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This study was conducted to examine the effect of freezing in the tea preparation using Camellia sinensis leaves in order to develop new technology for improving tea quality. Effects of single and combined treatments of freezing (F - 20 °C, 15 days), steaming (S 100 °C, 3 min), and hot-air drying (HD 50 °C, 12 h) on the physicochemical characteristics of tea (powder and hot-water leachate) prepared from treated Camellia sinensis leaves were investigated. The L * , b * , and C * values of the powder were the highest in SHD-treated leaves
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