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Journal articles on the topic 'Tea Leaves'

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Published: 4 June 2021
Last updated: 16 February 2022

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1

Woolf, Paul D. "Endocrine tea leaves." Critical Care Medicine 23, no. 1 (January 1995): 3–4. http://dx.doi.org/10.1097/00003246-199501000-00002.

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2

Woolf, Paul. "Humoral tea leaves." Critical Care Medicine 23, no. 12 (December 1995): 1943–44. http://dx.doi.org/10.1097/00003246-199512000-00001.

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3

Paramasivam, M., and K. Bhuvaneswari. "Simultaneous Determination of Pyrethroids Residues in Green Tea Leaves, Processed Tea, Tea Infusion and Spent Tea Leaves." Pesticide Research Journal 31, no. 1 (2019): 20. http://dx.doi.org/10.5958/2249-524x.2019.00005.0.

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4

JENSEN, CARL J. "Beyond the Tea Leaves." American Behavioral Scientist 44, no. 6 (February 2001): 914–36. http://dx.doi.org/10.1177/00027640121956593.

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5

Joel, Lucille A. "Rereading the Tea Leaves." American Journal of Nursing 98, no. 11 (November 1998): 7. http://dx.doi.org/10.1097/00000446-199811000-00002.

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6

Bigelow, Cindi, and Tea Bigelow. "Reading the tea leaves." New England Journal of Entrepreneurship 5, no. 1 (March 1, 2002): 9–13. http://dx.doi.org/10.1108/neje-05-01-2002-b001.

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7

Moore, Guy S. M. "Solution: swirling tea leaves." Physics Education 25, no. 1 (January 1, 1990): 59. http://dx.doi.org/10.1088/0031-9120/25/1/515.

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8

Sheridan, Michael. "Misreading the tea leaves." Index on Censorship 28, no. 3 (May 1999): 150–54. http://dx.doi.org/10.1080/03064229908536600.

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9

Hoyle, Russ. "Reading Presidential Tea Leaves." Nature Biotechnology 10, no. 10 (October 1992): 1088–89. http://dx.doi.org/10.1038/nbt1092-1088.

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10

Chazal, Richard A. "Reading the Tea Leaves." Journal of the American College of Cardiology 68, no. 2 (July 2016): 227–30. http://dx.doi.org/10.1016/j.jacc.2016.05.035.

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11

Liem, Jennifer Larisa, and Maria Marina Herawati. "PENGARUH UMUR DAUN TEH DAN WAKTU OKSIDASI ENZIMATIS TERHADAP KANDUNGAN TOTAL FLAVONOID PADA TEH HITAM (Camellia sinesis)." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 10, no. 1 (March 25, 2021): 41. http://dx.doi.org/10.23960/jtep-l.v10i1.41-48.

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Flavonoid compound is an important compound of tea products. However, the flavonoid level content in black tea is lowest than other teas. This is due to the processing of black tea which has an enzymatic oxidation stage and the tea age leaves when picking. Young tea leaves contain higher total flavonoids than old tea leaves. With an average level of total flavonoids, the young tea leaves is 27.76% qe w / w, while for the old tea leaves 18.61% qe w / w. However, the enzymatic oxidation time treatment did not affect the total flavonoids because the process only affected the quality of black tea steeping, on it’s colour, aroma, and taste. Keywords: age of tea leaves, black tea, enzymatic oxidation, total flavonoids
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12

Fibrianto, Kiki, Sudarminto Setyo Yuwono, and Laila Yum Wahibah. "Brewing optimization for functional properties and visual appearance of Dampit Robusta coffee leaves tea." Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering 4, no. 1 (2021): 25–32. http://dx.doi.org/10.21776/ub.afssaae.2021.004.01.4.

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Coffee leaf tea is made by drying coffee leaves in an oven at 70oC for 4 hours. The quality of coffee leaves tea does not only depend on the process of making tea but also the way the tea is brewed. There were 2 types of brewing techniques investigated in this study, namely infusion and decoction. Response Surface Methodology (RSM) was conducted to optimize the brewing time and temperature for obtaining highly functional coffee leaves tea with optimum total phenolic content (TPC) and antioxidant activity. The Rate-All-That-Apply (RATA) sensory technique was then applied to determine the sensory characteristics of coffee leaf tea. It was observed that optimum tea quality brewed by hot infusion technique was obtained at 80.03oC for 10.4 minutes while that of decoction technique was obtained at 95.38oC for 5.7 minutes. The coffee leaves tea brewed by decoction technique have higher total phenolic content, tannin and antioxidant activity than that of infusion technique (p-value<0.05). Even though the functional properties of coffee leaves tea such as total phenolic content and antioxidant activity, tended to be lower than that of commercial black tea, the coffee leaves tea is still more superior than that of tea leaves that prepared as the process of coffee leaves tea. The coffee leaves tea that brewed by both decoction and infusion techniques were well accepted by consumer panel.
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13

Sutejo, Agus, Mardjan Suro Sutrisno, Hermawan Wawan, and Desrial Desrial. "KAJIAN KARAKTERISTIK FISIK, MEKANIK DAN AERODINAMIK DAUN TEH HASIL PETIKAN YANG TELAH DILAYUKAN." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 9, no. 3 (September 30, 2020): 171. http://dx.doi.org/10.23960/jtep-l.v9i3.171-183.

