I. INTERNATIONAL CONGRESS on MEDICINAL and AROMATIC PLANTS: “NATURAL and HEALTHY LIFE, Konya, Turkey, 9 - 12 May 2017, pp.1576
Tea belongs to the genus Camellia, family Theaceae, division Angiospermae in the plant
kingdom. There are types with bushy forms as well as the single-stem types in cultivated types of tea plant. This plant is everygreen and the most valuable and most consumed drink after the water in all over the world. Tea produced from cultivated forms of the species Camellia sinensis (L) O. Kuntze can be obtained from the terminal bud and fresh leaves under this terminal bud forming at the tip of the young shoots on the cultivated plant. The black tea most consumed between processed tea products is obtained by withering, curling, oxidation, drying, classification and packaging processes of these
fresh and non-fibber leaves. Four tea types can be obtained from plant: green tea, white tea, oolong tea and black tea. These tea yypes have medicinal and therapeutic effects in terms of their chemical compositions. The widely produced and traded tea types contain protein, carbohydrates, oils, polysaccharides, vitamins and minerals, caffeine, quercetin, kaempferol, flavonoids (catechin, epicatechin, epicatechin gallate, epigallocatechin, epigallocatechin gallate), gallic acid, chlorogenic acid, tanen and and amino acid (total of 19 including theanine) in their structures. It has protective effects against coronary heart diseases, stroke, cardiovascular diseases, cancer, obesity, hypertension, arthritis, viral and inflammatory diseases and effects regulating to bone density due to its high antioxidant properties and chemical content. In this review, the bioactive substances in various tea types obtained from tea plants which is medically important and the importance of complementary medicine of these substances are discussed in detail.