Chagyo Kenkyu Hokoku (Tea Research Journal)
Online ISSN : 1883-941X
Print ISSN : 0366-6190
ISSN-L : 0366-6190
Umami Taste of "Gyokuro" High Grade Green Tea
Hideki HORIETomomi UJIHARAKatsunori KOHATA
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2002 Volume 2002 Issue 93 Pages 91-94

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Abstract
Gyokuro, high-grade green tea, contains a lot of amino acids. Umami is a very impor-tant taste for such high-grade teas. Amino acids and organic acids were analyzed in Gyokuro tea infusions. The model solution that imitates umami taste of the Gyokuro infusions was prepared according to the analytical data. It was estimated that glutamic acid, theanine and citric acid are important for umami taste of Gyokuro as results of the organoleptic omission tests from the model solution.
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© Japanese Society of Tea Science and Technology
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