The extracts were prepared from cold or hot brewed steaming green tea at different
concentrations (2, 6, and 10%), its antioxidant properties studied and potential antioxidant …

Fresh tea leaves (Camellia sinensis (L.) O. Kuntze) are processed by various techniques to
produce different types of tea. The most common way to classify tea types is based on the …

Tea is the most common beverage consumed after water. It is brewed from the leaves of
Camellia sinensis (family: Theaceae). Different types of tea manufactured are: oolong …

Background With pleasant organoleptic properties, aging characteristics and promising
medicinal potential, white tea (WT) has been consumed worldwide for a long history, and …

Sweet tea, which has hundreds of years of use among in Chinese folk, is a traditional herbal
tea with pleasant sweetness, bitterness and astringency. In the current study, we used …

This study investigated the changes of main quality components and the effect of
bioactivities of black tea during a manufacturing process that adds to enzymatic treatment. It …

In this study, it was aimed to investigate the effect of fermentation degree on total phenolic
content, individual catechins, gallic acid, theaflavins, caffeine content, antioxidant and …

This study aimed to compare the effect of hot roller (HR) drying and hot air (HA) drying on
the sensory evaluation, chemical quality, antioxidant activity, and metabolic profile of Yihong …

Drying is an important factor in the formation of green tea flavor. In this study, metabolomic
analysis were used to detect characteristic components of four green teas with clean aroma …

The effects of rapid aging technology on aroma compounds and characteristic of white tea
were investigated in comparison with natural aged white tea (NAWT) and fresh white tea …