Constituents of various Chinese teas (Pu-erh, Liu-bao, Bai and Oolong) and Japanese fermented teas were analyzed with HPLC and HPLC-QTOFMS. Catechins and teadenols were identified in analyzed Pu-erh and Liu-bao tea products. Teadenols were not detected in Bai-tea products, but in Oolong tea products with low amount. Concentration of teadenols in Chinese fermented tea products (Pu-erh and Liu-bao teas) was lower than those in Japanese tea products, which were selectively fermented with Aspergillus sp. This research is the first example of the identification of teadenols from Chinese Pu-erh and Liu-bao tea products.