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The design of the wilted tea stalk and leaf separation system aims to improve the quality of the tea produced especially by separating the tea leaves and stalks at the beginning of the process. Stages that are needed to be done include designing a chopper machine that is capable of chopping tea stems and leaves to a certain size and designing stem and leaf separation system with the pneumatic principle with suction. In this study, physical, mechanical and aerodynamic characteristics of tea leaves were measured. The result showed that force to release a leaf is in the range of values between 12.24-16.17 N smaller than the need for the cutting force of the stem and leaves and the greatest difference in force is achieved at a water content between 55 and 58% bb (leaves) and 66-68% bb (stalk). The leaf terminal velocity is <3 m s-1 while the tea terminal velocity is > 9 m s-1. Tea leaf yield value is very important as a reference in testing the performance of tea and tea leaf separator machines where the average leaf yield is 77.33% and the average stem yield is 22.67%. Keywords: characteristic of tea leaves, engineering, separation of tea leaves, withering of tea leaves
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14

Holbrook, Thomas M. "Reading the Political Tea Leaves." American Politics Quarterly 24, no. 4 (October 1996): 506–19. http://dx.doi.org/10.1177/1532673x9602400407.

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15

YANO, Motoko, Yuka JOKI, Hiromi MUTOH, Kikue KUBOTA, and Akio KOBAYASHI. "Benzyl glucoside from tea leaves." Agricultural and Biological Chemistry 55, no. 4 (1991): 1205–6. http://dx.doi.org/10.1271/bbb1961.55.1205.

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16

Joel, Lucille A. "Editorial: Rereading the Tea Leaves." American Journal of Nursing 98, no. 11 (November 1998): 7. http://dx.doi.org/10.2307/3471661.

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17

Deijs, W. B. "Catechins isolated from tea leaves." Recueil des Travaux Chimiques des Pays-Bas 58, no. 9 (September 3, 2010): 805–30. http://dx.doi.org/10.1002/recl.19390580907.

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18

Duffy-Zeballos, Lisa. "William McGregor Paxton's Tea Leaves." Archives of Facial Plastic Surgery 5, no. 4 (July 1, 2003): 364. http://dx.doi.org/10.1001/archfaci.5.4.364.

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19

Ciesielski, Jack T., and Thomas R. Weirich. "Reading the SEC's tea leaves." Journal of Corporate Accounting & Finance 17, no. 6 (2006): 43–55. http://dx.doi.org/10.1002/jcaf.20247.

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20

Yano, Motoko, Yuka Joki, Hiromi Mutoh, Kikue Kubota, and Akio Kobayashi. "Benzyl Glucoside from Tea Leaves." Agricultural and Biological Chemistry 55, no. 4 (April 1991): 1205–6. http://dx.doi.org/10.1080/00021369.1991.10870731.

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21

Nawangsari, Desi. "FORMULASI SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK TEH HIJAU (CAMELLIA SINENSIS)." Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan 10, no. 2 (January 7, 2019): 109–18. http://dx.doi.org/10.35960/vm.v10i2.451.

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Abstract Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50 (0,000317%)), F2 (base + concentration of ethanol extract of green tea leaves for 50xIC50 (0, 0158%)), F3 (base + concentration of ethanol extract of green tea leaves for 100xIC50 (0.0317%)), F4 (base + concentration of ethanol extract of green tea leaves for IC50), F5 (base + concentration of ethanol extract of green tea leaves worth IC50), F6 (base + concentration of ethanol extract of green tea leaves for IC50. Evaluation of gel mask preparations include, organoleptic examination and homogeneity, pH, viscosity, dry time of preparation and testing of antioxidant stability. F2 provides better and higher free radical reduction activity than products on the market. F4, F5, F6 shows an increase in free radical reduction activity. Keywords: Green tea leaves (Camellia sinensis L.), DPPh, IC50 gel mask.
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22

Nawangsari, Desi. "EVALUASI SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS)." Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan 10, no. 2 (January 7, 2019): 119–28. http://dx.doi.org/10.35960/vm.v10i2.452.

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Abstract Green tea (Camellia sinensis L.) has the main efficacy as an antioxidant and contains polyphenol compounds in green tea leaves with the main component of polyphenol fraction namely Epigallocatechin-3-gallate (EGCG) which has strong activity to prevent free radicals that cause premature aging. Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50 (0,000317%)), F2 (base + concentration of ethanol extract of green tea leaves for 50xIC50 (0, 0158%)), F3 (base + concentration of ethanol extract of green tea leaves for 100xIC50 (0.0317%)), F4 (base + concentration of ethanol extract of green tea leaves for IC50), F5 (base + concentration of ethanol extract of green tea leaves worth IC50), F6 (base + concentration of ethanol extract of green tea leaves for IC50. Evaluation of gel mask preparations include, organoleptic examination and homogeneity, pH, viscosity, dry time of preparation and testing of antioxidant stability. F2 provides better and higher free radical reduction activity than products on the market. F4, F5, F6 shows an increase in free radical reduction activity. Keywords: Green tea leaves (Camellia sinensis L.), DPPh, IC50 gel mask.
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23

Nawangsari, Desi. "UJI AKTIVITAS SEDIAAN MASKER ANTIOKSIDAN DARI EKSTRAK DAUN TEH HIJAU (CAMELLIA SINENSIS)." Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan 10, no. 2 (January 7, 2019): 129–34. http://dx.doi.org/10.35960/vm.v10i2.453.

