Chemical properties and extraction rate of some black and green teas
Ozdemir, F. | Karkacier, M. (Akdeniz Univ., Faculty of Agriculture, Antalya (Turkey). Div. of Food Science and Technology)
In this study, the chemical properties and the extraction rate related within time were determined of 5 different Turkish black teas and 2 Chinese green teas. All tea samples brewed in boiled water gave more extract than tea samples brewed by standard brewing method. It was determined that fifteen minutes is well enough to brew, however end of this time the extraction rate was average 65 %
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Este registro bibliográfico ha sido proporcionado por Ministry of Agriculture and Forestry, Department of Training and Publication, National AGRIS Center (Türkiye)