Chemical Composition of Fresh Tea Shoot
Compounds % Dry weight Contribution
Total Polyphenols 25 - 30 Astringency
Flavanols

(-) Epigallocatechin gallate 8 – 12
(-) Epicatechin gallate 3 – 6
(-) Epigallo catechin 3 – 6
(-) Epicatechin 1 – 3
(+) Catechin 1 – 2
(+) Gallocatechin 3 – 4
Flavonols and flavonol glycosides 3 – 4
Leuco anthocyanins 2 – 3
Polyphenolic acids and depsides 3 – 4
Caffeine 3 - 4 Briskness
Theobromine 0.2
Theophylline 0.5
Amino acids 4 – 5 Brothyness
Organic acids 0.5 – 0.6
Monosaccharides 4 – 5
Polysaccharides 14 - 22
Cellulose and Hemicellulose 4 – 7
Pectins 5 – 6
Lignin 5 – 6
Protein 14 – 17
Lipids 3 – 5
Chlorophylls and other pigments 0.5 - 0.6 Colour and Appearance
Ash (minerals) 5 – 6
Volatiles 0.01 – 0.02 Aroma



Biochemical compounds responsible for colour
Biochemical compounds responsible for taste
Compounds Colour ...
Compounds Taste
Theaflavins Yellowish brown
Polyphenol Astringent
Thearubigins Reddish brown
Amino acids Brothy
Flavonol glycosides Light yellow
Caffeine Bitter
Pheophorbide Brownish
Theaflavins Astringent
Pheophytin Blackish
Thearubigin Ashy and slight astringent
Carotene Yellow









Biochemical compounds responsible for flavour
Compounds Flavour
Linalool, Linalool oxide Sweet
Geraniol, Phenylacetaldehyde Floral
Nerolidol, Benzaldehyde, Methyl salicylate, Phenyl ethanol Fruity
Trans-2-Hexenal, n-Hexanal, Cis-3-Hexenol, Grassy, b-Ionone Fresh flavour

Principal Components of Black Tea Beverage
Components Concentration (g/100g)
Catechins 3
Theaflavins 3
Thearubigins 12
Flavanols 6
Phenolic acids and Depsides 10
Amino acids 13
Methylxanthines 8
Carbohydrates 10
Protein 0.8
Mineral matter 8
Volatiles 0.05


(Components measured in wt % of extract solids)


Kaynak: Tea Research Association