Table 1.

Comparison of tea leaves processing and chemical composition among green tea, black tea, and Yerba Mate tea [57].

	Green Tea	Black Tea	Yerba Mate Tea
Processing of tea leaves	Steamed or pan-fried; not oxidized.	Withered and fermented and not blanched before drying; oxidized.	Flash heated over an open flame; semioxidized.
Types of polyphenols	Caffeic acid, caffeine, catechin, coumaric acid, EGCG, EC, EGC, ECG, gallic acid, gallocatechin gallate, kaempferol, myricetin, quercetin, quinic acid, rutin.	Caffeine, catechin, catechin gallate, ECG, gallic acid, gallocatechin gallate, kaempferol, myricetin, procyanidin, quercetin, rutin, theaflavin, theobromine.	Caffeic acid, caffeine, caffeoyl derivatives, caffeoylshikimic acid, chlorogenic acid, feruloylquinic acid, kaempferol, quercetin, quinic acid, rutin, theobromine.