Green Tea and Black Tea: Manufacturing and Consumption, X. Wan, D. Li, and Z. Zhang Pu-erh Tea: Its Manufacturing and Health Benefits, H.-Y. Chen, S.-Y. Lin-Shiau, and J.-K. Lin White Tea: Its Manufacture, Chemistry, and Health Effects, H.-Y. Jiang Biological Functions and Manufacturing of GABA Tea, A. Shau-Mei Ou, Y.-S. Tsai, and H.-F Wang Production of Theaflavins, Theasinensins, and Related Polyphenols during Tea Fermentation, T. Tanaka, Y. Matsuo, and I. Kouno Analytical Methods for Bioactive Compounds in Teas, C.-C. Wong, K.-W. Cheng, J. Chao, X. Peng, Z. Zheng, J. Wu, F. Chen, and M. Wang Bioavailability and Metabolism of Tea Catechins in Human Subjects, T. Sun, C.-T. Ho, and F. Shahidi Antioxidant Properties and Mechanisms of Tea Polyphenols, X. Wan, D. Li, and Z. Zhang Mechanisms of Cancer Chemoprevention by Tea and Tea Polyphenols, J.-K. Lin 10 Effect of Tea and Tea Constituents on Inflammation, D. Ramji, M.-T. Huang, F. Shahidi, and C.-T. Ho Inhibition of Breast Cancer Cell Proliferation by Theaflavins and Epigallocatechin 3-gallate through Suppressing Proteasomal Activities, J.-K. Lin, Y.-W. Chen, and S.-Y. Lin-Shiau Suppression of Prostate Carcinogenesis by Tea Polyphenols through Inhibiting Microsomal Aromatase and 5alpha-Reductase, J.-K. Lin Green Tea-Induced Thermogenesis Controlling Body Weight, J. Shi, S. J. Xue, and Y. Kakuda Fermented Tea Is More Effective Than Unfermented Tea in Suppressing Lipogenesis and Obesity, J.-K. Lin and S.-Y. Lin-Shiau Trapping of Methylglyoxal by Tea Polyphenols, D. Tan, C.-Y. Lo, X. Shao, Y. Wang, S. Sang, F. Shahidi, and C.-T. Ho Chemistry and Biological Properties of Theanine, X. Wan, Z. Zhang, and D. Li Flavor Stability of Tea Drinks, H. Masuda Index