 | |
| Identifiers | |
|---|---|
3D model (JSmol) | |
| ChEMBL | |
| ChemSpider | |
PubChem CID | |
| |
| |
| Properties | |
| C44H34O21 | |
| Molar mass | 898.735 g·mol−1 |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
| Infobox references | |
Theasinensin F is polyphenol flavonoid found in oolong tea.
It's a deoxy derivative of theasinensin A.
Oolong is a traditional semi-oxidized Chinese tea produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties. The degree of oxidation, which varies according to the chosen duration of time before firing, can range from 8 to 85%, depending on the variety and production style. Oolong is especially popular in south China and among Chinese expatriates in Southeast Asia as is the Fujian preparation process known as the Gongfu tea ceremony.
Baozhong tea, sometimes romanized as pouchong, is a lightly oxidized tea, twist shape, with floral notes, and usually not roasted, somewhere between green tea and what is usually considered oolong tea, though often classified with the latter due to its lack of the sharper green tea flavours. It is produced mainly in Fujian, China and in Pinglin District, New Taipei, Taiwan.
Flavonoids are a class of polyphenolic secondary metabolites found in plants, and thus commonly consumed in the diets of humans.
Shui Xian is a cultivar of camellia sinensis as well as an oolong tea traditionally from the Wuyi Mountains in Fujian, China. The infused color is a deep amber which is characteristic for many other Wuyi oolong teas. This tea is also grown in Taiwan.
Bai Ji Guan or Bai Jiguan is a very light Si Da Ming Cong tea, a well-known oolong tea of Wuyi, in Fujian, China.
High-mountain tea or gaoshan tea refers to several varieties of Oolong tea grown in the mountains of central Taiwan. It is grown at altitudes higher than 1,000 metres (3,300 ft) above sea level, and includes varieties such as Alishan, Dayuling, Yu Shan, Wushe, and Lishan. The high humidity and natural precipitation in the high mountain ranges of Nantou and Chiayi Counties make the region a suitable environment for growing tea plants. High Mountain Oolong is a tea that holds all of its original nutrients that are within the unfermented green tea. It does not hold the usual grass-like taste, but the fermentation process that removes the harsh ingredients allows the tea to taste flavorful.
The phenolic content in tea refers to the phenols and polyphenols, natural plant compounds which are found in tea. These chemical compounds affect the flavor and mouthfeel of tea. Polyphenols in tea include catechins, theaflavins, tannins, and flavonoids.
Taiwanese tea includes four main types: oolong tea, black tea, green tea and white tea. The earliest record of tea trees found in Taiwan is from 1717 in Shui Sha Lian (水沙連), present-day Yuchi and Puli, Nantou County. Some of the teas retain the island country's former name, Formosa.
Ruan zhi or ruanzhi is a cultivar of the tea plant that is usually processed into oolong. The tea is also known as qingxin or #17. It originates from Anxi County in Fujian province, in the People's Republic of China. The taste is light and the aroma is often compared to orchids. This tea variety is used to produce famous highland oolong teas such as tung-tin, Oriental beauty, and baozhong.
Jin Xuan is a variety of oolong tea developed in 1980. The tea is also known as #12 or as "Milk Oolong". It originates from Taiwan. The taste is light, creamy, and flowery and sometimes compared to milk. This tea variety can be grown at higher altitudes, and the yield is about 20% higher compared to traditional tea varieties. These circumstances made it one of the most popular varieties among tea farmers in Taiwan and Thailand. While genuine Jin Xuan naturally tastes milky, some producers produce artificial Jin Xuan through additives.
Black tea, also translated to red tea in various Asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. Black tea is generally stronger in flavor than other teas. All five types are made from leaves of the shrub Camellia sinensis.
Dong Ding, also spelled Tung-ting, is an oolong tea from Taiwan. A translation of Dong Ding is "Frozen Summit" or "Icy Peak", and is the name of the mountain in Taiwan where the tea is cultivated. Those plants were brought to Taiwan from the Wuyi Mountains in China's Fujian Province about 150 years ago.
Theasinensin A is polyphenol flavonoid from black tea created during fermentation, by oxidation of epigallocatechin gallate.
Theasinensin B is polyphenol flavonoid from black tea.
Theasinensin C is polyphenol flavonoid from black tea.
Theasinensin D is polyphenol flavonoid found in oolong tea. It's an atropisomer of theasinensin A.
Theasinensin E is polyphenol flavonoid found in oolong tea. It's an atropisomer of theasinensin C.
Theasinensin G is polyphenol flavonoid found in oolong tea.
Teaghrelins are acylated flavonoid tetraglycosides found in semi-oxidized oolong teas, such as Chin-shin oolong tea and Shy‐jih‐chuen oolong tea.
 | This article about an organic compound is a stub. You can help Wikipedia by expanding it. |