Special Issue on Tea Research

Tea is an aromatic beverage commonly prepared by pouring hot or boiling water over cured leaves of the Camellia sinensis, an evergreen shrub native to Asia. The astringency in tea can be attributed to the presence of polyphenols. These are the most abundant compounds in tea leaves, making up 30-40% of their composition. Tea also contains small amounts of theobromine and theophylline, which are stimulants, and xanthines similar to caffeine.

In this special issue, we intend to invite front-line researchers and authors to submit original researches and review articles on exploring tea research. Potential topics include, but are not limited to:

• Cultivation and harvesting
• Chemical composition
• Processing and classification
• Preparation
• Tea culture
• Economics
• Packaging and storage

Authors should read over the journal’s Authors’ Guidelines carefully before submission. Prospective authors should submit an electronic copy of their complete manuscript through the journal at Paper Submission System.

Please kindly specify the “Special Issue” under your manuscript title. The research field “Special Issue – Tea Research” should be selected during your submission.

Special Issue timetable:

Guest Editor:

For further questions or inquiries

Please contact Editorial Assistant at

ajps@scirp.org