Tea is a very popular drink in world. Tea cultivated mainly in hilly where soil is acidic, high humidity ( heavy rainfall ) is present, good drainage facility for water passing away, partially shade is present.
main components of tea are given below:
polyphelonl - 24 to 28%
caffeine 2.5 to 4.5%
protein 18 to 22%
fiber 24 to 28%
carbohydrate 3 to 5%
pectin 5 to 7%
There are some components which are responsible different test. Such as caffeine is responsible for bitter test, amino acid is responsible for broth-test, theaflavins is responsible for astringent test, polyphenol is responsible for astringent test and thearubigin is responsible for ashy and slight astringent test.
There are some biochemical compounds that are responsible for different color. Such as carotene is responsible for yellow color, theaflavins is respomsible for yellowish brown color, pheophytin is responsible for blackish color, thearubigins is responsible reddish brown, pheophorbide is responsible brownish color and flavonol glycosides is responsible for light yellow color.
main components of tea are given below:
polyphelonl - 24 to 28%
caffeine 2.5 to 4.5%
protein 18 to 22%
fiber 24 to 28%
carbohydrate 3 to 5%
pectin 5 to 7%
There are some components which are responsible different test. Such as caffeine is responsible for bitter test, amino acid is responsible for broth-test, theaflavins is responsible for astringent test, polyphenol is responsible for astringent test and thearubigin is responsible for ashy and slight astringent test.
There are some biochemical compounds that are responsible for different color. Such as carotene is responsible for yellow color, theaflavins is respomsible for yellowish brown color, pheophytin is responsible for blackish color, thearubigins is responsible reddish brown, pheophorbide is responsible brownish color and flavonol glycosides is responsible for light yellow color.
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