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- Title
Advances in Tea Chemistry.
- Authors
Cao, Qing-Qing; Gao, Ying; Xu, Yong-Quan
- Abstract
Tea, a traditional beverage in China, has a long history and is now consumed worldwide. It is the second most popular non-alcoholic beverage after water, with over 2 billion cups consumed daily. The tea plant, Camellia sinensis, is grown commercially in over 60 countries and contributes significantly to local economies. China is the largest producer of tea, accounting for 42% of global production. Tea is known for its unique flavor and numerous health benefits, including antioxidant, anti-obesity, and antimicrobial properties. There are six categories of traditional tea in China, each with its own specific manufacturing process and sensory appeal. In addition to traditional teas, the new tea industry has emerged, combining tea with other ingredients such as milk, fruits, and flowers. Research has been conducted to explore the associations between tea's flavor and the chemicals that emerge during tea processing. Tea's health benefits come from its bioactive ingredients, particularly flavonoids. This special issue of Foods aims to publish high-quality research on tea chemistry, including sensory qualities, processing, extraction of functional components, and new tea-based beverages or foods.
- Subjects
CHINA; TEA; NON-alcoholic beverages; TEA trade; MANUFACTURING processes; SENSORIMOTOR integration; FRUIT
- Publication
Foods, 2023, Vol 12, Issue 21, p3944
- ISSN
2304-8158
- Publication type
Article
- DOI
10.3390/foods12213944