To what extent do the steeping temperature (50℃, 60℃, 70℃, 80℃, 90℃) and
tea processing category (black, white, green) affect the Total Phenolic Content
(mg g-1) of the tea (Camellia sinensis var. sinensis) beverage obtained at standardised
conditions (1.00 g leaves/100 cm3 water, 5 min brewing time), determined by the
Folin-Ciocalteu assay?