Pu-erh tea tasting in Yunnan, China: Correlation of drinkers’ perceptions to phytochemistry

Abstract

This research demonstrated that production environment, processing methods, and infusion sequence in preparing tea are related to the phytochemical profile, free radical scavenging activity, and flavor of tea. Findings contribute to the ethnomedical literature by supporting previous studies that have hypothesized that the taste of plants, particularly bitterness, may guide societies in the search for medicinal plants and beneficial phytochemicals.

Effects of water availability and pest pressures on tea (Camellia sinensis) growth and functional quality

“…Total phenolic concentration and antioxidant activity further contribute to the overall functional properties of tea. Consumers can discern changes in these compounds that influence their purchasing decisions (Ahmed et al 2010). The methylxanthine caffeine is a nitrogen-based compound, while individual polyphenolic catechins along with the cumulative TPC measure represent carbon-based compounds.…”

“…Tea functional quality is largely determined by polyphenolic catechin and methylxanthine secondary metabolites that are responsible for its antioxidant, anti-inflammatory, cardioprotective and stimulant properties for human consumers (Lin et al 2003). Catechins and methylxanthines are found in the highest concentrations in young expanding leaves, those harvested for commercial tea, and human consumers are able to perceive changes in the concentrations of these metabolites by their bitterness, astringency and sweet aftertaste (Ahmed et al 2010). Since the concentrations of these compounds are predicted to increase following herbivory, increasing pest pressures during the rainy season (Coley 1998) could offset the effects of heavy rainfall.…”

Beyond yields: Climate change effects on specialty crop quality and agroecological management

“…Consumer perceptions of specialty crop quality is a key component characterizing human interactions with agroecosystems as it is related to an ecosystem service that human can directly distinguish through their senses. Previous research has highlighted how humans have an ability to discern sensory properties of agricultural products from different environmental and management conditions (Ahmed et al, 2010). For example, consumers were able to discern tea harvested from shade-grown agro-forests versus sun-grown terrace gardens on the basis of flavor (Ahmed et al, 2010).…”

“…Previous research has highlighted how humans have an ability to discern sensory properties of agricultural products from different environmental and management conditions (Ahmed et al, 2010). For example, consumers were able to discern tea harvested from shade-grown agro-forests versus sun-grown terrace gardens on the basis of flavor (Ahmed et al, 2010). Tea from shade-grown agro-forests was also considered to be of higher quality compared to those from terrace gardens on the basis of the key antioxidant secondary metabolites linked to tea's health-related and flavor properties (Ahmed et al, 2013).…”

Commercial Teas Highlight Plant DNA Barcode Identification Successes and Obstacles

“…Tea drinking originated in southern China at least 2000 years ago, and today tea is the most widely consumed beverage in the world1213. Different processing methods, ranging from drying and baking to months of microbial fermentation, produce the variety of tea types—white, green, black, oolong, and pu-erh—which differ in catechin content and antioxidant activity1415.…”