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<p>This document specifies a method to classify the six tea types (black tea, green tea, white tea, oolong (Blue) tea, dark tea and yellow tea) based on statistical analysis of chemical compositions. The key <em>X</em><sub>1</sub><em>-X</em><sub>6</sub> determinants (total catechins, caffeine, theanine, EGCG/total catechins, theanine × theanine, theanine × caffeine) for tea chemical classification were extracted from these critical compositions by statistic methods, from large-scale chemical analysis of samples of six tea types, which can be used as principal components to classify the particular tea by Fisher’s step-by-step discrimination formulas.</p>
<p>This document is applicable to the classification of both primary and refined teas, mainly suitable to those teas produced from China, not applicable to reprocessed teas.</p>
Reģistrācijas numurs (WIID)
81441
Darbības sfēra
<p>This document specifies a method to classify the six tea types (black tea, green tea, white tea, oolong (Blue) tea, dark tea and yellow tea) based on statistical analysis of chemical compositions. The key <em>X</em><sub>1</sub><em>-X</em><sub>6</sub> determinants (total catechins, caffeine, theanine, EGCG/total catechins, theanine × theanine, theanine × caffeine) for tea chemical classification were extracted from these critical compositions by statistic methods, from large-scale chemical analysis of samples of six tea types, which can be used as principal components to classify the particular tea by Fisher’s step-by-step discrimination formulas.</p>
<p>This document is applicable to the classification of both primary and refined teas, mainly suitable to those teas produced from China, not applicable to reprocessed teas.</p>
