Characteristic aroma is a well-appreciated feature contributing to tea quality. Although extensive studies have been made investigate biosynthesis and gene expressions during making processes, it remains unclear whether the endogenous volatile postharvest processing contributes quality of tea. To critically evaluate this question, we used same batch fresh leaves produced three different types w...

Saponins from the seeds of C sinensis var. sinensis (tea seed saponins) have been well investigated. Their sapogenins, theasapogenols A, B, C, D, and E, were isolated and identified by Yosioka et al.i-3) Two major tea seed saponins, theasaponins Ei and E2, have also been recently determined,4) Saponins from the leaves of C sinensis var. sinensis (tea leaf saponins) were first studied by Machida...

Orthosiphon stamineus Benth. is a medicinal herb belonging to the family Lamiaceae, grown in Southeast Asia. Leaves of this plant are used commonly in Southeast Asia and European countries for herbal tea, well known as “Java tea”. Traditionally leaves of this plant have been used as diuretic, and to treat rheumatism, abdominal pain, kidney and bladder inflammation, edema and gout. Studies have ...

The measurement of tea moisture content is important for processing and storing tea. The moisture content of tea affects the quality and durability of the product. Some electrical devices have been proposed to measure the moisture content of tea leaves but are not practical. Their performance is influenced by material density and packing. The official oven method is time-consuming. In this stud...

In its essence, tea is an infusion of Camellia sinensis leaves and it is the most widely consumed beverage in the world, aside water. Animal and epidemiological studies have associated green tea consumption with several health benefits, which include hypocholesterolemic effect and anti-inflammatory activity. In this study catechins levels of green tea and its effect on the lipid profile of huma...