scholarly journals Oolong Çayın Üretimi, Bileşimi ve Sağlık Üzerine Etkisi

2014 ◽  
Vol 2 (3) ◽  
pp. 154 ◽  
Author(s):  
İlkay Koca ◽  
Şeyda Bostancı
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Camellia Sinensis ◽  
North Africa ◽  
Black Tea ◽  
Potential Health ◽  
Purine Alkaloids ◽  
Physiological Properties ◽  
The World ◽  
Tea Production

Tea, one of the most widely consumed beverages in the world, is produced from the leaves of the plant Camellia sinensis L.. Tea has important physiological properties and potential health benefits due to the presence of compounds such as polyphenols, amino acids, vitamins, carbohydrates, caffeine, and purine alkaloids. Tea is produced in three types as green tea (unfermented), oolong tea (partially fermented), and black tea (fully fermented). Black tea is consumed worldwide, whereas green and oolong teas are consumed mainly in Asia and North Africa. The total tea production in the world consists of about 78% black tea, 20% green tea and

scholarly journals CONCENTRAÇÃO DE CAFEÍNA EM Camellia sinensis

2018 ◽  
Vol 10 (3) ◽  
pp. 09-15
Author(s):  
Daniele Nascimento Silva ◽  
Marielle Flaviane de Carvalho Pimentel ◽  
Daniel Ângelo Macena ◽  
Vinícius Marques Gomes
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Ultraviolet Region ◽  
Physiological Effects ◽  
Chemical Dependence ◽  
White Tea ◽  
Low Concentrations ◽  
The World

Considering that tea is the second most consumed drink in the world it is important not to have excess caffeine in its composition since it causes some physiological effects to humanhealth such as diuretic and chemical dependence. The present project had as objective to compare the results obtained from the determination of caffeine in teas from the Camellia sinensis species with those found in the literature. For that, three samplesof white tea, three of green tea and three of black tea of the same brand were used. The analyzes were performed in triplicates and caffeine determined by spectrophotometry in the ultraviolet region. Black tea had the highest caffeine content (0.106 mg / g), white tea 0.082 mg / g and green tea the lowest (0.067 mg / g). However, the three types of teas have low concentrations when compared to the literature that presented values between 14.3 and 40.0 mg / g of caffeine of tea.

The Resurgence of the Tea Industry in China: ‘Beware the Tail of the Sleeping Dragon’

1989 ◽  
Vol 18 (1) ◽  
pp. 28-37
Author(s):  
Dan M. Etherington And Keith Forster
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Total Production ◽  
The Past ◽  
Tea Industry ◽  
The World ◽  
The Face ◽  
Tea Production ◽  
Unique Green

Over the past 20 years, China's tea production has recorded a consistent and impressive growth, and China now has the second largest tea industry in the world. Although it follows India in total production, it completely dominates the ‘ green tea’ market. While China exports only 20 per cent of its green tea, it exports 90 per cent of its black tea production – production which has been expanding at more than 7 per cent per annum over the last 15 years. It becomes critical then, whether China continues to push black tea exports in the face of declining world prices or whether it seeks to develop further the exports of its own unique green teas.

Determination of lemon and carbonate effects on caffeine content of various teas and investigation of daily caffeine intakes / Çeşitli çayların içerdikleri kafein miktarlarına limon ve karbonatın etkisi ve günlük alım miktarlarının incelenmesi

2016 ◽  
Vol 41 (5) ◽  
Author(s):  
Funda Demir ◽  
Azmi Seyhun Kıpçak ◽  
Özgül Dere Özdemir ◽  
Mehmet Burçin Pişkin ◽  
Emek Möröydor Derun
Keyword(s):  
Green Tea ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Daily Maximum ◽  
Caffeine Content ◽  
Tea Infusions ◽  
Health Field

