Background During storage, multiple biological, chemical and physical reactions occur in
tea, giving rise to the alteration of tea qualities. However, tea storage technologies still …

Green tea, the least processed tea product, is scientifically known for its rich antioxidant
content originating from polyphenols, especially catechins. The most potent green tea …

Epigallocatechin-3-gallate (EGCG), the main and most significant polyphenol in green tea,
has shown numerous health promoting effects acting through different pathways, as …

Neurodegenerative diseases exert an overwhelming socioeconomic burden all around the
globe. They are mainly characterized by modified protein accumulation that might trigger …

The degradation behaviors of catechins in dilute aqueous systems, including tea beverages
and catechin solutions, have been documented; however, their reaction kinetics in green tea …

Flavonoids play important roles in tea quality and flavour, but there is still limited information
on flavonoid changes in tea leaves during black tea processing. We performed a …

In order to clarify the relationship between withering process and green tea quality, dynamic
changes in the major chemical components of green tea, including amino acids, catechins …

Tea catechins as a member of flavan-3-ols subclass with the same skeleton may behave
differentially. This study investigated the chemical conversions of 8 catechins under heat …

The oxidative decomposition/degradation of two main tea flavanols, EGCG/GCG and
ECG/CG, was studied in alkaline solution under ultrasonic-assisted thermal conditions. The …

干燥是制茶必不可少的工序, 为探究足火条件对红茶热风干燥特性及品质形成的影响,
明确较优足火工艺参数, 该文以工夫红茶为研究对象, 分别设定130,110, 90 和70℃ 共4 …