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Q. G. Tiu, “Methods and Questions Relative to the Past Researches on Tea Chemistry,” Journal of Fujian Agri cultural University, Vol. 30, No. 3, 2001, pp. 368-371.

has been cited by the following article:

• TITLE: Comparison of the Quality Characteristics of 4 Albinos Tea

  AUTHORS: Ronglin Li, Zhengzheng Li, Yiyang Yang, Hao Yuan, Yunlong Kong

  KEYWORDS: Albino’s Tea; Chemical Characteristics; Diversity

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.11, October 8, 2013

  ABSTRACT: The made tea quality and chemical characteristics of 4 albinos cultivars were investigated. It shows that constitutes of micro-elements, contents of polyphenols and total amino acids in 4 samples are much different due to the biological diversity. The DPPH free radicals scavenging ability of the 4 albinos tea is also different. The free radicals scavenging rate has a significant positive correlation to the content of total polyphenols, total catechins, as well as C, CG, GCG, EGCG, but there is no positive relationship to the content of Zn, Se.