title: Impact of instantaneous controlled pressure drop on microstructural modification of green tea and its infusion quality.
abstract: Instantaneous controlled pressure drop (DIC) was applied to obtain a suitable cell disruption extent as a technology in green tea processing. Microstructural observations showed that DIC increased cell disruption in an even manner as reflected from loosened palisade, distorted cells, widened space between cells, disrupted and rearranged cellular membrane in tea leaves. Color difference determination supported that DIC could facilitate the release and transport of cell contents. DIC sample showed a rise in redness, over 2.5 times greater than the control after spreading naturally for 24 h. Chemical determination revealed a better infusion behavior of tea polyphenols and amino acids in green tea manufactured by DIC method both at high and low temperature. The increase in tea polyphenols content in liquor for the first brew from twisted and needle tea was about 35% and that from flat tea was about 15% in DIC method over the traditional processing. These results suggest that DIC process can be applied in green tea processing for both a traditional product and a new kind of tea capable of making with cold water.
authors.affiliation: Department of Tea Science, Zhejiang University, 268 Kaixuan Rd., Hangzhou, 310029 People's Republic of China ; Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Chinese Ministry of Agriculture, Hangzhou, 310029 People's Republic of China.
authors.forename: Yuefei
authors.initials: Y
authors.lastname: Wang
authors.affiliation: Department of Tea Science, Zhejiang University, 268 Kaixuan Rd., Hangzhou, 310029 People's Republic of China ; Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Chinese Ministry of Agriculture, Hangzhou, 310029 People's Republic of China.
authors.forename: Ping
authors.initials: P
authors.lastname: Xu
authors.affiliation: Department of Chemical Engineering & Biochemical Engineering, Zhejiang University, Hangzhou, 310027 People's Republic of China.
authors.forename: Liyun
authors.initials: L
authors.lastname: Feng
authors.affiliation: Department of Tea Science, Zhejiang University, 268 Kaixuan Rd., Hangzhou, 310029 People's Republic of China ; Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Chinese Ministry of Agriculture, Hangzhou, 310029 People's Republic of China.
authors.forename: Xianqiang
authors.initials: X
authors.lastname: Yang
authors.affiliation: Department of Tea Science, Zhejiang University, 268 Kaixuan Rd., Hangzhou, 310029 People's Republic of China ; Key Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Chinese Ministry of Agriculture, Hangzhou, 310029 People's Republic of China.
authors.forename: Lisheng
authors.initials: L
authors.lastname: Qian
keywords: Amino acids; Green tea processing; Infusion behavior; Instantaneous controlled pressure drop; Microstructural properties; Tea polyphenols