| Chemical
Composition of Fresh Tea Shoot |
| Compounds
% |
Dry weight
|
Contribution |
| Total Polyphenols |
25 - 30
|
Astringency |
| Flavanols |
|
|
(-) Epigallocatechin gallate 
|
8 – 12
|
|
| (-) Epicatechin gallate |
3 – 6
|
|
| (-) Epigallo catechin |
3 – 6
|
|
| (-) Epicatechin |
1 – 3
|
|
| (+) Catechin |
1 – 2
|
|
| (+) Gallocatechin |
3 – 4
|
|
| Flavonols and flavonol glycosides |
3 – 4
|
|
| Leuco anthocyanins |
2 – 3
|
|
| Polyphenolic acids and depsides |
3 – 4
|
|
| Caffeine |
3 - 4
|
Briskness |
| Theobromine |
0.2
|
|
| Theophylline |
0.5
|
|
| Amino acids |
4 – 5
|
Brothyness |
| Organic acids |
0.5 – 0.6
|
|
| Monosaccharides |
4 – 5
|
|
| Polysaccharides |
14 - 22
|
|
| Cellulose and Hemicellulose |
4 – 7
|
|
| Pectins |
5 – 6
|
|
| Lignin |
5 – 6
|
|
| Protein |
14 – 17
|
|
| Lipids |
3 – 5
|
|
| Chlorophylls and other pigments |
0.5 - 0.6
|
Colour and Appearance |
| Ash (minerals) |
5 – 6
|
|
| Volatiles |
0.01 – 0.02
|
Aroma |
| Biochemical compounds
responsible for
colour |
|
Biochemical
compounds responsible for taste |
| Compounds |
Colour |
...
|
Compounds |
Taste |
| Theaflavins |
Yellowish brown |
|
Polyphenol |
Astringent |
| Thearubigins |
Reddish brown |
|
Amino acids |
Brothy |
| Flavonol glycosides |
Light yellow |
|
Caffeine |
Bitter |
| Pheophorbide |
Brownish |
|
Theaflavins |
Astringent |
| Pheophytin |
Blackish |
|
Thearubigin |
Ashy and slight astringent |
| Carotene |
Yellow |
|
|
|
|
|
|
|
|
| Biochemical
compounds responsible for flavour |
| Compounds |
Flavour |
| Linalool, Linalool oxide |
Sweet |
| Geraniol, Phenylacetaldehyde |
Floral |
| Nerolidol, Benzaldehyde, Methyl salicylate, Phenyl
ethanol |
Fruity |
| Trans-2-Hexenal, n-Hexanal, Cis-3-Hexenol, Grassy,
b-Ionone |
Fresh flavour |
| Principal
Components of Black Tea Beverage |
| Components |
Concentration (g/100g)
|
| Catechins |
3
|
| Theaflavins |
3
|
| Thearubigins |
12
|
| Flavanols |
6
|
| Phenolic acids and Depsides |
10
|
| Amino acids |
13
|
| Methylxanthines |
8
|
| Carbohydrates |
10
|
| Protein |
0.8
|
| Mineral matter |
8
|
| Volatiles |
0.05
|
(Components
measured in wt % of extract solids)
Kaynak: Tea Research
Association
|
