Quality Characteristics of White Leaf Tea of ‘Baiye 1’ (Camellia sinensis) in Different Producing Areas
Manni Tong,
Xun Chen,
Yan Bai
et al.
Abstract:In order to find out the differences in tea quality characteristics from different regions and the reasons for their formation, 32 biochemical components, 22 mineral elements, and 3 stable isotope ratios were determined in 93 white leaf tea (WLT) samples. The findings revealed that significant differences in the content of free amino acids, catechins, caffeine, several mineral elements, and stable isotope ratios were observed among the WLT samples of different origins. Furthermore, a Pearson correlation analys… Show more
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