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A temperature-based comparison of compounds found in Bao Chong tea, green tea, and black tea.

Lin et al. | May 14, 2019

A temperature-based comparison of compounds found in Bao Chong tea, green tea, and black tea.

While tea has a complex history, recently the health benefits of this beverage have come into focus. In this study, researchers sought to compare the levels of caffeine, catechins and L-theanine between different types of tea using NMR spectroscopy. Further, the impact of brewing temperature on the release of these compounds was also assessed. Of those tested, Bao Chong tea had the highest levels of these compounds. Brewing temperatures between 45ºC and 75ºC were found to be optimal for compound release. These results can help consumers make informed choices about their tea preparation and intake.

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