Characterisation of white tea – Comparison to green and black tea |
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| Authors: | Y Hilal and U Engelhardt |
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| Affiliation: | (1) Department of Biotechnology, Yuanpei University, 306 Yuanpei Street, Hsinchu, 300, Taiwan, R.O.C;(2) Department of Environmental Engineering and Health, Yuanpei University, 306 Yuanpei Street, Hsinchu, 300, Taiwan, R.O.C; |
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| Abstract: | An overview is given on the manufacture of the different types of tea along with the most important phenolics present in tea
and methods of analysis. Compositional data are presented for green, white and black teas. A differentiation of green and
black tea by using the ratio between total phenolics and sum of the major catechins seems to be feasible.
For white tea there is no general accepted definition. Possible approaches are geographic origin, the botanical variety and
the manufacture or the appearance. The differentiation between green and white teas by the ratio mentioned above is not possible. |
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