Sufferings of Tea Leaves
Wine experts have a popular phrase — vine must suffer, meaning that in order to get good wine, the grape plant itself must grow in uncomfortable conditions. A similar principle…
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Tea Compounds
16 posts
Polyphenolic Composition in Leaves of Camellia Irrawadiensis
Japanese scientists conducted a comparative analysis of three camellias — C. sinensis, C. irrawadiensis and C.taliensis — to determine or clarify the differences between their polyphenolic and other chemical composition.…
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Theanine Content and Related Gene Expression
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
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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On Saturating Guinea Pigs with Indian Tea
Indian scientists have undertaken a study on a group of guinea pigs. The animals spent a week of adaptation period on a polyphenol free diet. Then they were divided into…
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Epigallocatechin-3-Gallate Helps Mice Swim Longer
Experts from Liaoning Normal University (Dalian, China) have conducted a study on the anti-fatigue effect of green tea polyphenols. To this end, four groups of mice (12 mice each) received…
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World Caffeine Intake and Its Sources
Austrian and Australian (so as not to confuse) specialists supported by Red Bull GmbH have collected data from researches on caffeine consumption in different parts of the world, processed them…
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Antioxidant Activities of Japanese Post-fermented Teas
Japanese scientists have studied four traditional Japanese post-fermented teas (awabancha, goishicha, ishizuchi-kurocha and batabatacha) and green tea as a control sample and found the following. The content of caffeine and…
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A tricky system for recognizing the astringency of tea
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…
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Radical scavenging activity of Yabukita and Benifuuki
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…
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The most secret polyphenol knowledge
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…
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Alkenes, alkanes and other compounds in dark teas
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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Identification of epigallocatechin-3-O-methyl-gallate in a Korean tea cultivar
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.…
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Effects of oolonghomobisflavan A on oxidation of low-density lipoprotein
One of the most important qualities of a tea man is the ability to see high poetry in the simplest and most common things. In the murmur of clear water…
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Theanine vs. stress; caffeine and catechins vs. theanine
Japanese experts have conducted a pilot study of the anti-stress effect of tea with a lower content of caffeine and catechins. The matter is that theanine, contained in tea, in…
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Bacterial Community in Chinese Dark Teas
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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