Cultivation and Manufacture of tea with purification, processing, tea extract, green tea and black tea

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Cultivation and Manufacture of tea with purification, processing, tea extract, green tea and black tea

The book covers the following chapters: Tea (Origin, Classification, Breeding etc.), Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis), Cultivation of tea & its varieties (Camellia sinensis), Planting a New Tea Crop, Leaves of Camellia sinensis:Ordinary Brewing Plant, The Chemistry of Tea Non-volatiles, The Chemistry of Tea Volatiles, Taste aroma, colour and bioactive constituents of Tea, Phytochemical, Pharmacological and Beneficial Effects of Green Tea, Technology For Processing of Green Tea, Purification Process Influence On Green Tea Extracts, Technology of Green Tea Extracts, Drying Technology on Quality of Green Tea, Green Tea Selenium-enriched, Development and Application of Se-enriched Green Tea, Withering in the Processing of Black Tea, Home-Processing Black and Green Tea, Chemical constituents analysis of white tea of different qualities, The manufacture of black tea, Antimicrobial Effects of Green Tea Extracts, Plant Economics of Tea Bag Plant Economics of Herbal Tea, Plant Economics of Tea Boutique, Plant Economics of Instant Tea, Plant Economics of Tea and Coffee Processing & Packaging.

Preface

Tea as a beverage is of great importance to humans. Tea consumption has a long history of over , years. Originated in China, drinking tea as a habit of daily life has spread all over the world. Currently, tea is one of the most popular beverages globally. Because tea is widely consumed by hundreds of millions of people in a perpetual manner, the possible effects of tea on human health is of particular importance in the field of medical, agricultural, and food research. The general view of tea has experienced a series of changes. Originally in ancient China, tea was taken as a medicine to detoxify or to cure diseases. Later on, tea was recognized as a tonic, which is beneficial to human health. In the course of development, tea is widely accepted as a beverage. Despite those changes, tea remains a kind of medicine, at least in part, in traditional Chinese medicine, in which tea is used alone or in most cases used in combination with other herbs to treat a variety of disorders. Modern medical research has found that tea and tea products display a wide spectrum of bioactivity and show therapeutic effectiveness in a number of experimental disease models. The subject of bioactivity and therapeutic potential of tea and tea products has drawn much more attention.

As a plant product, tea has a highly complicated composition. Fresh tea leaves and the processed tea consist of a great number of substances which can be roughly divided into two categories, the non-volatile compounds and the volatile aroma compounds. The non-volatiles that constitute the major part of the tea solids include polyphenols, flavonols, amino acids, carotenoid and other pigments, carbohydrates, organic acids, caffeine and purine derivatives, enzymes, vitamins, and many others. The physiological effect of caffeine is well known and documented. The biological activity and pharmacological effect of tea polyphenols have been under intensive investigation in recent decades. Tea polyphenols are noted for a variety of biological activities, such as antioxidative activity, antimicrobial activity, antipromotion activity in carcinogenesis, and antitumor activity. The volatile aroma compounds are hundreds in number but relatively low in quantity. The bioactivity of most aroma compounds remains to be further elucidated. The composition of tea may be different in the tea leaves from various cultivars and geographic areas.

Furthermore, the composition of tea undergoes a series of changes in manufacture processing, leading to a great diversity of the composition among green tea, black tea or semi-fermented tea. Taking all the above-mentioned into account, tea is a highly complicated object to be evaluated for its bioactivity and the potentially therapeutic applications. However, due to its high complexity, tea is a rich resource of bioactive compounds from which new drugs may be discovered. In addition to the evaluation of the bioactivity of tea as a whole, it is of importance to search for new active separated principles from tea products.

