Tea, the most widely consumed beverage in the world after water, has been a significant cultural mark throughout human history. Apart from its role as a beverage, teas have been consumed for health-beneficial effects to mediate various ailments. Reported studies have discovered a variety of molecules in teas, which contribute to the overall biological effects of teas. Regular tea consumption has been linked to health-promoting effects including antioxidant, anti-diabetic, anti-obesity, anti-inflammatory, anti-cancer, and neuroprotection. In addition, novel technologies have been developed to improve the quality of teas. New practices including sustainable cultivation and environmentally friendly processing impose significant impacts on the tea industry. These aspects are collectively changing the landscape of the global tea industry and consumer awareness.

We aim to provide a platform for researchers in both the academic and industry sectors to showcase their research progress on teas in this Research Topic. The findings in this Research Topic will expand our knowledge of tea in various aspects, including phytochemical constituents (such as small molecules, polysaccharides, and peptides), biological effects from in vitro and in vivo assays, as well as human clinical studies, advanced technologies in manufacturing, processing, and quality control, and development of novel tea-based beverages. We also encourage submissions focusing on other critical social issues, such as sustainability, diversity, and equality, in tea research to this Research Topic.

In this Research Topic, submitted manuscripts should be new and not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). Publication types in this Research Topic include research articles, brief communications, methodology, comprehensive review, perspectives for research, and commentary. Research fitting in (but not limited to) the following areas is in the scope of this Research Topic:

1) Isolation, purification, and identification of molecules in tea.
2) Biological effects of tea compounds.
3) Nutritional values of tea beverages.
4) Tea sensory evaluation and quality assessment.
5) Prebiotic effects of tea.
6) Technologies in tea processing and storage.
7) Sustainability in tea industry.

Topic Editor Dr. Youngmok Kim is employed by Finlays Extracts & Ingredients USA Inc. All other Topic Editors declare no competing interests with regards to the Research Topic subject.

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Frontiers in Nutrition

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