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Total antioxidant capacities of green tea, oolong tea and black tea processed from the leaves of four selected tea cultivars i.e. TRI 2025, TRI 777, CY 9 and DT 1 were measured by DPPH assay. Colorimetric Folin-Ciocalteu method was used to determine total phenolics. Catechins and caffeine were identified by HPLC. Significantly higher total phenolic contents and catechins were found in green tea produced from all selected cultivars. Green tea and oolong tea had significantly higher total antioxidant capacities than black tea in all selected cultivars except TRI 777 with highest total antioxidant capacity in green tea. In black tea and oolong tea, cultivar TRI 777 showed significant lowest antioxidant capacity when compared to other selected cultivars. The total antioxidant capacity values were positively correlated with the total phenolics (R2 = 0.78), ECG% (R2 = 0.86), EGC% (R2 = 0.71) and EGCG% (R2 = 0.79). Our results indicate that green tea contains higher amounts of total phenolics, catechins (ECG, EGC, and EGCG) and total antioxidant capacities than oolong and black tea produced from all selected cultivars. Phenolics constituents in made tea are the major contributors to the total antioxidant capacity and made tea with high catechins are good sources of dietary antioxidants.
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