We offer you the research document from the Department of Food Chemistry, Instituto de la Grasa, Consejo Superior de Investigaciones Científicas (CSIC), located at the Pablo de Olavide University campus, Building 46, Carretera de Utrera km. 1, 41013 Sevilla, Spain.

The document addresses the following issues:

  • Introduction: The document begins by introducing green tea and the role of chlorophyll in determining tea quality, emphasizing the importance of studying the chlorophyll profile in green tea.
  • Results: Chlorophyll Profile in Green Tea: Analysis of 17 different chlorophyll compounds in green tea.

Impact of Care and Harvesting: Comparison of chlorophyll content and the chlorophyll a/b ratio between shaded or covered green tea before harvesting and uncovered green tea.

  • Materials and Methods: Detailed description of the raw materials, chemicals, data collection methods, and analytical techniques used to determine chlorophyll.
  • Conclusion: Highlights the importance of analyzing the chlorophyll profile in green tea to determine quality and differentiate between different types of green tea, especially Matcha.

The document provides detailed information on how chlorophyll and its derivatives affect green tea quality and how they can be used to distinguish between different tea types.

To view the document, please access it here