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Abstract Green tea (Camellia sinensis L.) has the main efficacy as an antioxidant and contains polyphenol compounds in green tea leaves with the main component of polyphenol fraction namely Epigallocatechin-3-gallate (EGCG) which has strong activity to prevent free radicals that cause premature aging. Research has been carried out on the formulation of maskantioxidant preparations containing green tea leaf extract. The study begins with testing the antioxidant activity of ethanol extract of green tea leaves with a free radical reduction method of 1,1-diphenyl-2-picrylhydrazyl using visible spectrophotometry. Testing of antioxidant activity showed that the ethanol extract of green tea leaves gave an IC50 value of 3.17µg / mL. Formulations of gel masks made were F0 (base without active substances), F1 (base + concentration of ethanol extract of green tea leaves for IC50 (0,000317%)), F2 (base + concentration of ethanol extract of green tea leaves for 50xIC50 (0, 0158%)), F3 (base + concentration of ethanol extract of green tea leaves for 100xIC50 (0.0317%)), F4 (base + concentration of ethanol extract of green tea leaves for IC50), F5 (base + concentration of ethanol extract of green tea leaves worth IC50), F6 (base + concentration of ethanol extract of green tea leaves for IC50. Evaluation of gel mask preparations include, organoleptic examination and homogeneity, pH, viscosity, dry time of preparation and testing of antioxidant stability. F2 provides better and higher free radical reduction activity than products on the market. F4, F5, F6 shows an increase in free radical reduction activity. Keywords: Green tea leaves (Camellia sinensis L.), DPPh, IC50 gel mask.
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24

Wang, Chao Jin, Ning Qu, Zhi Cheng Hu, and Hong Yi Chen. "Research and Manufacture of Tea-Cigarette." Advanced Materials Research 887-888 (February 2014): 1048–52. http://dx.doi.org/10.4028/www.scientific.net/amr.887-888.1048.

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Through a qualitative analysis of the combustion outcomes, almost no aldehydes have produced after the burning of the tea-leaves. However, the aldehydes can be produced obviously after the burning of tobacco. When tea-leaves were mixed with tobacco, the harmful substances can be drastically reduced in the burning, such as nicotine. Also, the difficulty of smoking will be intensified with the increase of the content of tea-leaves. People can feel the difficulty of smoking when the content of tea-leaves is over 50%, the feeling can be obviously when the content of tea-leaves is over 60%. It is necessary to control the content of tea-leaves less than 40% to ensure the health of human body.
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25

Özdemir, Yüksel, and Şeref Güçer. "Speciation of manganese in tea leaves and tea infusions." Food Chemistry 61, no. 3 (March 1998): 313–17. http://dx.doi.org/10.1016/s0308-8146(97)00071-x.

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26

ÖZDEMIR, Y., and Ş. GÜÇER. "Speciation of Manganese in Tea Leaves and Tea Infusions." Analytical Letters 31, no. 4 (February 1998): 679–89. http://dx.doi.org/10.1080/00032719808001871.

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27

Birghila, Semaghiul, and Viorica Popescu. "FLUORIDE CONTENT IN SOME TEA LEAVES AND TEA INFUSIONS." Environmental Engineering and Management Journal 12, no. 12 (2013): 2449–53. http://dx.doi.org/10.30638/eemj.2013.297.

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28

Karak, Tanmoy, and R. M. Bhagat. "Trace elements in tea leaves, made tea and tea infusion: A review." Food Research International 43, no. 9 (November 2010): 2234–52. http://dx.doi.org/10.1016/j.foodres.2010.08.010.

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29

Yulia, Mega, and Devahimer Harsep Rosi. "Uji Aktivitas Sitotoksik Ekstrak Etanol dari Variasi Teh Daun Sirsak (Annona muricata Linn) Terhadap Larva Udang (Artemia salina Leach)." Scientia : Jurnal Farmasi dan Kesehatan 6, no. 1 (May 29, 2016): 13. http://dx.doi.org/10.36434/scientia.v6i1.36.

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A research on the cytotoxic activity of several variants leaves of the soursop (Anona muricata Linn). Soursop leaf is processed into three kinds of tea leaves are green tea, black tea, oolong tea. Cytotoxic activity test was conducted using "Brine Shrimp Lethality Test". LC50 value of the three extracts of the leaves of the soursop is 102.32 ppm for ethanol extract of green tea, black tea 38.01 ppm and 63.09 ppm for oolong tea. Soursop leaf tea processing techniques can affect the cytotoxic activity.
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30

Al-Dhaher, Zainab A. "Evaluation of Antibacterial Activity of Aqueous Extracts of Pomegranate Peels, Green Tea Leaves and Bay Leaves against Vibrio cholera." Iraqi Journal of Veterinary Medicine 37, no. 1 (June 30, 2013): 90–95. http://dx.doi.org/10.30539/iraqijvm.v37i1.338.

