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Tea is prepared from the young leaves, buds, stalks of the plant Camellia sinensis. The cultivation process of tea plants and the habit of tea drinking were initiated in China from ancient times. Now, the consumption of tea is very popular throughout the world and it is an integral part of our social culture. Tea contains polyphenolic compounds (catechins and epicatechins), theaflavins, flavonol glycosides, L-theanine, caffeine, theobromine, and volatile organic substances. These bioactive components are responsible for the astringency,
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