Journals Information
Universal Journal of Agricultural Research Vol. 12(5), pp. 615 - 628
DOI: 10.13189/ujar.2024.120501
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Biochemistry of Tea Leaves and Tea Processing Technology
Fabien Nsanzabera 1,*, Barithazar Nduwayezu 2, Evangeline Irakoze 1, Aimable Mwiseneza 1, Isaac Mubashankwaya 3, Alexis Manishimwe 1, Jean Bosco Nsengiyumva 1, Fabien Nkurikiyimana 1
1 Department of Education in Sciences, Faculty of Education, University of Technology and Arts of Byumba (UTAB), Rwanda
2 Department of Production and Quality, Top Solution Company Ltd, Rwanda
3 Faculty of Agriculture, Environmental Management and Renewable Energy, University of Technology and Arts of Byumba (UTAB), Rwanda
ABSTRACT
The tea (Camellia spp.) is ranked second highest consumed beverage in the world after water and the highest in flavonoid content. These compounds are the ones that provide tea with its remarkable flavor, fragrance, and related health advantages like its ability to fight cancer, reduce obesity, and lower blood pressure. Flavan-3-ols, a class of flavonoids that include (+)-catechins, (-)-epicatechin (EC), (+)-gallocatechin, (-)-epigallocatechin (EGC), (-)-epicatechin-3-gallate (ECG), and (-) epigallocatechin-3-gallate (EGCG) are the main bioactive compounds found in tea. These substances are the precursors of the theaflavins and thearubigins, which after fermentation and oxidation give some tea varieties, like black tea, their distinct flavor and color. The quality of tea beverage depends on various factors including the genetic makeup of the plant that defines the metabolites synthesis in tea leaves and their respective quantities; the growing region; the methods used for horticulture and harvesting like treatment with NPK complemented with biochar or rapeseed cake that significantly improves the concentration of amino acids and catechin in the young shoots, stems, and roots of the tea; and the surrounding environment. The phenolic composition and quality of tea infusions are also influenced by the conditions during processing like oxidation and fermentation, brewing conditions including temperature and time, and storage after harvest that is controlled by humidity and temperature. We anticipate to provide an overview of tea processing technology and an understanding of the biochemistry of tea (Camellia sinensis) leaves in this review.
KEYWORDS
Biochemistry of Tea Leaf, Camellia sinensis, Tea Processing, Polyphenols, Classification of Tea
Cite This Paper in IEEE or APA Citation Styles
(a). IEEE Format:
[1] Fabien Nsanzabera , Barithazar Nduwayezu , Evangeline Irakoze , Aimable Mwiseneza , Isaac Mubashankwaya , Alexis Manishimwe , Jean Bosco Nsengiyumva , Fabien Nkurikiyimana , "Biochemistry of Tea Leaves and Tea Processing Technology," Universal Journal of Agricultural Research, Vol. 12, No. 5, pp. 615 - 628, 2024. DOI: 10.13189/ujar.2024.120501.
(b). APA Format:
Fabien Nsanzabera , Barithazar Nduwayezu , Evangeline Irakoze , Aimable Mwiseneza , Isaac Mubashankwaya , Alexis Manishimwe , Jean Bosco Nsengiyumva , Fabien Nkurikiyimana (2024). Biochemistry of Tea Leaves and Tea Processing Technology. Universal Journal of Agricultural Research, 12(5), 615 - 628. DOI: 10.13189/ujar.2024.120501.