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The antibacterial activity of aqueous extracts of Pomegranate peels, Green tea leaves, Bay leaves were evaluated in this study. Agar diffusion technique was applied. The three extracts were found to have inhibitory effect against Vibrio cholera and the mean of the diameter of inhibition zones ranges from (11-23 mm) for pomegranate peels, (9-20 mm) for Green tea leaves and (718mm) for Bay leaves extracts and statistically analyzed. There were significant differences between pomegranate peels, tea leaves and bay leaves extracts at each concentration used in this study. The pomegranate peels were found to have greater effects against Vibrio cholera followed by tea leaves, Bay leaves. Minimum bactericidal concentration (MBC) was also determined and it was shown that 10mg/ml was the MBC for pomegranate peels, 10-15mg/ml the MBC for tea leaves and 20-25mg/ml the MBC for Bay leaves.
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31

Fibrianto, Kiki, Aswin Rizky Wardhana, Laila Yum Wahibah, and Eka Shinta Wulandari. "The Influence of Leaf Age, Oxidizing Pre-Treatment and Serving Temperature on Sensory Characteristics of Ampelgading Robusta Coffee Leaves Tea." Jurnal Aplikasi Teknologi Pangan 8, no. 3 (August 12, 2019): 100. http://dx.doi.org/10.17728/jatp.4465.

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The cultivation of coffee plants produces leaf-waste which is only currently used for feed and fertilizer. Traditionally coffee leaves tea could be processed as “kopi kawa”, a popular tea-like beverage in West Sumatera, Indonesia. This research was aimed at characterizing the sensory profile of beverage made from Ampelgading Robusta coffee leaves by considering different leaves age, processing method, and serving temperature applying the Rate-All-That-Apply (RATA) method involving 111 consumer respondents. It was observed that the coffee leaves tea were sensorially dominated by green aroma and flavor, bitter taste, and astringent mouth-feel. The leaves age significantly affected 6 sensory attributes, i.e. sweet taste, sour taste, bitter taste, sweet flavor, earthy flavor, and woody flavor. Meanwhile the processing method (oxidized and non-oxidized pre-treatment) as well as serving temperature had no significant effect on the sensory perception of consumer although significant influences were recorded on the changing of total phenolic content, caffeine content, pH, and color parameters. As conclusion, sensory characteristic of Ampelgading robusta coffee leave tea was strongly affected by the age of leaf, regardless the pre-treatment process and serving temperature.
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32

Fairweather-Tait, Susan J., Zoe Piper, S. Jemil A. Fatemi, and Geoffrey R. Moore. "The effect of tea on iron and aluminium metabolism in the rat." British Journal of Nutrition 65, no. 1 (January 1991): 61–68. http://dx.doi.org/10.1079/bjn19910066.

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Weanling male Wistar rats were fed for 28 d on a semi-synthetic diet containing normal (38 μg/g) or low (9 μg/g) levels of iron. They were given water or tea infusion (20 g leaves/I water) to drink. Two further groups were given a normal- or low-Fe diet containing added tea leaves (20 g/kg diet). At the end of the study period, all rats given the low-Fe diet were severely anaemic, as assessed by haemoglobin, packed cell volume and liver Fe. Those given tea or the diet with added tea leaves showed a greater degree of Fe depletion. The blood and liver aluminium levels were not increased as a result of consuming tea or tea leaves, despite the higher Al intakes. Fe deficiencyper sehad no effect on Al absorption or retention from tea. It was concluded that the Al in tea was very poorly absorbed but that tea, either in the form of an infusion or as tea leaves, had an adverse effect on Fe status
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33

Cao, Miaolong, Yuanjian Yang, Chuanyu Wu, and Chenggan Cai. "A novel micro-spiral pneumatic selection system for the separation of fresh tea leaves." International Journal of Food Engineering 17, no. 8 (April 23, 2021): 595–608. http://dx.doi.org/10.1515/ijfe-2020-0294.

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Abstract There are no standard machines or systems used for grading the new tea leaves in the market, a micro-spiral pneumatic selection system was designed to separate fresh tea leaves, solving the difficulties in tea leaf selecting and separation. The system can flexibly separate the tea leaves continuously in high quality. And the simulation model was established based on the experiments results to optimize the design parameters. The maximum constant air flow rate separation tests showed that the symmetrical distribution effect of six tubular fans provided better balance than four tubular fans, and three grades of fresh tea can be differentially sorted. Additionally, solid particle simulation tests showed that separation begins at heights between 0.27 and 0.37 m. When the air flow rates range from 4.4 to 6.6 m/s, fresh tea leaves containing only one leaf per stem are well separated from multi-leaf containing stems. Furthermore, solid particle simulation tests indicated that different sizes of fresh tea leaves can be distributed in corresponding annular regions of specific widths; therefore, the flow field simulation tests showed that an optimized system could separate tea leaves according to the number of leaves on the stem. To sum, this study reported a novel micro-spiral pneumatic selection system with high efficiency for the separation of fresh tea leaves.
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34

Rongyang, Wang, Sun Liang, Chen Zhiwei, Zheng Wenguang, Zhang Yudong, Tong Junhua, Ye Yang, and Wu Chuanyu. "Experimental Evaluation of Chain-Driven Mesh Belt Sorting System for Machine-Plucked Fresh Tea Leaves." Applied Engineering in Agriculture 36, no. 3 (2020): 399–409. http://dx.doi.org/10.13031/aea.13467.

