<div>Background: Worldwide tea consumption as beverage ranks next to water. The high consumption of tea is attributed to richness in flavor, aroma, antioxidant properties and health benefits. Tea has complex chemical composition having catechins, flavonoids, alkaloids, carotenoids, chlorophyll, amino acids, polysaccharides, lipids, vitamins, minerals and more than 600 different volatile compounds.&nbsp; 
 
Methods: The present study focuses on determining the physicochemical parameters, phyto-chemical assay and microbiological qualities of commercially packaged green and black tea samples within West Bengal following standard methods.&nbsp; 
 
Result: The values of proximate parameters like moisture, ash, acid insoluble ash and water extractive have complied with standard specifications. High pressure liquid chromatography (HPLC) analysis quantified significantly higher polyphenol content of green tea in compare to black tea samples respectively with 65.12 ppm and 18.58 ppm with gallic acid equivalence and green tea epigallocatechin gallate (EGCG) content was found 449.28 ppm with respect to pure EGCG standard. In vitro antioxidant activity of green tea and black tea extracts as reported by IC50 value were found to be 192.97-301.08 &mu;g/ ml and 342.54-481.91&mu;g/ ml respectively.</div>

Assessment of Proximate Composition and Antioxidant Potential of Different Commercially Packaged Tea Samples in West Bengal

The world&rsquo;s oldest and most widely consumed non-alcoholic caffeine-containing beverage is tea, a traditional Chinese brew manufactured from the dried leaves of the Camellia sinensis plant. Based on the oxidation process, there are three primary types of tea made from the Camellia sinensis plant: green tea, oolong tea and black tea. Monomeric and oligomeric catechins can be present in oolong tea. Oolong tea contains the highest concentrations of (-)-epigallocatechin (EGC) among white, green, black and Puer teas while green tea contains the highest concentrations of total catechins, (-)-epicatechin gallate (ECG) and (-)-epigallocatechin gallate (EGCG). Various studies show that Oolong tea and other types of tea process assorted pharmacological properties to promote general health. Different in-vivo and in-vitro research explained that bioactive compounds of tea found to be anticariogenic, anti-microbial, anti-inflammatory, cardiovascular disease, cancer, obesity, anti-oxidant etc. can be used as an effective preventive agent for common diseases. Oolong tea has unique polyphenol which is considered as source of healing and effective health-protecting substance. Oolong tea is effective in the control of body weight and fat oxidation of men. The present review will focus on major beneficial effects of Oolong tea, focusing on polyphenol, free radical scavenging, (-) -epigallocatechin etc.

Assessment of Proximate Composition and Antioxidant Potential of Different Commercially Packaged Tea Samples in West Bengal

Oolong Tea: Biochemical Properties and Health Benefits: A Review