Set-style yogurts enriched with green tea or Pu-erh tea infusions in three concentrations, that is, 5%, 10% and 15% (v/v), and the nonsupplemented yogurts were produced. The obtained cultured milk treatments were subjected to the analyses of acidity, viscoelastic properties, back extrusion parameters, susceptibility to syneresis and instrumental colour analysis. As revealed by the performed HPLC and spectrophotometric studies, the two types of tea differed greatly in their polyphenolic composition which was further reflected in the physicochemical properties of yogurt gels. Results indicate that yogurts varied as regards textural properties depending on the type of tea applied as well as tea concentration. Green tea incorporation, which contained significantly higher amounts of catechins, produced yogurts with increased titratable acidity, better mechanical properties and less susceptible to syneresis, while yogurt gels with Pu-erh tea were firmer, less elastic and with visible syneresis at higher (10%, 15%) tea concentrations.