Effect of Extraction Methodology on the Phytochemical Composition for Camelia sinensis “Powdered Tea Extracts” from Different Provenances

(1) Background: beverages based on extracts from Camellia sinensis are popular worldwide. Due to an increasing number of processed teas the market, there is a need develop unified classification standards chemical analysis. Meanwhile, phytochemical characterizations mainly performed tea samples China (~80%). Hence, data other provenances recommended. (2) Methods: in present investigation, we characterized lyophilised obtained by infusion, maceration and methanolic extraction derived China, Japan, Sri Lanka Portugal phytochemistry (catechins, oxyaromatic acids, flavonols, alkaloids theanine). The real benefits drinking were analysed bioavailability determined phytochemicals. (3) Results: infusions revealed highest total phenolic contents (TPC) amounts, while yielded lowest. correlation matrix indicated that levels compounds similar samples, extractions made significantly different. differences could be partially explained different amounts (-)-epigallocatechin gallate (EGCG), (-)-epicatechin (ECG) gallic acids (GA). catechin percentages lower macerations, especially quantity EGCG decreases 4- 5-fold after this process. (4) Conclusions: results highlight importance processing methodology obtain “instant tea”; composition with same not affected provenance tea. However, attention should drawn specificities Japanese (the work was Sencha quality). In contrast, affects composition, concerning content polyphenols. As such, our indicate instant sensible, but for standard methodology, namely temperature time contact leaves solvent.