Abstract
Green tea, a leaf of the plant Camellia sinensis, is one of the most consumed traditional oriental beverages. The powder of tea which is the 'mal cha' could be differntiated in manufacturing processes to other types of green teas since it is not fermented and consumed as a powder itself. In this study, the contents of caffeine and theobromine were examined in total of six powdered green teas commercialized in Korea and Japan. In amount of alkaloids, contents of caffeine was found to be the highest in high grade products both Korean and Japanese. theobromine was 2 times higher compare to that of Japanese. In sensory evaluation, the higher contents of theobromine led less favorable to the panelists, in the other hand preferred more contents of caffeine.
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