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In this decade, the number of tea farmers producing fermented teas has increased in Japan. This movement has developed to the production of “Aromatic Sencha”, which has excellent aroma naturally generated by controlling oxidation conditions such as withering and maceration. … Continue reading
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Shizuoka Prefectural Tea Research Center has researched tea science and developed technologies in tea industry since 1908. The research fulfillments have supported various businesses in tea industries in the United Tea Estates of Shizuoka, such as tea farmers, tea processors, … Continue reading
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Teadenols are phenolic compounds detected in microbially fermented teas such as Puer tea and biosynthesized by Aspergillus sp. from catechins. These phenolic compounds were firstly isolated from tea leaves fermented with Aspergillus sp.(PK-1, FARM AP-21280) by Wulandari et al. (2011)[529]. … Continue reading
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‘Saemidori’ is one of the tea cultivars for green tea, suiting to Sencha, Gyokuro and matcha due to higher umami, bright green color and higher suitability to shade cultivation [505]. ‘Saemidori’ cultivar was developed from ‘Asatsuyu’ as the seed parent … Continue reading
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The demand for organic tea seems to have been gaining year by year. On the other hand, organic tea is not enough to be supplied to markets in many countries, I feel. Based on the increasing demand worldwide for organic … Continue reading
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Now tea plants are under dormancy as posted previously. In the resting period, tea plants are exposed under cold stress, which induces oxidative stress such as superoxide radical. Thus the fight against such oxidative stresses takes place in cells of … Continue reading
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“Hatsuyume”, the first dream in the night at 1st Jan., is considered to be an auspicious sing for the year. Especially appearance of 3 lucky signatures, Mt. Fuji, hawks and eggplant, are believed to provide good lucks. Now in January, … Continue reading
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“Matcha fusion” is the unique trial performed by Starbucks Japan till today. The company pressed its new matcha beverage will be launched from 26th Dec., which is newly developed and further different from the existing matcha recipes. The ingredients using … Continue reading
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The popularity of matcha has been gaining! Starbucks Japan has launched a new menu using matcha “Matcha White Marble Frappuccino” since 6th Dec. Besides, it is announced Starbucks Japan will launch an absolutely new matcha beverages. The ingredients matched to … Continue reading
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Speaking of foaming, those who learned chemistry may think some surfactants cause the bubbles. Indeed, tea leaves contains tea saponin, which can cause decrease of interface tension, resulting in foaming. However, Sawamura et al.(2012) clarified that not only water-soluble ingredients … Continue reading