Chlorophyll Content of Tea Leaves and Green Tea Product in Relation to Quality Control

Wada, Kôsei; Nakada, Norio; Honjo, Yoshio; Kayumi, Saneyuki; Okada, Fumio

doi:10.5979/cha.1988.68_22

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1992

2024

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“…The chlorophyll content in young shoots increases as the shoots develop, reaching a maximum as the third and fourth leaf pairs are opening. Generally, tea shoots of the spring season have a larger content of chlorophyll than tea shoots of the summer season (Wada et al, 1988).…”

Section: (E) Other Factorsmentioning

confidence: 99%

Green and semi-fermented teas

Takeo¹

1992

Tea

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Section: (E) Other Factorsmentioning

confidence: 99%

Green and semi-fermented teas

Takeo¹

1992

Tea

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Influence of steaming duration, chlorophyll‐a and ‐b content and ratio, and pH on the color of green tea processed from multiple tea (Camellia sinensisL.) cultivars

Hirono,

Yamashita,

Hirono

2024

J Sci Food Agric

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BACKGROUNDThe color of green tea is an important quality indicator. In recent years, shading of tea (Camellia sinensis L.) plants has been widely adopted for green tea production to enhance its green color and umami taste. In this study, we identified factors that influence green tea color by (i) examining variation in the chlorophyll content of fresh new tea shoots among cultivars, cropping seasons, and the degree of shading, (ii) investigating the rate of conversion of chlorophyll to pheophytin during the tea manufacturing process, specifically with steaming duration, and (iii) analyzing the effects of the new tea shoot properties and the steaming process on colorimetric values of the steamed new tea shoots.RESULTSMultiple regression analysis revealed that three factors contributed to the rate of conversion of each chlorophyll type to pheophytin in steamed new tea shoots (ranked by importance): steaming duration > each chlorophyll type (chlorophyll‐a and chlorophyll‐b) content of fresh new tea shoots > pH. The colorimetric hue angle (h) value of steamed new tea shoots was influenced by four factors (ranked by importance): steaming duration > total chlorophyll (chlorophyll‐a + chlorophyll‐b) content in fresh new tea shoots > pH > chlorophyll‐a/chlorophyll‐b ratio in fresh new tea shoots.CONCLUSIONDifferences in the color of new tea shoots can be explained by the aforementioned four factors. The findings will be useful for cultivar selection, and determining the appropriate degree of shading and steaming duration, to produce high‐quality green teas with a good appearance. © 2024 Society of Chemical Industry.

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Chlorophyll Content of Tea Leaves and Green Tea Product in Relation to Quality Control

Cited by 2 publications

References 1 publication

Green and semi-fermented teas

Green and semi-fermented teas

Influence of steaming duration, chlorophyll‐a and ‐b content and ratio, and pH on the color of green tea processed from multiple tea (Camellia sinensisL.) cultivars

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