Abstract
This study compared the contents of catechins and caffeine in Kamairi-cha, which had been produced by three different commonly-used manufacturing lines, with those in Sen-cha. Consequently, no differences were observed in the contents of catechins and caffeine in the crude tea between Kamairi-cha and Sen-cha. However, the contents of catechins and caffeine in the infusion from Kamairi-cha were lower than those from Sen-cha although the infusion was obtained under different conditions, including infusing temperature, infusing time and others. In particular, the lowest contents of catechins and caffeine were obtained in the infusion from Kamairi-cha when a secondary tea drying machine was used in the manufacturing line. The reason for this was considered to be due to a short duration of the pressing process, by which the cellular tissues of tea leaves were slightly damaged.