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HighlightsA chain-driven mesh belt sorting system for machine-plucked fresh leaves was developed.The sorting system are evaluated with respect to provide the quality and consistency necessary to produce famous green tea.The Grade-A-, Grade-B, and Grade-C leaves can be sorted out from raw Grade-D machine-plucked fresh leaves.Abstract. Due to the varying contents of machine-plucked fresh tea leaves when harvesting in summer/autumn green tea at different times, they can only be used to produce bulk green tea, it is difficult to produce famous high-quality green tea, limiting the economic benefits of using mechanical plucking technology. In this study, a chain-driven mesh belt sorting system was developed to address the uneven quality grade of machine-plucked fresh leaves in order to grade high-quality leaves for famous green tea according to their shape and consistency. The operating parameters and the sorting effectiveness of the proposed method were evaluated using separation experiments. The results show that raw collected Grade-D machine-plucked fresh leaves can be sorted into Grade-A-, Grade-B, and Grade-C material by a series of four collectors. The mass of debris (old stems, leaves, fragments, or buds) in the final collector accounted for 94.38% of the remaining material, while 47.65% of leaves from the initial collector were separated out as one-bud-multi-leaves. The application of additional separation cycles using the same stage collector was found to further increase the classification of the separated high-quality tea leaves from Grade-A- to Grade-A to Grade-A+. The results of these experiments reveal that the proposed system can classify fresh leaves according to their shape and tenderness, providing high-quality leaves for subsequent mechanized tea production and improving the economics of tea production. These findings are of considerable theoretical significance for the design of high-efficiency and low-damage automatic grading devices for machine-plucked fresh tea leaves. Keywords: Agricultural machinery, Chain-driven mesh belt, Grading, Machine-plucked fresh leaves, Tea sorting.
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35

Dong, Fang, Lanting Zeng, Zhenming Yu, Jianlong Li, Jinchi Tang, Xinguo Su, and Ziyin Yang. "Differential Accumulation of Aroma Compounds in Normal Green and Albino-Induced Yellow Tea (Camellia sinensis) Leaves." Molecules 23, no. 10 (October 18, 2018): 2677. http://dx.doi.org/10.3390/molecules23102677.

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Tea (Camellia sinensis) cultivars with green leaves are the most widely used for making tea. Recently, tea mutants with white or yellow young shoots have attracted increasing interest as raw materials for making “high-quality” tea products. Albino teas are generallycharacterized as having metabolites of relatively high amino acid content and lower catechin content. However, little is known about aroma compounds in albino tea leaves. Herein, we compared original normal leaves (green) and light-sensitive albino leaves (yellow) of cv. Yinghong No. 9. GC-MS was employed to analyze endogenous tea aroma compounds and related precursors. Quantitative real time PCR was used to measure expression levels of genes involved in biosyntheses of tea aromas.The total contents of most endogenous free tea aromas, including aroma fatty acid derivatives, aroma terpenes, and aroma phenylpropanoids/benzenoids, and their glycosidically bound aroma compounds, were lower in yellow leaves than in green leaves. The content of the key precursor geranyl diphosphate (GDP) and expression levels of key synthetic genes involved in the formation of linalool, a major aroma compound in cv. Yinghong No. 9, were investigated. Linalool content was lower in albino-induced yellow leaves, which was due to the lower GDP content compared with normal green leaves.
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36

Somsong, Pimpinan, Chalat Santivarangkna, Pimsiri Tiyayon, Chi-Ming Hsieh, and Warangkana Srichamnong. "Assessing Polyphenol Components and Antioxidant Activity during Fermented Assam Tea Ball Processing." Sustainability 12, no. 14 (July 21, 2020): 5853. http://dx.doi.org/10.3390/su12145853.

