A model for predicting black tea quality from the carotenoid and chlorophyll composition of fresh green tea leaf

1992 ◽  
Vol 58 (2) ◽  
pp. 185-191 ◽  
Author(s):  
Sarah Taylor ◽  
David Baker ◽  
Philip Owuor ◽  
John Orchard ◽  
Caleb Othieno ◽  
...  
Keyword(s):  
Green Tea ◽  
Black Tea ◽  
Tea Quality ◽  
Tea Leaf

Hastening of leaf senescence in the processing of green tea leaf to black tea

1986 ◽  
Vol 37 (10) ◽  
pp. 1042-1044 ◽  
Author(s):  
Mohammed R. Ullah ◽  
Ashok K. Bordoloi ◽  
Nogen Gogoi
Keyword(s):  
Green Tea ◽  
Leaf Senescence ◽  
Black Tea ◽  
Tea Leaf

scholarly journals Differences in effectiveness of water steeping from green tea leaf and black tea leaf as hemostasis effect on wound cut-tail mice (mus musculus)

2016 ◽  
Vol 1 (3) ◽  
pp. 163
Author(s):  
Hasmawati Hasan ◽  
Wenni Raharja
Keyword(s):  
Green Tea ◽  
Tooth Extraction ◽  
Bleeding Time ◽  
Black Tea ◽  
Negative Control Group ◽  
Negative Control ◽  
Control Group ◽  
Tea Leaves ◽  
Green Tea Leaves ◽  
Tea Leaf

Tooth extraction is a simple procedure that is frequently performed in the practice of dentistry. Bleeding is a common complications of tooth extraction. There are several materials or methods that may be used to control the bleeding. To minimize side effect, it might need natural ingredients as a replacement. Tannin and flavonoid is a compounds that can reduce bleeding time. Green tea and black tea are plants that have these compounds with different concentrations. Aims of this study is to determine the differences in the effectiveness of water steeping green tea leaves and black tea leaves as a hemostasis effect on wound cut-tail mice (Mus musculus). This is an experimental research with study design post-test only control group design. Samples were 30 male mice which divided into three groups. One negative control group (aquadest) and two treatment group (green tea and black tea). Mice that match the criteria is cutted the tail equal to 3 mm from the tip of the tail, then the ingredients is applied to the wound. Blood is dripped on absorbent paper until bleeding stop and data were analyzed using Kruskal-Wallis. There are significant differences between negative control group and the treatment group. In the treatment groups there were significant differences in the bleeding time between green tea group and black tea group. As a conclusion, water steeping from green tea leaves have a better effect than black leaves tea as hemostasis on wound cut-tail mice.

scholarly journals Klasifikasi Teh Hijau dan Teh Hitam Tambi-Pagilaran dengan Metode Principal Component Analysis (PCA) Menggunakan E-Nose

2018 ◽  
Vol 8 (1) ◽  
pp. 61
Author(s):  
Inca Inca ◽  
Triyogatama Wahyu Widodo ◽  
Danang Lelono
Keyword(s):  
Feature Extraction ◽  
Green Tea ◽  
Principal Component ◽  
Black Tea ◽  
Extraction Process ◽  
Sensor Response ◽  
Tea Quality ◽  
Pca Method ◽  
The Difference

This research aims to classification of samples of green tea and black tea originated from different planting sites,  Tambi and Pagilaran. Samples of green tea and black tea; quality I (BOP), quality II (BP), quality III (Bohea) were each collected from Tambi and Pagilaran to analyze the charasteristic of both sample from both sites. Measurements of tea samples were performed using a dynamic e-nose device based on a MOS gas sensor, with a maximum set point temperature of 40ºC, flushing 300 seconds, collecting 120 seconds, and purging 80 seconds for 10 cycles repeatedly. The resulting sensor response is then processed using the difference method for baseline manipulation. Characteristic of extraction process on the sensor response results is carried out in three methods; relative, fractional change, and integral. Matrix data of the feature extraction results was reduced using the PCA method by mapping the aroma patterns of each sample using 2-PCA components. The PCA reduction results in integral feature extraction showed the largest percentage of cumulative variance in classifying green tea sample data by 97% and black tea by 100%. The large percentage value of cumulative variance indicates PCA can differentiate samples of green tea and black tea from Tambi and Pagilaran well.

scholarly journals Pengaruh Penggunaan Beberapa Jenis Ekstrak Tanaman Beralkaloid terhadap Produk Teh Kombucha

2018 ◽  
Vol 6 (1) ◽  
pp. 55 ◽  
Author(s):  
Yulia M. Nur ◽  
Sri Indrayati ◽  
Periadnadi Periadnadi ◽  
Nurmiati Nurmiati
Keyword(s):  
Green Tea ◽  
Plant Extract ◽  
Sugar Content ◽  
Black Tea ◽  
Acetobacter Xylinum ◽  
Cocoa Powder ◽  
Random Design ◽  
Kombucha Tea ◽  
Tea Leaf ◽  
Total Bacteria

The research about The Effect of Some Alkaloid’s Plant Extract as Activator and the plant media for Acetobacter xylinum (Brown.) Holland in  Fermented of Kombucha Tea, has been done from February to September in STIKes Perintis Laboratory. The aim of this study to know the effects of some alkaloid’s plant extract as activator and the plant media for Acetobacter xylinum (Brown.) Holland in  Fermented of Kombucha Tea. The research used Completely Random Design (CRD) with 6 treatments and 4 replications. The treatments were : black tea, green tea, leaf of coffea, leaf of cocoa, coffea powder and cocoa powder. The result showed that the use of several types of plant extract beralkaloid effect on Kombucha tea products. In this study obtained the average of the highest total bacteria Acetobacter xylinum 117.50 x 107 cfu / ml, the value of pH 3.82, sugar content 9.67. The results of the organoleptic assessment of flavor and taste showed the highest panelist favorites level in Kombucha chocolate powder that is 3.07 (very good) and 3.47 (very good).

Comparison of the Antioxidative Activities and Bioactive Compound Contents of Green Tea, Roasted Green Tea, and Black Tea

2018 ◽  
Vol 24 (3) ◽  
pp. 64-71 ◽  
Author(s):  
Eu-Jin Ban ◽  
Ju Hyung Kim ◽  
Gyu Yeon Oh ◽  
Su Yeon Lee ◽  
Jae-Hak Moon ◽  
...  
Keyword(s):  
Green Tea ◽  
Bioactive Compound ◽  
Black Tea
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