The aim of this study was to investigated various solvent extracts of pickled tea leave and
fresh tea leave from fermentation of pickled tea leave by local wisdom in Par-Miagng area on Phrae,
Nan, Lamphang and Chiang Mai Province to display potent antioxidant activity, total phenolic
contents and antibacterial properties in order to find possible sources for bioactive substances in
pharmaceutical application. Samples of fresh tea leave and pickled tea leave fermented which
yellow-greenish color, strong fermented odor and acidity in fermented period of 6 months were
collected and extracted with 95 % ethanol. Eight types of crude extract including ethanol crude
extract of pickled tea leave and ethanol crude extract of fresh tea leave were investigated to
antibacterial activity. Antibacterial of all crude extracts were inhibited the growth of bacteria
including Bacillus cereus, Escherichia coli, Pseudomonas aeruginosa, Propionibacterium acnes,
Staphylococcus aureus and S. epidermidis. The highest inhibition effect of ethanol crude extract of
pickled tea leave were P. acnes with the inhibition zone of 19.5 mm and the strongest inhibition
effect of ethanolic crude extract of fresh tea leave were P. acnes with the inhibition zone of 18.9
mm, followed by S. epidermidis, B. cereus, S. aureus and E. coli with the inhibition zone of 19.4,
18.9, 18.6 and 18.4 mm, respectively.The results from the study of TPC (Total phenolic content)
and antioxidant in green tea products shows that Assam green tea has an average phenolic content
of 17.54 mg GAE/g sample making it the sample with the highest average phenolic content. The
antioxidant test, Assam green tea has the highest average of 14.03 micromol and isolation of
chemical constituents of the dried leaves of Camellia sinensis var. assamica were (-) epicatechin.
Their structures were elucidated on the basis of UV, IR and NMR spectroscopic data.