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[10] [11] Tea has one of the highest contents of flavonoids among common food and beverage products. [7] Catechins are the largest type of flavonoids in growing tea leaves. [6] According to a report released by USDA, in a 200-ml cup of tea, the mean total content of flavonoids is 266.68 mg for green tea, and 233.12 mg for black tea. [7]
The tea leaves are packaged loosely in a canister, paper bag, ... ISO 3103, a standardized method for brewing tea; List of tea companies; Phenolic content in tea;
Theaflavin (TF) and its derivatives, known collectively as theaflavins, are antioxidant polyphenols that are formed from the condensation of flavan-3-ols in tea leaves during the enzymatic oxidation (sometimes erroneously referred to as fermentation) of black tea.
Thearubigins from black tea extracts have been studied by degradation in 1996. [7] Quantification methods were based on Porter's assay in 1995 [8] and separation made on C18 sorbent cartridges in 1992. [9] Some new structures like theacitrin have been proposed in 1997 [10] or in 2003 (theasinensins A and B). [11]
The phenolic unit can be found dimerized or further polymerized, creating a new class of polyphenol. For example, ellagic acid is a dimer of gallic acid and forms the class of ellagitannins, or a catechin and a gallocatechin can combine to form the red compound theaflavin, a process that also results in the large class of brown thearubigins in tea.
A Flowering tea, green tea with jasmine flowers.. Teas blended with other additives were developed in ancient China. As far back as the Jin dynasty (266–420), ground up tea leaves were boiled with scallions, ginger, and orange peels as reported in the Guangya dictionary (c. 3rd century CE). [2]
Genuine Bai Mudan is a white tea; therefore, it is a slightly oxidized tea. [1] The plucks are sun-withered for an extended period of time and then piled briefly for oxidation, during which enzymes of the tea leaves interact with other constituents to form new materials that result in the final taste and aromatic character of the tea.
For the production of Silver Needle, only the leaf shoots, i.e. the leaf buds before opening, are plucked. [3] [7] Unlike the plucking of green tea, the ideal time and weather for plucking white tea is a sunny morning when the sun is high enough to have dried any remaining moisture on the buds. [7]