A METHOD FOR DETERMINING MANUFACTURING TYPE AND POST-FERMENTATION YEAR OF PU-ERH TEA AND A COMPOSITION THEREOF

摘要

PURPOSE: A method for distinguishing fresh tea and steamed tea of Pu-erh tea is provided to measure reduction of compounds contained in the fresh teat and to analyze post fermentation period. CONSTITUTION: A method for distinguishing fresh tea and steamed teat is performed by comparing the amount of compound contained in Pu-erh tea. The compound contained in Pu-erh tea is stricitinin, trigalloylglucose, caffeoylquinicacid, epigallocatechin, or galloylquinicacid. A biomarker composition for distinguishing the fresh and steamed galloylquinicacid tea contains trigalloylglucose, or epigallocatechin-3-galate.