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Analysis of Essential Oils of Tea

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Essential Oils and Waxes

Part of the book series: Modern Methods of Plant Analysis ((MOLMETHPLANT,volume 12))

Abstract

Tea, one of the most popular beverages in the world, is made from only one plant species, Thea sinensis. However, the spread of the tea-drinking custom throughout the world has resulted in various types of tea being developed by different manufacturing processes. The most suitable cultivars of the tea plant are also selected for a specific tea product. Nowadays, tea is classified from its manufacturing process as nonfermented tea (or green tea, mainly produced in China, Japan, and other southeastern Asian countries), semi-fermented tea (or oolong tea, mainly produced in China and Taiwan) and fermented tea (or black tea, mainly produced in India, Sri Lanka, Indonesia, and some African countries). The “fermentation” during tea manufacturing is not a microbiological process but an enzymatic reaction occurring in the tea leaf, and the grade of fermentation is determined from the production of catechin polymers produced by the action of oxidases in the tea leaf.

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Authors
  1. A. Kobayashi
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  2. M. Kawakami
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Editors and Affiliations

  1. Goldberglein 7, W-8520, Erlangen, Germany

    Hans Ferdinand Linskens

  2. Department of Viticulture, Enology and Horticulture Waite Agricultural Research Institute, University of Adelaide, 5064, Glen Osmond, S.A., Australia

    John F. Jackson

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© 1991 Springer-Verlag Berlin Heidelberg

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Kobayashi, A., Kawakami, M. (1991). Analysis of Essential Oils of Tea. In: Linskens, H.F., Jackson, J.F. (eds) Essential Oils and Waxes. Modern Methods of Plant Analysis, vol 12. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-84023-4_2

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  • DOI: https://doi.org/10.1007/978-3-642-84023-4_2

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-84025-8

  • Online ISBN: 978-3-642-84023-4

  • eBook Packages: Springer Book Archive

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