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Composition Changes in Kamairi-cha Tea by Erika Tadevosjan is a document available to read on EtoBox.

This document analyzes changes in the composition of raw tea leaves from the Korean Yabukida plant during the production process of Kamairi-cha green tea. It finds that during high-temperature processing, raw leaves lost 97.3% water, 94% two chlorophylls, 14.3% seven catechins, and 2.75% caffeine. The final product contained 21.67 mg/g dry weight of the amino acid theanine. The results provide insight into how different processing steps impact beneficial tea ingredients.

Author

Erika Tadevosjan

Language

EN