Polyphenol Bioaccessibility and Sugar Reducing Capacity of Black, Green, and White Teas

Table 1

Polyphenol content (expressed as gallic acid equivalents (GAEs) per gram and per serving (3 g in 200 mL water)).

Tea	GAE; (mg/g Tea)	GAE; (mg/serving)
Jing Assam Breakfast^1	48.6	145.9
Organic Jade Sword^1	42.6	127.9
Organic Dragon Well^1	54.9	164.6
Jing Earl Grey^1	62.2	186.7
Jasmine Pearls^1	23.3	69.9
Flowering Osmanthus^1	10.3	75.2
Flowering Jasmine and Lily^1	13.8	96.3
Tieguanyin^1	28.5	85.5
Moroccan Mint^1	48.7	146.2
Jing Ceylon^1	58.7	176.0
Jing Darjeeling 2nd Flush^1	47.3	141.8
Jasmine Silver Needle^1	20.4	61.1
Yellow Gold Oolong^1	23.5	70.5
Jun Shan Silver Needle^1	38.6	115.7
Kagoshima Sencha^1	95.3^a	285.8
Taiwan Ali Shan Oolong^1	20.1	60.3
Clipper Black Tea^2	87.9	263.7
Clipper Green Tea^2	115.5^b	346.5
Clipper White Tea^2	102.8	308.4

1Whole teas, ²bagged teas.
^asignificantly (𝑃<0.05) greater than all other whole tea samples.
^bsignificantly (𝑃<0.05) greater than all other bagged tea samples.