Kahraman, OzanUzlaşır, TürkanGüçlü, GamzeSelli, SerkanKelebek, Haşim2025-01-062025-01-062024978-044314158-4978-044314159-110.1016/B978-0-443-14158-4.00033-62-s2.0-85209012407https://doi.org/10.1016/B978-0-443-14158-4.00033-6https://hdl.handle.net/20.500.14669/1468Tea composition is significantly affected by different infusion times and temperatures during preparation. Tea's antioxidant capacity, phenolics, antibacterial activity, mineral content, aroma, and sensory properties change significantly depending on these conditions. The amount of compounds dissolved in tea can be influenced by brewing time and temperature, which can increase antioxidant and antibacterial capacity. Longer infusion times and higher temperatures extract more antioxidants and antibacterial compounds from the tea but can also alter the sensory properties of the tea. Short infusion times and low temperatures produce a delicate aroma and taste, while longer and higher temperatures yield a more intense aroma and flavor profile. Understanding how brewing time and temperature affect tea's antioxidant capacity, phenolic compounds, antibacterial activity, mineral content, aromas, and sensory properties can assist tea consumers in creating teas with the desired flavor and aroma characteristics. This chapter evaluates the effects of infusion times and temperature on tea composition. © 2025 Elsevier Inc. All rights are reserved including those for text and data mining AI training and similar technologies.eninfo:eu-repo/semantics/closedAccessAntimicrobial activityAntioxidant capacityAromaMineral contentPhenolic compoundsSensory analysisBook Chapter172161