The tea from Camellia sinensis is one of the most consumed beverages in the world, recognized for its flavor, low cost, and especially for its therapeutic properties, such as antioxidant and anti-inflammatory effects. The classification of teas (green, black, oolong, white) depends on the processing of the leaves, which affects the chemical composition and sensory characteristics. The presence of flavonoids, caffeine, amino acids, vitamins, minerals, and aromatic compounds contributes to both the nutritional value and health benefits. In this context, the present study aims to evaluate the volatile and non-volatile bioactive components, as well as micronutrients, in 15 Brazilian samples of Camellia sinensis, covering three main varieties: green tea, oolong tea, and black tea. The analyses of centesimal composition and mineral content followed the IAL methodology (2008), while the evaluation of volatile and fixed compounds was performed using GC-MS (Lin et al., 2013) and HPLC-UV (Del Rio et al., 2024). The moisture content varied from 4.35 to 9.95 g/100g, with proteins ranging from 9.13 to 19.24 g/100g, lipids from 0.19 to 1.61 g/100g, and predominant carbohydrates (70.53 to 83.98 g/100g). The pH of the samples ranged from 6.16 to 7.15, influencing sensory perception and the bioavailability of bioactive compounds. Minerals such as sodium, potassium, magnesium, and calcium were found in significant quantities, contributing to cardiovascular and bone health. HPLC analysis revealed the presence of caffeine and catechins in all samples. GC-MS identified 298 aromatic compounds, including linalool, benzaldehyde, and limonene, known for their antioxidant and anti-inflammatory properties. The green tea from the Amaya site and the white tea from the Shimada site stood out for their nutritional and bioactive profiles. These results suggest that processing methods play a fundamental role in the final quality of tea, offering a range of options with potential health benefits.