AbstractObjective: Tea (Camellia sinensis), has been used for health field in thousands of years. Caffeine is one of the key component in tea and investigation of caffeine is a popular working subject among the researches. The novelty of this study is not only the determination of the caffeine contents of the teas, but also how addition of lemon and carbonate effects the caffeine contents. Another aim of the study is the investigation of the daily caffeine intakes from teas.Methods: Tea infusions were prepared and caffeine contents were extracted by using chloroform and determined by UV-Vis Spectrophotometer. For lemon and carbonate addition experiments, lemon was added before the caffeine analysis and carbonate was added at the beginning.Results: Maximum caffeine contents from highest to lowest were seen in black, earl grey and green in classic teas; fennel, mint and sage in herbal teas; lemon, apple and rosehip in fruit teas. With lemon addition caffeine contents were increased except green tea and with carbonate addition caffeine contents were decreased except black and fennel tea. Daily caffeine intakes are found between 32.10% (green tea with carbonate) - 77.20% (black tea with lemon), 1.85% (sage tea with carbonate) - 4.05% (fennel tea with lemon) and 2.10% (rosehip with carbonate) - 4.00% (lemon tea with lemon) in classic, herbal and fruit teas, respectively.Conclusion: The significance of this study indicates that herbal and fruit teas contain caffeine, which is assumed zero in literature. The caffeine amount of herbal teas (20.79±0.36-30.68±0.63 ppm) were found barely higher than the fruit teas (22.87±0.54-28.54±0.75 ppm) but daily maximum caffeine intakes were found less than 5%. The daily maximum caffeine intakes were found in the teas as 525.36±2.84-20.79±0.36 ppm, where lemon addition increased to 617.90±3.54-22.97±0.58 ppm and carbonate addition decreased to 488.54±2.05-16.84±0.28 ppm.

scholarly journals Determination of Green Tea Recovery Percentage and Its Relation to Different Weather Parameters

2020 ◽  
pp. 48-56
Author(s):  
Md. Riyadh Arefin ◽  
Md. Ismail Hossain ◽  
Md. Rayhan-Ur- Rahaman
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Green Tea ◽  
Manufacturing Process ◽  
Black Tea ◽  
Average Moisture Content ◽  
Recovery Percentage ◽  
Tea Production ◽  
Weather Parameters ◽  
Sunshine Hour

Aims: Green tea is one of the most popular drinks and millions of cups are consumed every day in entire world. In Bangladesh, people mainly prefer CTC (Crush-Tear-Curl) black tea but now-a-days health conscious people are being habituated to green tea due to its beneficial effect to health. Since our green tea production is very little compared to black tea production, our concept and knowledge about green tea is also very low. This experiment was conducted with two main objectives: to determine the green tea recovery percentage and to find its relation to different weather parameters. Study Design: This experiment was conducted by following Factorial Completely Randomized Design (CRD) with four replications. Place and Duration of Study: This experiment was conducted at Miniature Factory of Bangladesh Tea Research Institute (BTRI) Sreemangal, Moulvibazar-3210 from March 2017 to November 2017. Methodology: BTRI recommended green tea manufacturing process (Green Leaves→ Steaming→ Cooling→ Rolling→ Drying) was followed in this experiment to calculate the recovery percentage. Weight of green leaves after each stage and recovery percentage were calculated. Monthly weather data of four parameters: temperature (°C), rainfall (mm), relative humidity (%) and sunshine hour were also collected. Correlation Coefficient (r) was calculated by Pearson’s mathematical formulation to quantify the degree of relationship. Linear regression equation was also generated to predict recovery percentages against different weather parameters only when the relationship was significant. Results: In case of BTRI recommended green tea manufacturing process the average recovery percentage was 19.19% with an average moisture content of 3.72%. Among four weather parameters, temperature (°C) has negative insignificant (correlation coefficient, r=-0.43 and P=0.2523) relation on recovery percentage. But there was a strong significant (P=0.000146) negative effect (r=-0.942) of rainfall on recovery percentage. While a moderate non-significant (P=0.322807) negative relation (r=-0.37) of relative humidity and a considerable high positive non-significant (P=0.073687) relation (r=0.62) of sunshine hour on recovery percentage was found in this study. Conclusion: Green tea recovery percentage was 19.19% with an average moisture content of 3.72% which can be different with different weather conditions in every month. Among four weather parameters, mainly rainfall was responsible for the variation of recovery percentages in different months.

scholarly journals Pu-erh tea: Fermentative process as a potentialized of sensory aspects and bioactive profile – a review

2021 ◽  
Vol 10 (8) ◽  
pp. e3510816999
Author(s):  
Rafaela Julyana Barboza Devos ◽  
Cristina de Araújo Barth ◽  
Aline Dettmer ◽  
Telma Elita Bertolin ◽  
Luciane Maria Colla
Keyword(s):  
Amino Acids ◽  
Chemical Composition ◽  
Green Tea ◽  
Scientific Evidence ◽  
Market Value ◽  
Chemical Components ◽  
The Sun ◽  
Red Color ◽  
Tea Production ◽  
Fermentative Process

