The present research was established to study the effect of green tea and Pu-erh tea (PT) additives on the mechanical and hydration properties of yogurt gels using a combination of nuclear magnetic resonance, rheological, and textural studies. Tea infusions (0-15 mL/100 mL) were added to batch milk before fermentation with yogurt culture. Obtained dairy products were analyzed for the water mobility and organization, viscosity, and texture profile. Results of the rheological and nuclear magnetic resonance studies suggested that stabilization of the yogurt gel structure was achieved upon supplementation with tea infusions. Generally, green tea fortification produced yogurts with more consolidated gel structure, tighter interacting water, and less susceptibility to shearing and temperature changes than PT treatments. In contrast, PT yogurts were more viscous and characterized by 8 to 17% lower hardness values. This knowledge can be useful for developing novel dairy products with desired structure and consistency.