• Corpus ID: 98194040

The aroma, taste, color and bioactive constituents of tea

@article{Chaturvedula2011TheAT,
  title={The aroma, taste, color and bioactive constituents of tea},
  author={Venkata Sai Prakash Chaturvedula and Indra Prakash},
  journal={Journal of Medicinal Plants Research},
  year={2011},
  volume={5},
  pages={2110-2124}
}
The genus Camellia sinensis belongs to the family of Theaceae of the flowering plants. The leaves and leaf buds of C. sinensis are used to produce tea. The chemical composition of tea leaves has been thoroughly studied and the main constituents belong to the polyphenol group accounting for 25 to 35% on a dry weight basis. C. sinensis also contains various chemical constituents including methylxanthines, amino acids, chlorophyll, carotenoids, lipids, carbohydrates, vitamins, and more than 600… 
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Determination of Phenolic Compounds and Antioxidant activity of the Leaves of Soursop (Annona muricata L.) mixed with Various Herbal
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The identification and evaluation of two different color variations of tea.
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The yellowish variation is more suitable for making high-grade green teas or black teas, whereas the purplish variation are suitable for producing fine quality oolong teas.
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References

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TLDR
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TLDR
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TLDR
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TLDR
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The custom of drinking tea has spread all over the world. Camellia sinensis tea is the most popular beverage in the world, and mate tea (Ilex paraguaryensis) and rooibos tea (Aspalathus linearis) are
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