The Development of Tea Culture in China

You-Ying Tu,Jiang-Fan Yang2 한국차학회 2015 한국차학회지 Vol.- No.S

Since the discovery and first consumption of tea by Shen-Nong has been 5000 years when he tasted various herbs. About 3000 years ago human started to plant tea trees in China. Now, tea is spread from China into many countries around the world. Tea is the second most popular soft drink in the world, and more people are getting to know its health functions. This review introduces three parts: the first part is the history of tea, which is long and complex, spreading across multiple cultures over the span of thousands of years. The second part is the processing and classification of six kinds of Chinese teas, including green tea, black tea, Oolong tea, yellow tea, white tea and dark tea. The third part is the different tea customs in different places according to different social culture and natural environment.

加工工艺对红茶品质的影响

屠幼英(Ying Tu You) 국제차문화학회 2015 차문화ㆍ산업학 Vol.30 No.-

红茶降脂减肥效果的研究进展

屠幼英(You ying Tu),李博(Bo LI),김은혜(Eun hye Kim) 국제차문화학회 2017 차문화ㆍ산업학 Vol.35 No.-

Development and Application of Tea Saponins: A Review

Ling-Yan Jia,You-Ying Tu 한국차학회 2015 한국차학회지 Vol.- No.S

Tea saponins are triterpenoid saponins from Camellia plants, and consist of a sapogenin, glycosides and organic acids. Up to 2013, at least 93 tea saponin monomers from the seeds, roots and flowers of tea plants have been isolated and identifined. Tea saponins are excellent natural biosurfactant, and possess a variety of pharmacological activities such as anti-inflammatory, anti-fungal, anti-bacterial, anti-cancer, hypolipidemic and gastric mucosal protection. In addition, tea saponins can be used for the recovery of heavy metals from wastewater and contaminated soils due to their high binding capacity with metal ions. These properties make tea saponins can be applied in pesticides, feed, aquaculture, textile, pharmaceuticals, cosmetics, building materials and environmental modification.Therefore, this article reviews the latest studies on tea saponins, and discuss the comprehensive utilization of tea saponins in the future

Structural Analysis of an Acidic Polysaccharide Isolated from White Tea

Feng Jin,Ling-Yan Jia,You-Ying Tu 한국식품과학회 2015 Food Science and Biotechnology Vol.24 No.5

A novel white tea polysaccharide (WTPS) was isolated from white tea. The structure and ingredients of WTPS were characterized using UV-vis, an amino acid analyzer, GC, Fourier transform infrared spectroscopy (FTIR), and nuclear magnetic resonance spectroscopy (NMR). WTPS was an acidic polysaccharide mainly composed of mannose (D-Man) and arabinose (L-Ara) with lesser amounts of glucose (D-Glc), rhamnose (L-Rha), and galactose (D-Gal) with molar ratios of 4.5:4.2: 2.2:1.1:1. Seventeen amino acids were confirmed as components of WTPS. The polysaccharide appeared to be homogenous with a weight average Mw of 2.9×104 Da based on gel permeation chromatography analysis. WTPS was identified as a hydrophilic polysaccharide consisting of monosaccharide and acidic heteropolysaccharid chains based on FTIR, NMR, and AFM analysis.

