I. INTERNATIONAL CONGRESSON MEDICINAL AND AROM ATIC PL ANTS”NATUR AL AND HEALTHY LiFE”, Konya, Turkey, 9 - 12 May 2017, pp.1578
It is possible to say that tea is the most consumed drink on the World after water. Specially şf Turkish tea is mentioned it has to be considered that tea takes it place at breakfast as well as in 5 o clock service and also after meal as a n i rrepşlceable p art o f our c ulture. Tea i s nowadays g rouped a cccordşing t o i ts f ermentation l evel a s g reen a nd white (not fermented), partially poisoning (fermented) and oolong tea in three groups. The surplus or rarity of phemolic compounds in tea shows variation depending besides genotype/environment on cultivation package and on
the process technology up to the last stage where tea is packaged. With the increase in number of processes in tea
processing an increase in a and thearubigins and an decrease in the catechin group is given. The importance of unprocessed white tea is rising because of its high catechin content compared with other teas. Poliphenols, specially catechin derivatives are strong antioxidant agents anda have explicit characteristics like oxidative stress inhibition and
clenaing free radicals. İt is well known that oxidatiev damages are the reasons of diseases arising with develepment of industry in the last years and it is also known that these damages are causing cardiovascular diseases, diabetes, neural crest damage and cancer in humans. Therefore, these antioxidants present in white tea are preventing the initiation or development o these diseases where endogenous defences are insufficient against reactive species.
Keywords: White tea, health, medicine