ArticleFood science and biotechnology2018
Comparison of the main compounds in Fuding white tea infusions from various tea types.
Article in Food science and biotechnology, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method.Foods (Basel, Switzerland) · 2025Article
- Review
- Anti-Psoriatic Activity of Black, Green and White Tea Extracts from Southeastern China.Molecules (Basel, Switzerland) · 2024Article
- Biological Activities and Polyphenol Content of Qi Cha TeaPlants (Basel, Switzerland) · 2023Article
- Variations of main quality components of matcha from different regions in the Chinese market.Frontiers in nutrition · 2023Article
- The anti-obesity and health-promoting effects of tea and coffee.Physiological research · 2021Review
- The Influence of a Xanthine-Catechin Chemical Matrix on in vitro Macrophage-Activation Triggered by Antipsychotic Ziprasidone.Inflammation · 2019Article
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Authors and funding
8 authors.
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Abstract
The purpose of this study was to compare the main components, and particularly catechins, caffeine, theanine, free amino acids, and water extracts, in Bai Hao Yin Zhen, Bai Mu Dan, and Shou Mei Fuding white tea infusions brewed at different temperatures, and their contributions to taste were estimated by dose-over-threshold value. Infusion temperature had a distinct effect on the main components extracted, and 100 °C was found to be optimal for extracting catechins and caffeine. However, the effect of temperature on theanine, free amino acids, and water extracts varied with tea type. Bai Mu Dan and Shou Mei yielded a higher content of the major compounds than did Bai Hao Yin Zhen. Thus, infusion temperature had a large effect on extracting the main compounds, and the differences in content between the three white teas presumably reflected differences in the harvest time, processing method or leaf shape.
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