Tea Antioxidants As Affected by Environmental Factors

  • Lovedeep KaurEmail author
  • Natthawuddhi Donlao


The polyphenolic compounds present in tea have been reported to vary considerably with the source of tea, the production location, the season of tea production and tea processing, ultimately affecting the antioxidant properties of tea. The studies done so far have indicated that both season and location need to be considered in order to produce teas with higher polyphenol contents and improved antioxidant quality. These factors are discussed in detail in this chapter.


Camellia sinensis Tea Polyphenol Catechin Altitude Season Antioxidant 



Permission from Elsevier to reproduce parts of the chapter by Kaur et al. (2014) is gratefully acknowledged. The authors would also like to thank Shiromani Jayasekera and Distinguished Professor Paul Moughan from the Riddet Institute for their valuable contributions.


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Copyright information

© Springer Nature Singapore Pte Ltd. 2018

Authors and Affiliations

  1. 1.Riddet Institute and Massey Institute of Food Science and TechnologyMassey UniversityPalmerston NorthNew Zealand
  2. 2.Graduate School of HorticultureChiba UniversityMatsudoJapan
  3. 3.School of Agro-IndustryMae Fah Luang UniversityChiang RaiThailand

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