Litter to liquor: An overview of bamboo tea, a cup full of natural antioxidants

Abstract

Herbal tea has a long history in India and is made from various plant parts, including leaves and flowers. India has a rich variety of bamboo species. Bamboo leaves are used in some parts of the world, especially Asia, to make a mild and aromatic tea with potential health benefits. This review evaluates existing research on bamboo leaf tea, including the different bamboo species used, their chemical makeup and their antioxidant properties. The analysis of five studies covering nineteen bamboo species revealed that brewing methods impact the tea's chemical composition. All studies found phenols and flavonoids, suggesting health benefits. Strong antioxidant activity was confirmed through DPPH and FRAP assays, and this activity is further boosted by fermentation, as with kombucha, which increases the availability of beneficial compounds and adds helpful microbial byproducts. Bamboo leaf tea, being a sustainable and underutilized resource, offers potential for addressing some global health and environmental issues. This review summarizes the scientific evidence supporting the health benefits of bamboo leaf tea and discusses its potential in the development of new functional foods and drinks.