Abstract
We showed clearly that the taste component of green tea changes with surface conditions of a kyusu teapot. The mechanism which affects a taste component was for not a component like glutamic acid but polyphenol with a functional group like catechin to adsorb on the surface of a teapot. When it BET-adsorbs and catechin chemisorbs on the surface of a teapot showed that the presentation of a taste component changed and the taste of change sushi and tea differed in the relative presentation of the taste component of the tea brewed with the teapot. The identification result by XRD and FTIR was a weddellite.
