DOCSLIB.ORG

Gold Medal Award Jin Xuan High Mountain Tea

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Gold Medal Award Jin Xuan High Mountain Tea TEA CLUB Gold Medal Award Jin Xuan High Mountain Tea Harvest: Hand-picked Region: ZhangshuhuTaiwan. Oxidation: Light Season: Spring 2017 Elevation: 1350m Roast: Light Roast Flavor: Delicate floral/creamy aroma. Balanced, fresh buttered scone flavor. Clean, lingering vegetal aftertaste. BREWING GUIDE: 8g 300mL 95ºC 3 minutes GARDEN members are sitting around a card table draped in black cloth, painstakingly This batch of Jin Xuan High Mountain inspecting and selecting only the best Tea was procured from Zhangshuhu, quality of the leaves and discarding the perhaps the most renowned village for rest. producing Alishan High Mountain Tea. Our friend achieved Gold Medal Award The leaves were delicately roasted to in the Meishan Farmers' Association meet the competition quality standard, "New Strain" Competition for the oering a mild, smooth, well-balanced, batches he entered. In this case, "new buttery-sweet brew. The light roasting strain" indicates Jin Xuan Tai Cha #12. can be observed in the color of the This month's Tea Club batch is the brewed tea above, which is more golden combined remains from these Gold than an unroasted High Mountain Tea. Medal entries. We have very much appreciated this standard set by the Meishan Farmers' TASTING NOTES Association Competitions, as it oers a The batch of Jin Xuan Tea leaves shown flavor profile that is between a fresh, above were carefully selected, roasted green, floral unroasted High Mountain and de-stemmed to attain their optimal Tea and a rich, bold, complex quality and value. Due to a shortage of traditionally made tea, such as Dong manual labor in recent years, the Ding Oolong. majority of competition tea batches are de-stemmed using a computerized THE STORY OF THIS TEA machine specially designed for this This month's batch of tea being shared purpose. However, whenever we visit with the Eco-Cha Tea Club is from spring the source of this batch of tea during harvest in the village of Zhangshuhu, competition season, 2-4 family where some of the highest quality Alishan [email protected] | eco-cha.com | @ecochateas TEA CLUB Gold Medal Award Jin Xuan High Mountain Tea Harvest: Hand-picked Region: ZhangshuhuTaiwan. Oxidation: Light Season: Spring 2017 Elevation: 1350m Roast: Light Roast Flavor: Delicate floral/creamy aroma. Balanced, fresh buttered scone flavor. Clean, lingering vegetal aftertaste. BREWING GUIDE: 8g 300mL 95ºC 3 minutes High Mountain Tea is produced. We have between an unroasted High Mountain Tea been visiting this remote village for over and the more traditional, medium roasted 15 years, and have watched it become the Oolongs. Taiwan's national tea judges set most esteemed source of High Mountain this standard to promote a dierent style Tea from this region. of tea making that has its own specialty quality. The art of roasting is added to the Our friend who won Gold Medal Awards value of expert farming and processing of in this year's Meishan Farmers' High Mountain Tea. In order to achieve Association "New Strain" Spring Tea optimal roasting results, the leaves need Competition has been sourcing his to be suciently oxidized, but not too competition batches of tea from the most much — perhaps 5-10% more than a sought after tea makers in this village for standard unroasted "green" High many years. The "New Strain" Mountain Tea. competition for this area represents Jin Xuan, otherwise known as "Tai Cha #12" — The slightly more oxidized leaves are the most popular hybrid strain cultivated roasted with finesse to produce a in Taiwan. The Meishan Farmers' balanced, smooth and somewhat sweeter Association is home to the second largest profile than its unroasted High Mountain tea competition in Taiwan, following the Tea predecessor. The April batch of the Lugu Farmers' Association's Dong Ding Eco-Cha Tea Club was the Qing Xin Oolong Tea Competition — which is the Oolong category of the same largest Oolong Tea competition in the competition. Now we are able to share a world. batch of tea that is the same competition standard, but made with Jin Xuan Tea The quality standard for the Meishan leaves. The dierence between the two competition calls for a lightly roasted tea types grown in the same region and High Mountain Tea character. This is a processed the same way is subtle, yet relatively new flavor profile that stands noticeable in terms of the innate qualities [email protected] | eco-cha.com | @ecochateas TEA CLUB Gold Medal Award Jin Xuan High Mountain Tea Harvest: Hand-picked Region: ZhangshuhuTaiwan. Oxidation: Light Season: Spring 2017 Elevation: 1350m Roast: Light Roast Flavor: Delicate floral/creamy aroma. Balanced, fresh buttered scone flavor. Clean, lingering vegetal aftertaste. BREWING GUIDE: 8g 300mL 95ºC 3 minutes of these two tea strains. Jin Xuan is known for its sweeter, milder, smoother and more palatable qualities than its Qing Xin "mother-strain". It was designed for optimal range of adaptability in both its cultivation and processing methods. It has become one of the most popular tea types on the international market originating from Taiwan. [email protected] | eco-cha.com | @ecochateas.
Load more