Pu-erh is a fermented Chinese tea with characteristics of mild, woody flavor and dark red color. The preparation of the tea starts from leaves of Camellia sinensis in natura that undergo a drying in the sun. Its classification is given in two categories: a raw tea similar to green tea and a matured tea that is fermented. Matured tea has a higher market value due to the processes involved in manufacturing, especially in terms of aging. Pu-erh has numerous benefits for human health, which are closely related to the bioactive profile of the main chemical components of tea, being polyphenols, theabrownins, flavonols, polysaccharides, amino acids and alkaloids. The increasing introduction of Pu-erh tea in the diet of consumers results in the need to explore information associated with consumption through analysis of the available literature, addressing current scientific evidence. Therefore, the present review sought to elucidate the fermentative process of Pu-erh tea production, its chemical composition, its sensory aspects and health benefits.

Konsentrasi Polyfenol pada Teh Hitam Celup Komersial Produksi Perkebunan Teh di Jawa Tengah

METANA ◽  
2021 ◽  
Vol 17 (2) ◽  
pp. 55-60
Author(s):  
Edy Supriyo ◽  
Isti Pudjihastuti
Keyword(s):  
Sea Level ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Enzymatic Oxidation ◽  
Polyphenol Content ◽  
Central Java ◽  
Production Processes ◽  
Significant Difference ◽  
Tea Plantations ◽  
Tea Production

Teh merupakan minuman yang dihasilkan dari pucuk daun tanaman Camellia sinensis  yang tumbuh di pegunungan pada ketinggian 600–2500 m dpl. Teh hitam merupakan jenis teh yang banyak dikonsumsi masyarakat Indonesia. Teh ini diproduksi dengan cara fermentasi melalui proses oksidasi enzimatis katekin oleh polifenol oksidase. Teh hitam yang dikemas dalam bentuk the celup banyak digemari konsumen.  Tujuan dari penelitian ini mengetahui konsentrasi polyfenol dalam teh hitam celup komersial. Sampel teh hitam celup komersial dengan merk dagang TP, TDT, TB, TL,  TD, dan TM diproduksi oleh enam perkebunan teh di Jawa Tengah yang diperoleh secara acak dari swalayan di Kota Semarang.   Kandungan polyfenol pada sampel teh hitam celup dianalisa dengan menggunakan spetrofotometer UV-Vis pada panjang gelombang 725nm. Hasil penelitian menunjukkan bahwa teh hitam celup komersial yang beredar di Kota Semarang telah memenuhi  standard SNI 3753–2014, dengan rata-rata konsentrasi polyfenol 8,83-43,63 %b/b. Analisa Zscore  menunjukkan tidak ada perbedaan yang sangat nyata antar konsentrasi polyfenol di enam sampel teh hitam celup komersial, hal ini dimungkinkan dengan adanya standarisasi proses produksi teh hitam di berbagai industri teh di Indonesia. Dan teh hitam celup komersial TDT mempunyai konsentrasi polyfenol diatas rata-rata yaitu 43,63 % b/b.    Tea is a drink produced from the leaves of the Camellia sinensis plant that thrives in the mountains at an altitude of 600–2500 m above sea level. Black tea is a type of tea that is widely consumed by Indonesian people. Black tea is produced by fermentation, namely the process of enzymatic oxidation of catechins by polyphenol oxidase. Black tea is produced in several packages, including as black tea bags. The purpose of this study was to determine the concentration of polyphenols in commercial black tea bags. Samples of commercial black tea bags with the trademarks TP, TDT, TB, TL, TD, and TM were produced by six tea plantations in Central Java which were obtained randomly from supermarkets/stores in Semarang City. The polyphenol content in black teabag samples was analyzed using a UV-Vis spectrophotometer at a wavelength of 725nm. The results showed that the commercial black tea bags marketed in the Semarang City had met the standards of SNI 3753–2014, with an average polyphenol concentration of 8.83-43.63% w/w. The Zscore analysis showed that there was no significant difference between the concentrations of polyphenols in the six samples of commercial black tea bags, this may cause by the standardization of black tea production processes in various tea industries in Indonesia, but commercial black tea bags with the trademark TDT had polyphenol concentrations above the average is 43.63% w/w.

scholarly journals Green Tea Catechins: Their Use in Treating and Preventing Infectious Diseases

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Wanda C. Reygaert
Keyword(s):  
Infectious Diseases ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Antimicrobial Properties ◽  
The Body ◽  
Infectious Agents ◽  
Asian Countries ◽  
Potential Health ◽  
The Subject ◽  
Prevention Of Infections