The goal of this book is to cover all relevant aspects including botanical identification, processing and major tea categories, composition and the chemistry of constituents, biological activities, physiological and pharmacological effects, and experimental therapeutic effects. The therapeutic applications of tea based on traditional Chinese medicine are also included. The handbook describes aspects of tea cultivation, ranging from the history of old crop, machinery & equipment for various Tea, biological control, organic tea- and many more. This is a sincere attempt to open up the world of this wonderful beverage, its cultivation methods, types of tea available worldwide, manufacturing process, to the common man. In the following chapters we have integrated substances with their activity in order to cover the major advances comprehensively. A detailed discussion on the chemistry of tea may provide a broad basis for the elucidation of related bioactivity. An extended discussion on those major effects of tea may provide some clues leading to determination of its therapeutic uses.

This book will be a mile stone for its readers who are new to this sector, will also find useful for entrepreneurs, tea scientists and tea research establishments.

AUTHOR

Contents

Tea (Origin, Classification, Breeding etc.)

Origin of Tea
Classification of Tea
Initiation of Organized Tea Breeding In India
Tea Breeding and Polyploidy
Description of the Problem and Hypothesis

Manufacturing, Types, Composition and Medicinal Properties of Tea (Camellia sinensis)

Classification, Processing, Styles and Packaging of Tea
Classification of Tea
Tea Production Process
Green tea manufacture
Black and Oolong tea manufacture
White tea manufacture
Yellow and dark Tea manufacture
Tea Styles
Sorting and Packaging
Ingredients of Tealeaves
Vitamins and Minerals in Tea
Tea Polyphenols
Catechins
Proanthocyanidins
Theaflavins and Thearubigins
Flavonols (FOG) and Flavones (FCG)
Theanine
Caffeine

Cultivation of tea & its varieties (Camellia sinensis)

Description of tea plant
Tea Varieties
Cultivation conditions
Climate and exposition:
Type of soil
Irrigation
Tea plant reproduction
Reproduction by seeds
Reproduction by cuttings
Tea tree pruning
Tea crops association
Tea harvest
More information: Classes of tea.
Tea manufacturing
Collecting tea seeds
Tea producing countries

Planting a New Tea Crop

Planning the work
Choosing which tea variety to plant
Choosing a method for producing new tea plants
(seeds, seedlings, or cuttings)
How to produce new tea plants from seeds
Location of the nursery
Shade for the nursery
Use of net houses
Collecting soil for the nursery
Filling the containers
Planting the seeds
Taking care of the seedlings
How to produce new tea plants from cuttings
Preparing mother bushes
Calculate how many mother bushes to prepare based on Planting cuttings in a nursery
Taking care of the cuttings
Preparing the new field for tea
Ringing and cutting down trees
Planting green-manure bushes or grass
Improving the soil
Planting the tea into the new field

Leaves of Camellia sinensis:Ordinary Brewing Plant

Introduction
Tea Species' Profile And Chemical Composition
Tea Polyphenols
Factors Influencing Tea Leaves Polyphenol Content
During Processing
Tea Leaf Catechins
The Mechanism of Antioxidant Activity of Tea
Polyphenols
Bioavailability and Absorption of Tea Leaves
Components
Properties of Tea Polyphenols In Biological Systems
The Mechanism of Antioxidant Activity of Tea
Polyphenols
Bioavailability And Absorption of Tea Leaves
Components
Properties of Tea Polyphenols In Biological Systems
Tea Polyphenols In Body Weight Regulation
Properties of Tea Polyphenols In Food

The Chemistry of Tea Non-volatiles

Polyphenols
Polyphenols in tea flush and green tea
Polyphenols in black tea
Flavonols and Flavonol Glycosides
Flavones
Phenolic Acids and Depsides
Amino Acids
Chlorophyll, Carotenoids and Other Pigments
Carbohydrates
Organic Acids
Caffeine and Other Alkaloids
Minerals
Vitamins
Enzymes
Color
Color of green tea
Color of black tea
Color of oolong tea
Taste
Taste of green tea
Taste of black tea
Taste of oolong tea
Tea Cream and Tea Scum

