TEA TECHNOLOGY AND ITS PROCESS: A REVIEW

Authors

  • LUAN RAMOS DA SILVA University of Campinas
  • DANIELLE MARQUES VILELA Federal University of Grande Dourados

Keywords:

Camellia sinensis, Beverage technology, China, Oxidation

Abstract

Tea, a beverage made by leaves of Camelia sinensis plants, is one of the most consumed beverages in the world. Besides its great flavor and aroma for the human palate, tea is a source of many chemical compounds, which has medicinal qualities. It originated in the year 2738 BC, in China, the largest producer and consumer country of tea. Plants of C. sinensis have a good capacity of adaptation in places with climate variation; also, the composition of its leaves is different as a function of its management. Among many kinds of tea, black and oolong tea are obtained by fermentation which consist basically of an enzymatic oxidation process without microorganisms. During its processing, oxidation and polymerization occur, resulting in changes in the leaves to guarantee a final product with adequate flavor, aroma and composition for human consumption.

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Author Biography

LUAN RAMOS DA SILVA, University of Campinas

Department of Food Technology, Faculty of Food Engineering, University of Campinas, Campinas, Brazil.

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Published

20-06-2019

How to Cite

DA SILVA, L. R., & VILELA, D. M. (2019). TEA TECHNOLOGY AND ITS PROCESS: A REVIEW. Uningá Review, 34(2), 39–50. Retrieved from https://revista.uninga.br/uningareviews/article/view/2505

Issue

Vol. 34 No. 2 (2019): Revista UNINGÁ Review

Section

1st Section: Environment and Agricultural Sciences

License

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