PURPLE TEA: A SYSTEMATIC REVIEW

Camellia sinensis has been used since several decades owing to its numerous health benefits. The purpose of this study is to investigate the developments in new varieties of Camellia sinensis. This new variety of tea possesses striking, purple-colored leaves, and hence, it is more commonly referred to as purple tea. This study analyzes the detailed mechanism of color change. An over-expression of genes in C. sinensis leads to an increase in the proportion of its anthocyanin content which is responsible for its color change. The genes accountable are CsAN1 (R2R3-MYB transcription factor), CsGL3 and CsEGL3 (bHLH transcription factor) and CsTTG1 (WD repeat protein). This feature stimulated us to review purple tea. The review article discusses its history, taxonomy, geography, process of cultivation and collection with the appropriate harvesting seasons, macroscopic and microscopic characteristics, and its extraction processes. The constituents obtained from Camellia sinensis and the chemical structures of its phytoconstituents were also discussed. The therapeutic properties like anti-diabetic, anti-allergic, anti-pyretic, anti-inflammatory, anti-oxidant anti-aging and anti-parasitic associated with C. sinensis are also described. C. sinensis can also be used for the treatment of osteoarthritis, obesity and cardiovascular diseases (atherosclerosis, hypertension). Furthermore, it provides protection to gastro-intestinal tract from excess secretion of gastric acid and bones from abnormal hormonal levels. It also possesses other properties for treatment of chronic diseases like Cancer and Alzheimer’s.