“…Also, Nor Qhairul Izzreen and Mohd Fadzelly (2013) reported higher phenolic content in young tea shoots (80.27 mg/g) in comparison to mature leaves (56.63 mg/g). This decrease in phenolics with maturity of plant part might be due to the morphological changes that occur in leaf with age (Farhoosh et al 2007). The solvent extracts of different tea plant parts [apical bud, 1st leaf, 2nd leaf, 3rd leaf, 4th leaf, 5th leaf, stem, mature leaves, flowers, fruits, roots (R A , R B , R C )] were evaluated for individual catechins, caffeine and theanine content using published RP-HPLC-DAD (Rana et al 2015).…”