TEA TECHNOLOGY AND ITS PROCESS: A REVIEW
Tea, a beverage made by leaves of Camelia sinensis plants, is one of the most consumed beverages in the world. Besides its great flavor and aroma for the human palate, tea is a source of many chemical compounds, which has medicinal qualities. It originated in the year 2738 BC, in Ch...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Editora UNINGÁ
2019-06-01
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| Series: | UNINGÁ Review |
| Subjects: | |
| Online Access: | http://revista.uninga.br/index.php/uningareviews/article/view/2505/2148 |
| _version_ | 1818056265979396096 |
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| author | Luan Ramos da Silva Danielle Marques Vilela |
| author_facet | Luan Ramos da Silva Danielle Marques Vilela |
| author_sort | Luan Ramos da Silva |
| collection | DOAJ |
| description | Tea, a beverage made by leaves of Camelia sinensis plants, is one of the most consumed beverages in the world. Besides its great flavor and aroma for the human palate, tea is a source of many chemical compounds, which has medicinal qualities. It originated in the year 2738 BC, in China, the largest producer and consumer country of tea. Plants of C. sinensis have a good capacity of adaptation in places with climate variation; also, thecomposition of its leaves is different as a function of its management. Among many kinds of tea, black and oolong tea are obtained by fermentation which consist basically of an enzymatic oxidation process without microorganisms. During its processing, oxidation and polymerization occur, resulting in changes in the leaves to guarantee a final product with adequate flavor, aroma and composition for human consumption. |
| first_indexed | 2024-12-10T12:26:06Z |
| format | Article |
| id | doaj.art-c8f3033634ef43fbb0ca48b29ecb536a |
| institution | Directory Open Access Journal |
| issn | 2178-2571 |
| language | English |
| last_indexed | 2024-12-10T12:26:06Z |
| publishDate | 2019-06-01 |
| publisher | Editora UNINGÁ |
| record_format | Article |
| series | UNINGÁ Review |
| spelling | doaj.art-c8f3033634ef43fbb0ca48b29ecb536a2022-12-22T01:48:58ZengEditora UNINGÁUNINGÁ Review2178-25712019-06-013423950TEA TECHNOLOGY AND ITS PROCESS: A REVIEWLuan Ramos da Silva0Danielle Marques Vilela1Universidade Federal da Grande DouradosUniversidade Federal da Grande DouradosTea, a beverage made by leaves of Camelia sinensis plants, is one of the most consumed beverages in the world. Besides its great flavor and aroma for the human palate, tea is a source of many chemical compounds, which has medicinal qualities. It originated in the year 2738 BC, in China, the largest producer and consumer country of tea. Plants of C. sinensis have a good capacity of adaptation in places with climate variation; also, thecomposition of its leaves is different as a function of its management. Among many kinds of tea, black and oolong tea are obtained by fermentation which consist basically of an enzymatic oxidation process without microorganisms. During its processing, oxidation and polymerization occur, resulting in changes in the leaves to guarantee a final product with adequate flavor, aroma and composition for human consumption.http://revista.uninga.br/index.php/uningareviews/article/view/2505/2148beverage technologycamellia sinensischinaoxidation |
| spellingShingle | Luan Ramos da Silva Danielle Marques Vilela TEA TECHNOLOGY AND ITS PROCESS: A REVIEW UNINGÁ Review beverage technology camellia sinensis china oxidation |
| title | TEA TECHNOLOGY AND ITS PROCESS: A REVIEW |
| title_full | TEA TECHNOLOGY AND ITS PROCESS: A REVIEW |
| title_fullStr | TEA TECHNOLOGY AND ITS PROCESS: A REVIEW |
| title_full_unstemmed | TEA TECHNOLOGY AND ITS PROCESS: A REVIEW |
| title_short | TEA TECHNOLOGY AND ITS PROCESS: A REVIEW |
| title_sort | tea technology and its process a review |
| topic | beverage technology camellia sinensis china oxidation |
| url | http://revista.uninga.br/index.php/uningareviews/article/view/2505/2148 |
| work_keys_str_mv | AT luanramosdasilva teatechnologyanditsprocessareview AT daniellemarquesvilela teatechnologyanditsprocessareview |