Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 5 1 2017 1 21 Biological Evaluation and Application of Fermented Miang (Camellia sinensis Var. assamica (J.W.Mast.) Kitam.) for Tea Production 48 53 EN Panee Sirisa-Ard Faculty of pharmacy, Chiang Mai University, Chiang Mai Province, Thailand Nichakan Peerakam Supadarat Sutheeponhwiroj Tomoko Shimamura Suwalee Kiatkarun JFNR2017518 10.12691/jfnr-5-1-8 2016 10 10 2016 11 29 2017 1 19 Fermented Miang is a traditional masticatory snack of the northern people of Thailand. The aim of this study is to collect data concerning the length of fermentation and maturity of leaves (A01, A02, B01, B02, C) to determine total phenolic content and antioxidant activity. A01 and B02 were selected for drying (A01D and B02D) since it was higher in total phenolic content and antioxidant activity. The results showed that dried young fermented Miang (B02D) possessed higher GAE and TEAC values than A01D. It was developed as a tea product. Then Miang tea product was screened for pharmacological activities. It was found that dried Miang tea product showed a high level of antioxidant activity with TEAC = 216.0 mg/mg DW tea and showed the ability to scavenge O2- activity at IC50= 0.038 mg/ml. Furthermore, it showed the capability to inhibit tyrosinase and hyaluronidase including anti-glycation activity.