china

Specialists from Nanjing Agricultural University continue their studies on the mechanisms determining different properties of tea cultivars. We wrote about their study on the content of ascorbic acid in tea…

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Phytosterols and Fatty Acids in Camellias

November 21, 2019

Chinese scientists studied the sterol composition and the content of fatty acids in the oils obtained from the seeds of plants belonging to three different sections of the Camellia genus:…

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The Influence of Brewing Water Quality on the Quality of Tea

September 20, 2019

Chinese experts have studied the physicochemical characteristics, sensory quality, and antioxidant activity of tea infusions prepared with purified water, mineral water, mountain spring water, and tap water from Hangzhou. After…

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Pyrolysis of tea branches

May 20, 2019

Tea shrubs are known to be trees that are simply not let grow. Because if they do grow, it becomes inconvenient to collect tea leaves. That is why for a…

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Tea from Enshi and backward interval partial least squares algorithm

April 10, 2019

Chinese scientists have tested the effectiveness of determining the quality (and price) of young tea leaves, used to produce Yulu tea, from Enshi with the help of infrared spectroscopy and…

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Tea Compounds

Alkenes, alkanes and other compounds in dark teas

December 23, 2018

Chinese scientists have compared the composition of aromatic volatiles forming the flavors of Chinese post-fermented teas — pu-erh, liubao, Ya’an Tibetan tea, jingweifu, fu zhuan and quingzhuan. And the aromas…

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Microbiota

Bacterial Community in Chinese Dark Teas

December 10, 2018

Chinese experts have studied bacterial communities in Chinese dark teas. In total, 11 tea samples were studied: Fuzhuan brick-tea samples (from Hunan and Zhejiang), two samples of the Qingzhuan brick…

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Albino tea cultivars

December 7, 2018

Albino tea cultivars are tea trees whose leaves at some time (for example, in spring, at the beginning of the vegetation season) are notably lighter in color than those of…

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Theanine Content and Related Gene Expression

Phytosterols and Fatty Acids in Camellias

The Influence of Brewing Water Quality on the Quality of Tea

Pyrolysis of tea branches

Tea from Enshi and backward interval partial least squares algorithm

Alkenes, alkanes and other compounds in dark teas

Bacterial Community in Chinese Dark Teas

Albino tea cultivars

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