Relationship between Chemical Structures and Functions of Tea Polysaccharides

Feng Jin,Ling-Yan Jia,You-Ying Tu 한국차학회 2015 한국차학회지 Vol.- No.S

The worldwide consumption of tea is second only to water. Thus any health effects of drinking tea could have a significant impact on public health. Although tea has historically been thought to promote good health, research into the possible health benefits of tea is more recent. Tea polysaccharides sources show various important biological activities together with proteins and polynucleotides, such as anti-blood coagulation, anti-radiation, antioxidant, reducing blood sugar levels, hypoglycemic activities, anti-HIV, anti-cancer, cell-cell communication, cell adhesion and molecular recognition in the immune system, which are strongly affected by their chemical structures and chain conformations. In recent years, some tea polysaccharides sources have attracted much attention in the field of biochemistry and pharmacology. Observational studies have repeatedly shown that tea polysaccharides were mostly glycoconjugates in which a protein carries one or more carbohydrate chains covalently associated with a polypeptide backbone, usually some forms of via N- or O-linkages. It is interesting and important to elucidate the relation among chemical structures, chain conformations of tea polysaccharides and their biological activities. However, tea polysaccharides are usually composed of various monosaccharides linked with different glucosidic bonds. Some tea polysaccharides have hyperbranched structures. Moreover, tea polysaccharides often have high molecular weights, and tend to form aggregates in solution that can mask the behavior of individual macromolecules. In consequence, to characterize the chemical structures and chain conformations of polysaccharides is not an easy task. To make clear the chemical structures and chain conformations of tea polysaccharides is important to understand their biological activities. This article attempts to review the current development on structural and conformational characterization of some tea polysaccharides. In this paper, the various aspects of the investigation results of tea polysaccharides chemical structures in the recent decades were summarized. The chemical structures were analyzed by FTIR, NMR (one and two dimensions), CD and AFM, and so on.

Effect of Tea Brewing Containers of Different Materials on the Taste and Quality Components of Tieguanyin and Pu’er Tea

Yuan-Yuan Wu,Xian Shen,Eun-hye Kim,Lin Huang,Ling Hou,You-Ying Tu 한국차학회 2015 한국차학회지 Vol.- No.S

Several previous works showed that the brewing temperature, time, ratio of tea and water had significant effects on the quality of different tea infusions. The appropriate tea brewing condition is vital for a cup of delicious tea. In China, the tea brewing container is also thought to be important for tea brewing. However, there are few works on the effect of tea brewing containers of different materials on tea infusions. In this work, Tieguanyin and Pu’er tea infusions were prepared with tea cups of glass, white porcelain, and purple clay, the effect of different container materials on the taste and quality components of Tieguanyin and Pu’er tea were studied. The tea cups made of glass, white porcelain, and purple clay in same style were used for brewing Tieguanyin and Pu’er tea to obtain different treated tea infusions. The main components such as tea polyphenols, amino acids, total sugars, water extracts, theabrownins, and caffeine in different treated tea infusions were analyzed. All tea infusions were carried out in sensory tests. Among three different cups, the cup made of purple clay had a higher ability in keeping temperature. The content of tea polyphenols and caffeine of Tieguanyin and Pu’er tea were significantly high infused with the purple clay cup. The amino acids and catechins in Tieguanyin, theabrownins in Pu’er tea, are positively associated with the heat property of tea cups. Tieguanyin tea brewing with glass cup and Pu’er tea brewing with purple clay cup are much more welcomed by panelists. In the present work, Tieguanyin tea prepared with glass cups and Pu’er tea prepared with purple clay cup are suggested for a better taste tea infusion.

The Study of Pilot Process of Separation and Purification of Catechin Using Wood Fiber Resin

Xing-hai Zhang,Jin-wei Xu,Yue-fei Wang,Yin Gao,You-ying Tu 한국차학회 2015 한국차학회지 Vol.- No.S

This paper studies the pilot production of tea polyphenol (TP) from membrane filtered tea extract using wood fiber resin. We extract, isolate and purify TP using ultrasonic wave extraction, ultrafiltration membrane and wood fiber resin column chromatography techniques. We then use high performance liquid chromatography (HPLC) to filter optimal parameters and get the final product using spray drying method. The results show that after above process the content of caffeine, EGCg and catechin in 40% eluent is 0.607%, 60.7%, 86.95% separately and the low caffeine high catechin procuct yield rate is 7.0%. While in 10% eluent the content of caffeine, EGCg and catechin is 26.6%, 16.5%, 23.7% separately, and the high caffeine low catechin product yield rate is 7.3%. So the total summed yield rate is 14.3%. The pilot process may provide reference for future green TP production.