Chagyo Kenkyu Hokoku (Tea Research Journal)
Online ISSN : 1883-941X
Print ISSN : 0366-6190
ISSN-L : 0366-6190
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Organic and Inorganic Components of Shishikui-Kancha
Hiroki Nishioka, Takafumi Arisawa, Eri Ikeda, Naoto Yokoyama, Haruna Yoshimoto, Makoto Togawa
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Keywords: Shishikui-Kancha, catechins, free amino acids, free sugars, inorganic elements
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2024 Volume 2024 Issue 138 Pages 57-62

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Abstract

Organic and inorganic components of Shishikui-kancha produced in midwinter in Kaiyo, Tokushima, Japan, were analyzed. Compared to tea produced in spring, the organic components of Shishikui-kancha were higher in free sugars and lower in polyphenols, catechins, caffeine, and free amino acids. In terms of inorganic components, Shishikui-kancha contained higher concentrations of Ca, Al, Mn, Ba and Sr than tea produced in spring.

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© 2024 Japanese Society of Tea Science and Technology
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