The Chemistry of Tea Volatiles

Steam Distillation
Simultaneous Distillation Extraction (SDE)
Solvent Extraction
Headspace Analysis
Static
Dynamic
Supercritical Fluid Extraction (SFE)
Solid Phase Extraction (SPE)
Identification and Quantification
Formation of Tea Aroma
Green Odor
Floral Aroma
Roasted and Nutty Aroma
Off-flavor
Stale flavor
Photo-induced flavor
Retort smell
Smoky-burnt odor
Aroma Characteristics of Various Teas
Green Tea
Pan-fired green tea
Steamed green tea
Scented tea
Semi-fermented Tea
Pouchong tea
Oolong tea
Black Tea
Speciality Tea
Post fermented tea
Smoked tea
Herbal Tea
Development and Applications on Tea Aroma
Separation of Chiral Compounds
Separation and Identification of Glycosides

Taste aroma, colour and bioactive constituents of Tea

Introduction
Chemical Constituents of Tea
Polyphenols
Minerals
Taste, Aroma and Colour of Tea
Aroma of made tea
Taste of made tea
Colour of made tea
Biological Activity of Tea Chemical Constituents
Tea polyphenols and antioxidant activity
Tea polyphenols and the risk of cancer
Tea polyphenols and the risk coronary heart disease
Antibacterial and antiviral effects of tea
Anti-inflammatory effects of tea
Diabetes and renal failure effects of tea
Functionalities of tea and tea polyphenols in animal
models
Effects of tea polyphenols against other diseases

Phytochemical, Pharmacological and Beneficial Effects of Green Tea

Introduction
Epigallocatechin
Biological Activities of Green Tea-
Neurodegenerative Diseases-
Biochemical Properties

Technology For Processing of Green Tea

Introduction
Experimental
Processing Method
Results and Discussion
(a) Panning
(b) Cooling
(c) Rolling
(d) Roll-breaking

Purification Process Influence On Green Tea Extracts

Introduction
Material and Methods
Reagents
Plant material
Total polyphenol content
Lipid substrates and antioxidants
DPPHo radical scavenging method
Statistical analysis
Results

Technology of Green Tea Extracts

Introduction
Chemistry
Flavour constituents
Antioxidant mechanism
Method of incorporation into food
Application in food products
Stability tests
Peroxide value (PV)
Conjugated dienes
Thiobarbituric acid (TBA) value
Oil Stability Index (OSI)
Oxipres
Schaal oven storage test
Sensory evaluation

Drying Technology on Quality of Green Tea

Introduction
Materials and methods
Materials
Experiment procedures and methods
Determination of tea nutrition
Determination of rehydration ratio
Determination of colour
Determination of organizational structure
Assessment of sensory quality
Results and discussion
Comparison of rehydration
Comparison of drying rate
Comparison of colour
Comparison of nutritional components
Comparison of the organizational structure
Comparison of sensory quality

Green Tea Selenium-enriched

Introduction
Chemistry and Biological Functions of Selenium
Selenium Levels In Green Tea and Fortification
Methods Normal Levels of Selenium
Selenium Fortification
Effect of Selenium Fortification on the Quality of
Green Tea
Biological Activities of Se-enriched Green Tea
Antioxidant Activities
Antitumor Effect
Antimutagenic Effect
Prebiotic Properties
Safety of Se-enriched Green Tea

Development and Application of Se-enriched Green Tea

The Standards of Se-enriched Green Tea
Application of Se-enriched Green Tea

Withering in the Processing of Black Tea

Introduction
Withering process
Types of withering
Chemical withering
Physical withering
Biochemical changes during chemical withering
Proteins and amino acids
Carbohydrates and simple sugars
Lipids and fatty acids
Catechins and enzyme activity
Volatile flavor compounds (VFC)
Chlorophyll
Caffeine
Carotenoids
Roles of withering in different types of tea processing
Effects of withering on other processing parameters
in black tea production
Maceration/rolling
Fermentation (oxidation)
Drying (firing)
Storage of manufactured tea
Fundamentals of good withering

