TEA CHEMISTRY

The chemistry of tea as a beverage is reviewed in depth, covering both historical and current chemical perspectives. Special attention is gi ven to the polyphenols in tea, although the general composition and pr operties are also treated. Current trends in tea science, particularly in the area of polyphenol complexation and antioxidant properties, ar e also covered. The need for a chemically based understanding, rather than one hypothesized from generalized and indirect observation, is st ressed.