Tea is an economically important plantation crop of many countries of the globe in terms of foreign exchange earnings, employment and revenue generation (1, 2). Since its leaves are rich in polysaccharides, essential oils, vitamins, minerals, purines, flavonoids and alkaloids like caffeine and polyphenols like catechins, it is not surprising that tea is also a popular caffeine containing beverage with anticancer, anti-ageing and medicinal properties (3). Tea leaves are processed in 3 different manners and each yield a distinct beverage that have antibacterial and free radical capturing (anti-oxidizing) activities (4). While the flavonoids have antioxidant, anti-inflammatory, anti-allergic, antibacterial and antiviral effects with an ability to strengthen veins and decrease permeability, the tannins or catechins are detoxifying agents. Tea is also considered to be a potent therapeutic plant drink with antiseptic and antioxidant properties (4, 5). Moreover, the high contents of vitamin C in the Black, Green or Oolong tea makes it equivalent to 3 glasses of orange juice or 2 capsules (200 mg) of vitamin C when consumed as 1 or 2 cups/day.