Flavors of all tea leaves are determined by their respective chemical compositions. Are there any quantitative research on this?
Corey Leung
The taste of tea is individual. Russians remember the taste of Indian tea on a package with three elephants. I have never encountered this taste in modern tea. However, tea contains very useful flavonoids. This includes rutine. In green tea, the rutin content ranges from 36 mg/100 g to 41 mg/100 g, and in black tea it ranges from 17-20 mg/100 g. This is 2 times lower than in non-fermented green tea. A lot can be written about the usefulness of rutine. However, you cannot determine its content by taste. We used it to study the mechanism of reduction of metal ions into nanoparticles.
Article Kinetics and mechanism of the interaction between HAuCl4 and rutin
Thank you so much Professor Mirgorod. And thanks for introduce rutine to me.