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Fermented tea is traditionally consumed in many Asian countries. In Thailand, the product is made by anaerobic submerged fermentation of semi-mature tea leaves before being made into a ball form. This study aims to investigate the composition of health-associated bioactive compounds in fermented tea balls made from Camellia sinensis var. assamica, which is naturally grown in the forests of northern Thailand. The processing involves steaming semi-mature tea leaves followed by anaerobic fermentation in 2% NaCl solution (1:5 w/v of tea leaves solution). Levels of catechin (C), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin gallate (EGCG), gallocatechin (GC), flavonols (myricetin, quercetin, and kaempferol), phenolic acids (caffeic acid, chlorogenic acid, coumaric acid, and sinapic acid), total phenolic content, and in vitro antioxidant activity were evaluated in fresh tea leaves, steamed tea leaves, and fermented tea leaves over a period of 60 days’ monitoring. The results indicated that fermented tea balls still contain significant amounts of tea polyphenols, although their processing may result in some loss of most bioactive compounds. The antioxidant activity measured by Ferric Reducing Antioxidant Power (FRAP), 2,2-diphenyl-1-picrylhydrazyl (DPPH), and Oxygen Radical Absorbance Capacity (ORAC) assays also declined as the fermentation time was extended. However, phenolic acids, including caffeic acid and sinapic acid, contrastingly increased during prolonged fermentation by 74.35% and 171.43% from fresh leaves, respectively.
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37

Cao, Hongli, Jiamin Li, Yijun Ye, Hongzheng Lin, Zhilong Hao, Naixing Ye, and Chuan Yue. "Integrative Transcriptomic and Metabolic Analyses Provide Insights into the Role of Trichomes in Tea Plant (Camellia Sinensis)." Biomolecules 10, no. 2 (February 16, 2020): 311. http://dx.doi.org/10.3390/biom10020311.

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Trichomes, which develop from epidermal cells, are regarded as one of the key features that are involved in the evaluation of tea quality and tea germplasm resources. The metabolites from trichomes have been well characterized in tea products. However, little is known regarding the metabolites in fresh tea trichomes and the molecular differences in trichomes and tea leaves per se. In this study, we developed a method to collect trichomes from tea plant tender shoots, and their main secondary metabolites, including catechins, caffeine, amino acids, and aroma compounds, were determined. We found that the majority of these compounds were significantly less abundant in trichomes than in tea leaves. RNA-Seq was used to investigate the differences in the molecular regulatory mechanism between trichomes and leaves to gain further insight into the differences in trichomes and tea leaves. In total, 52.96 Gb of clean data were generated, and 6560 differentially expressed genes (DEGs), including 4471 upregulated and 2089 downregulated genes, were identified in the trichomes vs. leaves comparison. Notably, the structural genes of the major metabolite biosynthesis pathways, transcription factors, and other key DEGs were identified and comparatively analyzed between trichomes and leaves, while trichome-specific genes were also identified. Our results provide new insights into the differences between tea trichomes and leaves at the metabolic and transcriptomic levels, and open up new doors to further recognize and re-evaluate the role of trichomes in tea quality formation and tea plant growth and development.
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38

Rahman, MM, MA Kalam, MA Salam, and MR Rana. "Aged leaves effect on essential components in green and oolong tea." International Journal of Agricultural Research, Innovation and Technology 3, no. 2 (February 2, 2014): 54–58. http://dx.doi.org/10.3329/ijarit.v3i2.17845.

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Tea leaf encompasses essential components like caffeine, polyphenol, lipid etc. The study was conducted to find out the essential constituents in green and oolong tea from aged tea leaves during the year of 2012. Tea leaves with different plucked aged were collected from Lackatoorah Tea Estate at sylhet district in Bangladesh. Collected leaves were processesed to make desirable samples for biochemical analysis in the laboratory of Department of Food Enginnering and Tea Technology, SUST. Results revealed that the essential constituents like moisture, caffeine, polyphenol, lipid, protein, ash, ascorbic acid, acidity and pH value in green tea made from different aged leaves were found slightly higher than oolong tea, ranged from 6.38±1.06 to 3.49±0.59%; 4.91±0.82 to 1.49±0.24%; 30.88±5.15 to 18.23±3.04%; 7.50±1.25 to 9.58±1.59%; 13.15±2.19 to 17.33±2.88%; 3.87±1.65 to 7.86±1.31%; 48.4±8.05 to 21.3±3.55(mg); 2.13±0.68 to 1.18±0.19% and 5.52±0.11 to 5.97±0.18%, respectively. Similarly, the moisture, caffeine, polyphenol, lipid, protein, ash, ascorbic acid, acidity and pH value from different aged leaves were found in oolong tea from 6.19±1.04 to 2.98±0.49%; 4.68±0.78 to 1.11±0.19%; 20.89±3.48 to 8.23±1.37%; 6.40±1.07 to 9.13±1.52%; 13.03±2.17 to 17.19±2.86%; 3.44±0.58 to 7.57±1.27% 6.44±1.08 to 0.98±0.17 (mg); 2.02±0.34to 1.02±0.17% and 5.53±0.11 to 5.97±0.20%, respectively. Therefore, young tea leaves (i.e. 5 to 8 days tea leaves) should be plucked for considering useful constituents in processed green tea and oolong tea. DOI: http://dx.doi.org/10.3329/ijarit.v3i2.17845 Int. J. Agril. Res. Innov. & Tech. 3 (2): 54-58, December, 2013
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39

Gamlı, Ömer Faruk, Özge Süfer, and Tülin Eker. "Dehydration Kinetics and Infusion Attributes of Microwave Dried Olive Leaves." Turkish Journal of Agriculture - Food Science and Technology 6, no. 8 (August 20, 2018): 963. http://dx.doi.org/10.24925/turjaf.v6i8.963-970.1596.

