Abstract
The central question of the research was addressed to comparative characteristics of white and black Ceylon tea based on morphological features of the leaf. The relevance of the study is due significant increasing falsifications of black and white tea on markets in Russia and all around the world. It should be noted that tea is still incomplete and insufficiently studied crop, despite its centuries-old use in human nutrition. Thus, the purpose of this work was to study the microstructure of black and white tea to identify differences in morphological characteristics of the leaf and develop markers for identifying its variety. The objects of study of this work were white and black varieties OP1 teas of Nandana Tea Factory (Sri Lanka). In our research were used research methods includes organoleptic and microscopical methods. According to the results micro- and macroscopic studies of black and white tea samples showed that there are significant morphological differences in the structure of leaves of different varieties, such as the size and density of hairs, the density of stomata, the location of druses and sclereids, and outgrowths of the leaf edge. These signs can serve as reliable markers for identifying the grade of tea.
Highlights
Tea is the oldest and one of the most common drinks in the world, the use of which is related to authentic cuisine and traditions of many nations
It should be noted that tea is still incomplete and insufficiently studied crop, despite its centuries-old use in human nutrition
Results of scientist’s works Unachukwu UJ, Ahmed S from Lehman College, Bronx, NY, USA shown that the polyphenols content in green teas is similar to some varieties of white tea; some white teas have comparable amounts of common catechins with some green teas, but less antioxidant capacity
Summary
Tea is the oldest and one of the most common drinks in the world, the use of which is related to authentic cuisine and traditions of many nations. It should be noted that tea is still incomplete and insufficiently studied crop, despite its centuries-old use in human nutrition. It has been known for more than 5,000 years. Today there are contradictions in scientific researches related to the chemical composition of various types of tea and its impact on the human body. Some scientists have pointed out that highquality Chinese green teas have the most valuable mineral composition and the highest protein content in comparison with black and white teas [1]. Nine major components found in green tea have been found in white tea, including epigallocatechin-3-gallate (EGCG)
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