4. Quality control and social impact
4.1 Quality control
The chemical composition of tea leaves has been extensively studied. Leaf constituents, as presented in the section on tea biochemistry, are divided for quality into 8 basic groups: A (polyphenols), B (methylxanthines, caffeine/theine and related compounds), C (proteins and amino acids), D (carbohydrates, pectins and fibers), E (organic acids and vitamin C), F (lipids, chlorophylls, carotenoids and related compounds), G (vitamins and minerals), H (aroma). Some of these compounds can therefore be used as quality markers. For example, grade can be checked, as the closer the tea leaf is to the bud, the richer it is in these components, and the faster and more intensely the infusion takes place.
It has also been shown that there is a correlation...
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Quality control and social impact
Conclusion
Bibliography
- (1) - GRIGG (D.) - The worlds of tea and coffee: patterns of consumption. - GeoJournal, 57(4), p. 283-294 (2002) https://doi.org/10.1023/B:GEJO.0000007249.91153.c3
- (2) -...
Websites
Special volume of the journal Food Research International on tea: Tea – from bushes to mugs: composition, stability and health aspects edited by Anderson de Souza Sant'Ana. Volume 53, Issue 2, Pages 557-950 (October 2013) https://www.sciencedirect.com/journal/food-research-international/vol/53/issue/2
...Standards and norms
Methods for controlling tea quality have been developed and many are standardized in ISO standards. Thirty standards have been published and grouped together in ISO/TC 34/SC 8, the most important of which are :
- Black tea – Definition and basic requirements - ISO 3720 - 2011
- Green tea – Definition and basic requirements - ISO 11287 - 2011
- White tea – Definition - ISO/TR 12591 - 2013 ...
Regulations
For toxicology, Regulation (EC) no. 396/2005 applies, concerning maximum residue levels of pesticides in or on food and feed of plant and animal origin. For mycotoxins, there is no regulation concerning plain tea, but for the categories of flavored tea and tea or flavored tea containing other food ingredients, regulation (EC) no. 1881/2006 setting maximum levels for certain contaminants in foodstuffs applies.
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