SPECIAL EDITORIAL

Abstract

Tea, made from dried leaves of the plant Camellia sinensis, is a popular beverage consumed globally. It has been consumed for more than 5000 years across the globe. There is a long history of association of tea and health. A strong epidemiological link has been observed between tea consumption and lower risk of heart disease, cancer, obesity and so on. Though in most of the cases, the cause and effect relationship has not been demonstrated but significant work has been done to understand the possible mode of action in vitro.