Characterisation of white tea – Comparison to green and black tea

  title={Characterisation of white tea – Comparison to green and black tea},
  author={Y. Hilal and U. Engelhardt},
  journal={Journal f{\"u}r Verbraucherschutz und Lebensmittelsicherheit},
Abstract:An overview is given on the manufacture of the different types of tea along with the most important phenolics present in tea and methods of analysis. Compositional data are presented for green, white and black teas. A differentiation of green and black tea by using the ratio between total phenolics and sum of the major catechins seems to be feasible.For white tea there is no general accepted definition. Possible approaches are geographic origin, the botanical variety and the… Expand

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