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Olive leaves have been catching consumers’ and researchers’ great interest because of benefits on human health. In this study, the olive leaves were dried by microwave method at different powers (52, 90, 167, 290, 347 W real effective power levels) and drying kinetics of olive leaves were examined to find the best mathematical model. Page model was the most suitable model rather than the others. Diffusion coefficients were ranged between 2.65×10-10 to 6.87×10-10 m2/s and an increment in power level promoted moisture diffusivities. Dried olive leaves were used to get leave tea and different infusion temperatures were investigated to recover the total polyphenols (mg GAE/kg) and radical scavenging activities (%). Rising in infusion temperature, especially at 100°C enhanced the extraction levels of polyphenols from leave tea. Olive leaves dried at 167 W had higher phenolic contents (2282.9 mg GAE/kg) among all samples.
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40

Li, Jianlong, Lanting Zeng, Yinyin Liao, Dachuan Gu, Jinchi Tang, and Ziyin Yang. "Influence of Chloroplast Defects on Formation of Jasmonic Acid and Characteristic Aroma Compounds in Tea (Camellia sinensis) Leaves Exposed to Postharvest Stresses." International Journal of Molecular Sciences 20, no. 5 (February 27, 2019): 1044. http://dx.doi.org/10.3390/ijms20051044.

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Characteristic aroma formation in tea (Camellia sinensis) leaves during the oolong tea manufacturing process might result from the defense responses of tea leaves against these various stresses, which involves upregulation of the upstream signal phytohormones related to leaf chloroplasts, such as jasmonic acid (JA). Whether chloroplast changes affect the formation of JA and characteristic aroma compounds in tea leaves exposed to stresses is unknown. In tea germplasms, albino-induced yellow tea leaves have defects in chloroplast ultrastructure and composition. Herein, we have compared the differential responses of phytohormone and characteristic aroma compound formation in normal green and albino-induced yellow tea leaves exposed to continuous wounding stress, which is the main stress in oolong tea manufacture. In contrast to single wounding stress (from picking, as a control), continuous wounding stress can upregulate the expression of CsMYC2, a key transcription factor of JA signaling, and activate the synthesis of JA and characteristic aroma compounds in both normal tea leaves (normal chloroplasts) and albino tea leaves (chloroplast defects). Chloroplast defects had no significant effect on the expression levels of CsMYC2 and JA synthesis-related genes in response to continuous wounding stress, but reduced the increase in JA content in response to continuous wounding stress. Furthermore, chloroplast defects reduced the increase in volatile fatty acid derivatives, including jasmine lactone and green leaf volatile contents, in response to continuous wounding stress. Overall, the formation of metabolites derived from fatty acids, such as JA, jasmine lactone, and green leaf volatiles in tea leaves, in response to continuous wounding stress, was affected by chloroplast defects. This information will improve understanding of the relationship of the stress responses of JA and aroma compound formation with chloroplast changes in tea.
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41

Widyaningrum, Naniek, Badie'ah Badie'ah, and Sri Lestari. "Antibacterial activity of the dregs of green tea leaves (Camellia sinensis L.) on Staphylococcus epidermidis as causes of acne." Journal of Science & Science Education 1, no. 2 (October 26, 2017): 1–5. http://dx.doi.org/10.24246/josse.v1i2p1-5.

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The dregs of green tea leaves have not been used until today, it is still considered as a waste that is not useful. It is known that the dregs of the green tea leaves contain Epigallocatechin-3-gallate (EGCG), which is quite high. EGCG has benefits as an antibacterial. The long-term goal of this research is the application of cosmetic preparation products from the dregs of green tea leaves that have effectiveness, stability and high economic value. The specific target of this research is to get the dose and concentration of the dregs of green tea leaves in a stable and effective way as anti-acne against Staphylococcus epidermidis (S. epidermidis). The search of the dregs of green tea leaves is by techniques of infundation of liquid fractions with ethyl acetate, identification of EGCG compound by using HPLC, antibiotics test against S. epidermidis was conducted by diffusion method. The results showed that the content of EGCG of the dregs of green tea leaves was 21.325% w/w, and the concentration of 1% of the dregs of green tea leaves can inhibit the growth of S. epidermidis well.
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42

Pan, Xuejun, Guoguang Niu, and Huizhou Liu. "Microwave-assisted extraction of tea polyphenols and tea caffeine from green tea leaves." Chemical Engineering and Processing: Process Intensification 42, no. 2 (February 2003): 129–33. http://dx.doi.org/10.1016/s0255-2701(02)00037-5.

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43

Chowdhury, Razia Sultana, Irin Siddiqua Moly, Mainuddin Ahmed, Mohammad Shameem Al Mamun, Md Mozammel Hoque, and Md Faruque Miah. "Impact of the mosquito bug (Helopeltis theivora) infestation on the quality of tea (Camellia sinensis)." Bangladesh Journal of Zoology 44, no. 2 (June 13, 2017): 197–207. http://dx.doi.org/10.3329/bjz.v44i2.32759.

