Acute change in resting energy expenditure and vital signs in response to white tea consumption in females: a pilot study [PDF]
Nutrition & MetabolismBackground White tea, derived from the Camellia sinensis plant like other teas, uses tender buds and young leaves and undergoes minimal processing. This results in higher levels of antioxidants and bioactive substances, which may enhance thermogenesis ...
Nilüfer Acar Tek +3 more
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Differences in Key Flavor Substances and Quality between Charcoal-Baked and Electrically Baked White Tea [PDF]
Shipin Kexue, 2023 In this study, the differences in the aroma substances, major flavor substances and sensory quality of different grades of charcoal-baked and electrically baked white tea were studied by gas chromatography-mass spectrometry (GC-MS) and high performance ...
WU Quanjin, ZHOU Zhe, QI Siyu, WU Ying, SUN Weijiang
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Comparison of Catechins, Aroma Components and Sensory Quality of Different Types of White Tea
Shipin gongye ke-ji, 2022 White tea is a unique kind of micro-fermented tea in China. In order to explore the quality differences of different types of white tea, ten samples including Baihaoyinzhen, Baimudan, Gongmei, Shoumei and New White tea were selected for high performance ...
Ruoxian WANG +6 more
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Research on the Suitability of Teas Made from Fresh Tea Leaves of Purple Tea
Shipin gongye ke-ji, 2022 Three purple tea varieties (lines), namely Hongye-1, Hongye-2, Danfei in different seasons as test materials, were made into green tea, white tea and black tea.
Qiushuang WANG +10 more
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Quality Analysis of Different Kinds of Trial-Processed Tea from Tea Germplasm with Almond-like Aroma in Guangxi [PDF]
Shipin Kexue, 2023 To evaluate the tea processing suitability of the leaves of ‘Guixing’ tea, a wild tea plant germplasm resource in Guangxi, the water extract content, polyphenolic composition, sensory properties and volatile aroma composition of the tea leaves as well as
PENG Jingru, WEN Lixiang, ZHANG Fen, CHEN Jiaxian, YUAN Dongyin, OU Shuqiong
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Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry Analysis of Aroma Characteristics of White Tea from New Strain ‘Baiyun 0492’ [PDF]
Shipin Kexue, 2023 The aroma components of white tea from the new tea strain ‘Baiyun 0492’ (also known as Baiyun Tezaocha) and ‘Fuyun 6’ as a control were analyzed and compared by headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) in
LIANG Zijun, YU Ying, ZHANG Lei, ZHAO Yixuan, SHAO Shuxian, YE Naixing, YANG Ruxing
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Shipin gongye ke-ji, 2022 In order to explore the effect of low temperature treatment on the quality of Jinxuan white tea in the early stage of withering, the fresh leaves of Jinxuan tea variety with one bud and two leaves were used as raw materials.
Junran QI +4 more
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CATECHIC TANNIN CONTENT OF DIFFERENT TEA SAMPLES
Sabiad, 2022 Objective: Camellia sinensis (tea) which is a member of the Theaceae family can be found in many tropical and subtropical areas with diverse cultural forms.
Gülbahar Özge Alim Toraman, Nur Tan
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Quality Differences of Zhenghe White Tea from Different Altitudes [PDF]
Shipin Kexue, 2023 To explore the effect of growing altitude on the quality of Zhenghe white tea, the sensory quality and biochemical composition of tea leaves and Zhenghe white tea from different altitudes were evaluated, and multivariate statistical analysis was applied ...
HUANG Linjie, XU Kai, ZHOU Chengzhe, SHI Biying, TIAN Caiyun, LU Li, GUO Yuqiong
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Deterioration of Tea Quality Caused by Tea White Scab Disease Disease [PDF]
, 2021 Abstract Tea is a popular daily beverage worldwide, especially in China. Tea white scab disease affects tea quality is poorly understood. In the current study, we aimed determine whether tea quality will variation. we collected green tea samples from five samples (with varying morbidity from CK to Ⅳ on Baiyun Mountain in Hunan Province. Results
Ling-yun Zhou +6 more
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