Purpose: In this study, the physicochemical properties and antioxidant activities of 23 types of tea were analyzed. Through this study, we tried to provide the basic data for tea research.Methods: Leaf tea extracts were prepared using hot water at 70℃, and their physicochemical properties, such as color intensity and pH, were analyzed. The total flavonoid content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging ability, and α-glucosidase inhibitory activity were measured as antioxidant activity.Results: The color of most leaf tea extracts was brown, with black tea having the deepest color. Black tea had the highest total flavonoid content at 593 mg QE/g. Eoseongcho tea had the highest DPPH scavenging ability at 97.56%. The α-glucosidase inhibitory activities of black tea and Chinese bush-clover tea were strong, while those of mistletoe, plantain, and rosemary leaf teas were exceptionally low.Conclusion: Black tea which has excellent total flavonoid content, DPPH scavenging ability, and α-glucosidase inhibitory activity, is expected to be most effective functional tea when consumed after meals among the multi consumption commercial leaf teas market.

Purpose: We evaluated the physicochemical characteristics and antioxidant activity of 21 types of fruit tea extract that are consumed in Korea. The data were analyzed and curated for the development of processed products using tea in the future.Methods: After extraction using hot water at 70℃, we analyzed the physicochemical properties including color and pH, as well as the antioxidant activity (total flavonoid content, DPPH scavenging activity, and α-glucosidase inhibitory activity).Results: Calamansi tea exhibited the lowest brightness with a beet-red appearance, and a yellowness that was significantly higher in jujube and radish. The pH ranged from 3.04 to 7.18 and most samples were in an acidic state. Of these, the pH of schizandra fruit tea was the lowest at 3.04±0.01. The total flavonoid content was the highest in calamansi at 217.87±1.45 QE/g, whereas that of cacao nibs was the lowest at 29.04±0.70 QE/g. The α-glucosidase inhibitory activity of Chinese quince was the highest at 59.96%±0.22%.Conclusion: We obtained basic data for several fruit tea extracts by analyzing the physicochemical properties and antioxidant activities. We anticipate that these results will represent useful data for blending fruits for tea product development.