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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

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Composition
Orthodox teas
CTC teas
Water soluble solids %
39.52
41.12
Theaflavins %
0.59
1.30
Thearubigin %
6.5
18.00
Total Lipid
3.11
3.68
Carotenoids (µg/g)
215
176
Flavour volatilesd
18.40
8.20
Total fibre %
19.35
18.93
Crude fibre%
11.70
11.12
Chlorophyll a mg/g
1.38
0.48
Chlorophyll b mg/g
0.77
0.58
spa (Sum of total area of GC peaks compared to internal standard compounds)
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Compounds Colour
Theaflavins Yellowish brown
Thearubigins Reddish brown
Flavonol glycosides Light yellow
Pheophorbide Brownish
Pheophytin Blackish
Carotene Yellow
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Compounds Taste
Polyphenol Astringent
Amino acids Brothy
Caffeine Bitter
Theaflavins Astringent
Thearubigin Ashy and slight astringent
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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
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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
spa(Components measured in wt % of extract solids)
 

ÀÚ·áÃâó:Tea Research Association, Tocklai, Jorhat, Assam,India

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