Research paper
Organic and inorganic components of Shishikui winter tea
Tokushima's Shishikui winter tea has more free sugars but fewer polyphenols, catechins, caffeine and amino acids than spring tea.
宍喰寒茶の有機成分と無機成分
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About this paper
The numbers
Journal volume: 2024巻138号
Page range: p. 57-62
What they said
“Shishikui winter tea's organic components showed more free sugars but less polyphenols, catechins, caffeine and free amino acids.”
宍喰寒茶の有機成分は遊離糖が多く，ポリフェノール，カテキン類，カフェイン，遊離アミノ酸は少なかった。
“For inorganic components, Shishikui winter tea contained more Ca, Al, Mn, Ba and Sr than spring-produced tea.”
無機成分は，宍喰寒茶が春に製造された茶よりもCa，Al，Mn，Ba，Srが多かった。
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