Virtual Booth

Tea and coffee are inescapable parts of life and the leading and most widely consumed beverages worldwide because of their taste and stimulating properties. The processing method of the beans and leaves plays a significant role in determining the quality of these beverages. Tea leaves and coffee beans undergo distinct processing methods, influencing their chemical characteristics, such as caffeine levels, polyphenol content, antioxidants, and acidity. As a result, various techniques are used to cater to specific preferences and requirements. Recognizing these differences can offer valuable insights into their nutritional benefits, potential uses in the food and pharmaceutical industries, and consumer preferences. Although tea and coffee are widely consumed, a comprehensive comparison of their chemical properties is lacking. Understanding the nuances in their chemical composition is crucial for optimizing processing methods, assessing health implications, and exploring potential applications in the food and pharmaceutical industries. This study will analyze levels of antioxidants and caffeine in tea leaves and coffee beans to provide profound observations into their chemical profiles. The findings will contribute to a better understanding of their respective health benefits, inform consumer choices, and potentially lead to the development of novel products utilizing these popular beverages.