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The influence of tea mosquito bug (Helopeltis theivora) infestation on the physiological and biochemical changes in tea leaves as well as quality parameters of the made tea was investigated. Results revealed that physiological parameters such as polyphenol, chlorophyll a and b, carotenoids, catechins, reducing sugar and antioxidant activity reduced when the shoots are infested by tea mosquito bug. Black tea prepared from Helopeltis infested shoots contained significantly lower amount of theaflavin and thearubigin ratio, highly polymerized substances, total liquor colour, colour index, caffeine and lipid than that of uninfested fresh tea leaves. The infestation of tea mosquito bug significantly reduced the physiological parameters of tea leaves and quality parameters of made tea that hamper the quality of drinking tea.Bangladesh J. Zool. 44(2): 197-207, 2016
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44

Nguyen, Tram Ngoc, Oanh Ngoc Huynh, and Hien Phuoc Phan. "Changes of phenolic compounds of tea leaves during Oolong tea process." Science and Technology Development Journal 17, no. 1 (March 31, 2014): 67–75. http://dx.doi.org/10.32508/stdj.v17i1.1271.

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It was believed that provided photographs of changes of total polyphenols (TPP), tannin, theaflavins (TF), thearubigins (TR) contents and total colour liquids. Green tea leaves were going through the stages: fresh tea → withering → incubated 1 → aromatic spin 1 → incubated 2 → aromatic spin 2 →fried inactivated enzymes. Tea samples in the stages were provided by Cau Tre tea factory. Tea samples were divided into two groups: the activated and inactivated enzyme groups – microwave was applied to treated the activated enzyme one. Tea samples after the inactivation were conducted. The results showed that TPP and tannin contents generally decreased. Changes of theaflavin contents were contrast to tannin contents. On the other hand, theaflavin and thearubigin are the major polyphenols that determine on the quality of Oolong tea.
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45

Deng, Wei-Wei, Min Li, Chen-Chen Gu, Da-Xiang Li, Lin-Long Ma, Yang Jin, and Xiao-Chun Wan. "Low Caffeine Content in Novel Grafted Tea with Camellia sinensis as Scions and Camellia oleifera as Stocks." Natural Product Communications 10, no. 5 (May 2015): 1934578X1501000. http://dx.doi.org/10.1177/1934578x1501000522.

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Caffeine, a purine alkaloid, is a major secondary metabolite in tea leaves. The demand for low caffeine tea is increasing in recent years, especially for health reasons. We report a novel grafted tea material with low caffeine content. The grafted tea plant had Camellia sinensis as scions and C. oleifera as stocks. The content of purine alkaloids was determined in the leaves of one-year-old grafted tea plants by HPLC. We also characterized caffeine synthase (CS), a key enzyme involved in caffeine biosynthesis in tea plants, at the expression level. The expression patterns of CS were examined in grafted and control leaves by Western blot, using a self-prepared polyclonal antibody with high specificity and sensitivity. The expression of related genes ( TCS1, tea caffeine synthase gene, GenBank accession No. AB031280; sAMS, SAM synthetase gene, AJ277206; TIDH, IMP dehydrogenase gene, EU106658) in the caffeine biosynthetic pathway was investigated by qRT-PCR. HPLC showed that the caffeine content was only 38% as compared with the non-grafted tea leaves. Immunoblotting analysis showed that CS protein decreased by half in the leaves of grafted tea plants. qRT-PCR revealed no significant changes in the expression of two genes in the upstream pathway ( sAMS and TIDH), while the expression of TCS1 was greatly decreased (50%). Taken together, these data revealed that the low caffeine content in the grafted tea leaves is due to low TCS1 expression and CS protein accumulation.
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46

Ponmurugan, Ponnusamy, Fahad Khalid Aldhafiri, and Santhanaraj Balakrishnan. "Antibacterial Activity of Green Tea Leaves." International Journal of Current Microbiology and Applied Sciences 5, no. 11 (November 10, 2016): 472–77. http://dx.doi.org/10.20546/ijcmas.2016.511.054.

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47

FUKUHARA, Mikio, Limi OKUSHIMA, Kiyoshi MATSUO, and Tomoo HOMMA. "Acoustic Characteristics of Fresh Tea Leaves." Japan Agricultural Research Quarterly: JARQ 39, no. 1 (2005): 45–49. http://dx.doi.org/10.6090/jarq.39.45.

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48

NEGISHI, Osamu, Tetsuo OZAWA, and Hiroshi IMAGAWA. "N-methyl nucleosidase from tea leaves." Agricultural and Biological Chemistry 52, no. 1 (1988): 169–75. http://dx.doi.org/10.1271/bbb1961.52.169.

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49

Holbrook, Thomas M. "(Mis)Reading the Political Tea Leaves." American Politics Research 29, no. 3 (May 2001): 297–301. http://dx.doi.org/10.1177/1532673x01293007.

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50

Suran, Melissa. "Reading the tea leaves of Congress." EMBO reports 12, no. 5 (May 2011): 404–7. http://dx.doi.org/10.1038/embor.2011.59.

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