Abstract
The effects of the manufacturing process on the high functionality and functional component contents of bayberry leaf tea were investigated. The following results were obtained : (1) Steaming for more than 1 min before freeze-drying resulted in a high T-AsAcontent. (2) Freeze-drying or machine drying without steaming was effective in maintaining a high soluble polyphenol content and a high radical scavenging activity of bayberry leaf tea. (3) Freeze-drying, machine drying or shade drying after steaming for 1 min was suitable for preserving myricitrinin bayberry leaf tea during manufacture. (4) Antioxidativecomponents of the bayberry leaf tea included soluble polyphenolsexcept myricitrin. (5) The radical scavenging activity of bayberry leaf tea was higher than those of the other nine types of health tea tested.
