**1. Introduction**

Antioxidant properties in tea, exhibit diuretic, anticarcinogenic, and immunity-support, which suppresses the existence and replication of microbes, and prevent inflammation [1], the properties are instrumental in the inhibition and cure of various disorders, including lymphoproliferative conditions, coronary arterial and cerebrovascular maladies, malignancies, hyperglycemia, elevated vital signals, and other nutrition deficiency ailments. The qualification of tea as a healthful drink is premised by nutritionists on its possession of magnificent properties. Tea is utilized by over 3 billion people in more than 160 countries across the globe and is the secondmost consumed drink, water being the leading. There is a mass global production of

up to three billion kilograms of tea annually, extracted from the leaves, tea buds, or delicate tea stems of the plants of the genus Camellia [1–9].

Research confirms tea (L.) Kuntze is the most widely used plant tea species, with the most important consumers being the Europeans, particularly the British (close to 540 milliliters per day), and a world average of 120 milliliters of tea per day, per person. Consumers have attributed the utilization of tea as a daily libation and folk medicine in China and several Asian states since early times to its subsumption of profuse polyphenols that exert an opposing effect on oxidative tendencies of oxidant elements by synchronizing the signaling pathway of Nrf2, and also vitalizing NF-kB and MAPK pathways [2, 10].

Tea is out there in various forms, each of these tea types has different levels of antioxidants, and analysts have classified them based on the processing methods and fermentation method and skill, geographical, and climatic conditions. The chemical composition of tea changes significantly during the fermentation process, resulting in the production of theaflavins, which add to the usefulness of tea [5, 9, 11]. Consistent with the available literature, the Chinese were the first human beings to consume tea as juice or medicine around 2737 BC. Though the first producers of tea were only China, India, and Kenya, consumption has now spread widely and people from many countries on all continents of the world now cultivate and tea enjoy [5].
