Abstract
In order to study the relationship between the quality of green tea and pectin number, the pectin content of green teas has been estimated by the enzyme-colloidal titration method.The pectin number parallels with the quality of steamed green tea and indicates the following values, i. e., gyokuro 120-70, sencha 90-10, bancha 7.The pan-parched green tea is divided into two groups, i. e. Japanese and Chinese, from the viewpoint of their pectin number and the pectin number of Chinese pan-parched green tea is higher than that of Japanese.From the results of this experiment, it is concluded that the pectin number is a good index of the quality of green tea.
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