Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method

Determination of L-Theanine and Caffeine Contents in Tea Infusions with Different Fermentation Degrees and Brewing Conditions Using the Chromatographic Method

This study aimed to determine the caffeine and L-theanine contents in tea infusions prepared under varying fermentation degrees, brewing conditions (temperature and time), and serving methods (tea bag/loose-leaf). Infusions of six tea types (green, white, yellow, oolong, black, and Pu-erh) and vario...

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Bibliographic Details
Main Authors: Gamze Ayakdaş, Duygu Ağagündüz
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Foods
Subjects:
L-theanine
caffeine
tea
brewing
HPLC
Online Access:https://www.mdpi.com/2304-8158/14/13/2313
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