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Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas.Green tea originated in China, but its production and manufacture has spread to many other count
Cook with Green tea
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Green tea is a type of tea that is made from Camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas.Green tea originated in China, but its production and manufacture has spread to many other countries in Asia. Several varieties of green tea exist, which differ substantially based on the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest.
Variable temp electric kettle — 6 presets for different teas and coffees
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(3r)-sophorol
(2r,3r)-pinobanksin
(-)-epiafzelechin
(-)-medicarpin
(24r,25r)-3α,7α,12α,24-tetrahydroxy-5β-cholestanoyl coa
(22α)-hydroxy-campest-4-en-3-one
(-)-vestitol
(24s)-24-ethylbrassinone
(20e)-ginsenoside f4
(-)-maackiain
(1s,2r,4r)-1,8-epoxy-p-menthan-2-ol glucoside
(3z)-phytochromobilin
(24r,25r)-3α,7α,24-trihydroxy-5β-cholestanoyl coa
(24e)-3α,7α-dihydroxy-5β-cholest-24-enoyl-coa
(-)-menthone
(-)-quinic acid
+30 more
Highlighted compounds are flavor-active · click to view molecular profile
Prickly pear
20 shared
Based on shared molecular compounds · click to explore
Peer-Reviewed Optimal Ranges
Concentration
2%
250
Based on 3 papers
What science says
compound effect
“Mixtures of 1% (w/v) egg albumen and 0.25–0.4% (w/v) instant green teas in distilled water showed the greatest foam expansion (800–1140%) and foam stability (97–100%) at 10 min after whipping compared with 1% (w/v) egg albumen alone (226% for foam expansion and 34% for foam stability).”
mixtures of 1% (w/v) egg albumen and 0.25–0.4% (w/v) instant green teas→showed→the greatest foam expansion (800–1140%) and foam stability (97–100%)
“The sweetness and aroma of extracts of Se-enriched green tea were also significantly higher than that of normal tea and the bitterness of extracts of Se-enriched green tea was significantly lower compared with normal tea.”
“Differential scanning calorimetry thermograms showed that for the same instant green tea a higher concentration decreased the onset and peak (Tm) temperatures and enthalpy change values.”
higher concentration of instant green tea→decreased→the onset and peak (Tm) temperatures and enthalpy change values
“The sweetness and aroma of extracts of Se-enriched green tea were also significantly higher than that of normal tea and the bitterness of extracts of Se-enriched green tea was significantly lower compared with normal tea.”
“The sweetness and aroma of extracts of Se-enriched green tea were also significantly higher than that of normal tea and the bitterness of extracts of Se-enriched green tea was significantly lower compared with normal tea.”
selenium→decreases→bitterness of green tea extract
