailed bacterial taxa may alter depending on the types of tea supplemented. Current evidence implies that the modulation effect on gut microbiota may be an important action mechanism underlying the beneficial effect of tea consumption in daily life and also the great potential of strategically chosen tea extract to develop functional foods.