The scientific journal Antioxidants published the results of the study of the antioxidant activity of 30 infusions of green, black, oolong, white, yellow and dark tea. The results were obtained from its consumption by the people studied. The professionals who coordinated the study belong to both the Guangdong Provincial Key Laboratory of Food, Nutrition and Health and the Department of Food Science & Technology, School of Agriculture and Biology, in Guangzhou and Shanghai (China), respectively.
Overall, the green tea varieties, including Longjing, showed the strongest antioxidant activity among the 30 teas. In addition, phenolic compounds in tea infusions were identified and quantified. The most frequently detected catechins, especially in green tea infusions, were the main contributors to antioxidant activities.
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Source: Zhao C-N, Tang G-Y, Cao S-Y, Xu X-Y, Gan R-Y, Liu Q, Mao Q-Q, Shang A, Li H-B. Phenolic Profiles and Antioxidant Activities of 30 Tea Infusions from Green, Black, Oolong, White, Yellow and Dark Teas. Antioxidants. 2019; 8(7):215. https://doi.org/10.3390/antiox8070215
