Effect shading intensity on color, chemical composition, and sensory evaluation of green tea (Camelia sinensis var Assamica)
Manikharda Manikharda, Veny Elfionna Shofi, Benedicta Khrisnarestri Betari, et al. — Journal of the Saudi Society of Agricultural Sciences… as the awareness of the consumers' well-being increased. The product contains antioxidants, mainly catechin, and a unique taste. Matcha is commonly produced from Camelia sinensis var sinensis, whereas in other Asian regions with shading …
Observational (human)Antioxidants and polyphenolsCultivation and shadingProcessing, milling and qualityCited 18×