Home-Processing Black and Green Tea

(Camellia sinensis)
A simplified, hand-processed, Japan-style black tea
Hand-processed green tea using a microwave oven and wok

Chemical constituents analysis of white tea of different qualities

Materials and methods
Chemicals and reagents
Preparation of the test solution
Determination of catechins, caffeine and GA
Determination of amino acids
Tea preparation for UPLC–QQQ–MS/MS
UPLC-QQQ-MS/MS analysis

The manufacture of black tea

Phytochemicals
Alkaloids
Flavones, flavonoids and flavanols
Tannins
Quinones
Micro organisms evaluated in the antimicrobial
activity of tea
Staphylococcus aureus
Escherichia coli
Candida albicans
Streptococcus faecalis
Salmonella typhimurium
Rodent Plasmodium parasites
Life cycle of Plasmodium
Serum proteins as markers of inflammation
Tea samples
Reagents
The microorganisms used for in vitro antimicrobial assays of tea
Qualitative determination of Phenolics
Qualitative determination of Flavonoids
Qualitative determination of terpenes
Qualitative determination of cardiac glycosides
Qualitative determination of cardenolides
Qualitative determination of anthraquinones
Qualitative determination of saponins
Qualitative determination of tannins
Determination of alkaloid content
Determination of saponin content
Determination of phenolic content
Determination of tannin content
Determination of carbohydrate content
Determination of protein content
Determination of lipid content
Determination of anti-microbial effect of tea extracts
Mice used for in vivo studies
Plasmodium berghei isolate used for infection experiments
Body weights measurements of mice treated with
various dosages of green tea
Determination of effect of tea extracts on mice infection
Quantification of Plasmodium berghei
Determination of PCV
Determination of serum protein concentration in mice.

Antimicrobial Effects of Green Tea Extracts

Introduction
Materials and Method
Extraction procedures to obtain green tea extracts:
Calculation
Results

Plant Economics of Tea Bag

Plant Economics of Herbal Tea

Plant Economics of Tea Boutique

Plant Economics of Instant Tea

Plant Economics of Tea and Coffee Processing & Packaging

List of Tables

Table : Key ingredients of tealeaves and their shares in the dry matter Planting tea seeds directly into the field
Table General chemical components of tea leaves
Table Tea Catechins and Their Structure
Table Crystalline Shape and Physical Property of Tea Catechins
Table Tea Theaflavin
Table Contribution of Tea Drinking to the Requirements of Various Elements for Humans
Table Enzymes Detected in Tea Flush
Table Various Pigments (%) in Black Tea and Oolong Tea
Table Taste and Threshold Value of Tea Components
Table Aroma Constituents of Tea
Table Compounds Occurring as Glycones of dically Bound Volatiles
Table Configuration and Odor of Linalool Oxide Enantiomers.
Table . Approximate % by Weight of Selected Tea Polyphenols (Catechins)
Table . Composition of fresh tea flush (% dry eight)
Table . Aroma constituents of tea
Table Biochemical compounds responsible for aroma(flavor)
Table Biochemical compounds responsible for Taste
Table Biochemical compounds responsible for Color
Table Importance of Various Polyphenols Present in Tea in Various Animal Models
Table Total polyphenol content in purified green tea ethanol extracts
Table Antioxidative effectivity coefficient (Aec) of purified green tea ethanol extracts
Table DPPH scavenging activity of purified green tea ethanol extracts
Table - Prospective applications of green tea extract
Table Retention of the fresh leaves and fixation leaves
Table Standard table of sensory assessment
Table Effects of different drying technologies on the retention of nutrition
Table Levels of selenium (valence state) in Se-enriched green tea
Table Levels of selenium-containing compounds in Se-enriched green tea
Table Regression equation,LOD and LOQ in the determination of analytes

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