Evaluation of morphological and biochemical components of PH8 and PH10 tea varieties in the spring in Phu Ho district
2014
Nguyên Quoc Sinh; Nguyen Thi Minh Phuong; Ngo Xuan Cuong
Matcha is powdered Products of high economic value in Japan. It is produced from raw tea leaves. In biochemical component content of catechins, chlorophyll and free amino acids, L-theanine is particularly high. This amino acid content is depending on the varieties and the growth and development of tea tree. The purpose of our research was to evaluate morphological and biochemical components of PH8 and PH10 tea varieties in the spring in Phu Ho. The results of our experiments have shown that there are varieties pH8 biochcmical properties such as the high tannin, chlorophyll, fee amino acids and catechins content, low caffeine content. This high quality tea variety and it's suitable for processing Matcha.
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