2014Journal articleFree to read
Li Hu
DOAJ (DOAJ: Directory of Open Access Journals)
Effects of shading time on the quality of Matcha and the Matcha cake.It showed that shading could help the systhesis of nitrogen compounds such as amino acids,caffeine chlorophyll and protein,but couldn′t favor accumulation of tea polyphenol and polysaccharides.The more shading time was,the more chlorophyll content would be,and the more green of Matcha color would be.After Matcha cake was baked,the green color reduced.The colors of Macha cake are greener with longer shading time.Thus,the length of Shading time has obvious effect on the green tea and the tea cake quality,We can adjust the Matcha cake taste,flavor and color by adding Matcha from different shading time.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Agronomy / cultivation
Growing, shading and harvesting tea for matcha.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is a main subject here (named in the title).
Li Hu. (2014). Effects of shading time on quality of matcha and matcha cake. DOAJ (DOAJ: Directory of Open Access Journals). https://doi.org/10.3969/j.issn.1000-5137.2014.06.004
DOI: 10.3969/j.issn.1000-5137.2014.06.004
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