Green tea is one of the most popular drinks consumed worldwide. Produced mainly in Asian countries from the leaves of the Camellia sinensis plant, the potential health benefits have been widely studied. Recently, researchers have studied the ability of green tea to eradicate infectious agents and the ability to actually prevent infections. The important components in green tea that show antimicrobial properties are the catechins. The four main catechins that occur in green tea are (-)-epicatechin (EC), (-)-epicatechin-3-gallate (ECG), (-)-epigallocatechin (EGC), and (-)-epigallocatechin-3-gallate (EGCG). Of these catechins, EGCG and EGC are found in the highest amounts in green tea and have been the subject of most of the studies. These catechins have been shown to demonstrate a variety of antimicrobial properties, both to organisms affected and in mechanisms used. Consumption of green tea has been shown to distribute these compounds and/or their metabolites throughout the body, which allows for not only the possibility of treatment of infections but also the prevention of infections.

Effects of late-autumn fertilizer dressing on accumulation of photosynthates in tea (Camellia sinensis) and its contribution to spring tea quality

1990 ◽  
Vol 115 (2) ◽  
pp. 233-238
Author(s):  
Y. Shen ◽  
X. Yang ◽  
X. Xie
Keyword(s):  
Amino Acids ◽  
Green Tea ◽  
Camellia Sinensis ◽  
Shoot Growth ◽  
Early Spring ◽  
Late Autumn ◽  
Tea Quality ◽  
Npk Fertilizer ◽  
Leaves And Roots

SUMMARYTwo-year-old tea bushes were given NPK fertilizer on 12 November 1986 and 14CO2 on 22–23 December 1986 and 9–10 January 1987. Late-autumn fertilizer dressing stimulated photosynthate accumulation in the whole bush, especially in overwintering leaves and roots. Large amounts of photosynthates in overwintering leaves provide the nutrition required for early spring budding. Lateautumn dressing also accelerated the transport of photosynthates from leaves to roots in winter, where photosynthates, with absorbed nitrogen, synthesized more animo acids, especially theanine and phenylalanine. The re-use of photosynthates stored in the roots of the dressed bushes during shoot growth the following spring was also facilitated by late-autumn dressing. The contents of amino acids and caffeine in the shoots of dressed bushes were much higher than those in the control, whereas the content of polyphenol was lower than in the control. The results indicate that late-autumn dressing improves the quality of spring green tea.

scholarly journals UPLC-MS based metabolomics analysis reveals metabolite compositional differences between Kenyan Commercial and NonCommercial black tea (Camellia sinensis L.) cultivars.

2021 ◽  
Author(s):  
Christopher Nyarukowa
Keyword(s):  
Drought Tolerance ◽  
Camellia Sinensis ◽  
Antioxidant Properties ◽  
Epigallocatechin Gallate ◽  
Black Tea ◽  
Global Supply Chains ◽  
Tea Quality ◽  
Production And Consumption ◽  
Health Promoting ◽  
Tea Production

Camellia sinensis (L.) O. Kuntze (tea) is one of the most widely consumed beverages across the world, serving as an essential commodity crop for several developing countries. A bulk of tea’s health-promoting properties are attributed to the antioxidant properties of EGCg, its predominant polyphenol. As a result of these health benefits, tea production and consumption has expanded and promoted the development of tea industries globally. Tea cultivation is dependent on a good distribution of rainfall, and the current changes in climate pose a significant threat to its global supply chains. Through the efforts of the International Centre for Tropical Agriculture (CIAT), predictions of future climate changes in the tea growing regions of Kenya between now and 2050 have been generated. A study was conducted to develop models to identify key tea growing regions that will remain ideal for tea farming and also investigate the metabolomic differences between 243 drought susceptible NonCommercial (NComm) and 60 Commercial (Comm) cultivars. Non-targeted, high-resolution UPLC-MS was used to attain a new profound understanding of the metabolomic multiplicity between the Comm and NComm groups and to elucidate their association with tea liquor quality and drought tolerance. Several metabolites, namely argininosuccinate, caffeic acid, caffeine, catechin, citric acid, epicatechin, epigallocatechin gallate, gallic acid, gluconic acid, glucose, maltose, quercetin and theanine were found to clearly differentiate between the Comm and NComm cultivars. These detected metabolites were linked to improved tea quality and drought tolerance in the Comm cultivars.

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