Kombucha is a beverage resulting from the fermentation of sweetened tea (Camellia
sinensis) and added to a culture containing a symbiotic consortium of bacteria and yeasts …

This review discussed the origin, manufacturing process, chemical composition, factors
affecting quality and health benefits of matcha (Camellia sinensis), and the application of …

Tea industry generates many by-products which could be used to produce and incorporate
bioactive tea extracts (TE) into nutraceuticals, cosmetics and/or clinical applications …

Amino acids contribute to the nutritional value and quality of black tea. Fermentation is the
most important stage of the black tea manufacturing process. In this study, we investigated …

Japanese green tea is becoming increasingly popular worldwide due to its pleasant aroma.
The volatiles of four types of Japanese green tea (Sencha, Matcha, Gyokuro, and Hojicha) …

This study aimed to investigate free amino acids, bioactive amines, and tryptophan
derivatives in kynurenine pathway in white, green, oolong, black and pu-erh tea samples …

We study whether firms, whose operational performance is highly sensitive to rainfall
conditions (rain-sensitive firms), follow differential investment strategies to generate value in …

Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as
among other well-renowned crops. The quality of black tea depends on plucking (method …

The increasing interest and demand of Ocimum tenuiflorum L. and its products in different
industrial sectors necessitate appropriate cultural practices for cultivation of the plant with …

In this work we proposed a method to verify the differentiating characteristics of simple tea
infusions prepared in boiling water alone (simulating a home-made tea cup), which …