Taiwanese experts took the challenge of creating a technique that allows to recognize the taste characteristics of tea without the participation of tea tasters. The prerequisites for such work are…
German researchers have tested the ability of green teas made from Yabukita and Benifuuki cultivars to protect skin cells from the effects of free radicals. 32 people took part in…
During twenty weeks Japanese specialists were sprinkling with green tea ethanol solution the bedding in the cages for 9-week-old female mice. The bedding was soaked with the tea solution, and…
Dutch specialists have developed a diet that, in their opinion, should reduce the risk of developing a number of chronic diseases in adults. And tested it on almost ten thousand…
One English professor wrote a remarkable article in which he described the specificity of polyphenols as components of a diet. Among other interesting topics, the author of the article explains…
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…
Epigallocatechin-3-O-methyl-gallate (or methylated catechin) is not as widely known as other catechins — components of tea. And this is not due to the fact that its name is more complicated.…
Specialists from Hangzhou Tea Research Institute, Chinese Academy of Agricultural Science, are working on the creation of attractants for green tea leafhoppers, which are well-known as tea pests, but at…
Researchers from Hanzhou and Huazhong used different light sources (ultraviolet, yellow, blue, purple, orange, red, cyan, green and white) to irradiate tea leaves, which were then used to make black…
Department of Food Science, University of Arkansas, has studied the effect of tea (instant tea powder, pure and sweetened with sugar, sucralose and stevia) on the emotional state of consumers…
