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
Hisako Hirono,
Shuya Yamashita,
Yuhei Hirono
Abstract: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 te… Show more
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