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By G. Spiller

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Compositional data must therefore be considered as valid only for a particular sample. A representative analysis of fresh leaf flush is presented in Table 2. 24–29 Compositional data refering to fresh leaf are based on dry-leaf solids, since leaf moisture varies from 75 to 80%. Detailed consideration will be given to those components and their precursors that characterize teas as a beverage and are, therefore, of special interest. B. Methylxanthines 1. Caffeine The range of caffeine levels in the tea plant is affected by all of the parameters that bring about variation in plant composition.

A. M. Jr. , Authentication of cocoa in maya vessels using high performance liquid chromatographic techniques, J. Chromatography, 466,279,1989. 41. J. A. Jr, The quantitative determination of caffeine in beverages using capillary electrophoresis analysis, 21,389-91,1993. 42. ThermoSeparation Products Application Note UN92-4 , ThermoSeparation Products; San Jose, CA, 1992 43. , Flow injection analysis for hypoxanthine in meat with dissolved oxygen detector and enzyme reactor, Talanta, 43,2053,1996.

Seed 2. Vegetative Propagation C. Field Establishment D. Plucking E. Mechanical Harvesting ©1998 CRC Press LLC V. VI. VII. Composition of Tea A. Composition Of Fresh Leaf B. Methylxanthines 1. Caffeine 2. Theobromine 3. Theophyllline 4. Biosynthesis C. Polyphenols 1. Tea Flavanols (catechins) 2. Flavonols and Glycosides 3. Gallic Acid D. Enzymes E. Amino Acids F. Carotenoids G. Minerals H. Volatile Components Manufacturing A. Introduction B. Chemistry of Tea Oxidation 1. Introduction 2. Flavanol Oxidation 3.

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