Recommended publications
  • Important Flavonoids and Their Role As a Therapeutic Agent
    molecules Review Important Flavonoids and Their Role as a Therapeutic Agent Asad Ullah 1 , Sidra Munir 1 , Syed Lal Badshah 1,* , Noreen Khan 1, Lubna Ghani 2, Benjamin Gabriel Poulson 3 , Abdul-Hamid Emwas 4 and Mariusz Jaremko 3,* 1 Department of Chemistry, Islamia College University Peshawar, Peshawar 25120, Pakistan; [email protected] (A.U.); [email protected] (S.M.); [email protected] (N.K.) 2 Department of Chemistry, The University of Azad Jammu and Kashmir, Muzaffarabad, Azad Kashmir 13230, Pakistan; [email protected] 3 Division of Biological and Environmental Sciences and Engineering (BESE), King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia; [email protected] 4 Core Labs, King Abdullah University of Science and Technology (KAUST), Thuwal 23955-6900, Saudi Arabia; [email protected] * Correspondence: [email protected] (S.L.B.); [email protected] (M.J.) Received: 20 September 2020; Accepted: 1 November 2020; Published: 11 November 2020 Abstract: Flavonoids are phytochemical compounds present in many plants, fruits, vegetables, and leaves, with potential applications in medicinal chemistry. Flavonoids possess a number of medicinal benefits, including anticancer, antioxidant, anti-inflammatory, and antiviral properties. They also have neuroprotective and cardio-protective effects. These biological activities depend upon the type of flavonoid, its (possible) mode of action, and its bioavailability. These cost-effective medicinal components have significant biological activities, and their effectiveness has been proved for a variety of diseases. The most recent work is focused on their isolation, synthesis of their analogs, and their effects on human health using a variety of techniques and animal models.
    [Show full text]
  • Name Pic Wholesale Price Wuyi Rock Teas —Min Bei Oolong Tea (North Fujian) Da Hong Pao 大红袍 Zhengyan, Core Original Birth
    Name pic Wholesale Price Wuyi Rock Teas —Min Bei Oolong Tea (North Fujian) Zhengyan, core original birthplace Da Hong Pao Supergrade-1:235USD/500G 大红袍 Supergrade-2:182USD/500G Supergrade-3:155USD/500G ShanBian, Close to original birthplace Topgrade:203USD/KG Secondgrade-1:150USD/KG Secondgrade-2:85USD/KG Thirdgrade-1:53USD/KG Thirdgrade-2:32USD/KG WRQD-1: 15USD/KG Qi Dan (2nd grade / Fruity Aroma / South side of 奇丹 wuyi tea plantting areas) WRQD-2: 45USD/KG (1st grade / Flower & Fruity Aroma / Xing village in Wuyi Mountain ASL800M) WRQD-3: 95USD/KG (1st grade / Flower Aroma / Lian-hua Peak iWuyi Mountain ) TLH-1: 120USD/0.5KG Tie Luo Han (Super grade / Zheng Yan Tea) 铁罗汉 TLH-2: 190USD/0.5KG (Super grade /Aged Rock Tea/ Zheng Yan Tea) BJG-1: 85USD/0.5KG Bai Ji Guan (1st grade / Fruit & Flower aroma ) 白鸡冠 BJG-2: 140 USD/0.5KG (Super grade Tea / Zheng Yan Tea) BJG-3: 160 USD/0.5KG (Super grade Tea / Zheng Yan Tea) WRSJG-1: 160USD/KG Shui Jin Gui (Super grade / Plum Blossom aroma / Lian 水金龟 Hua in Wuyi Mountain) Secondgrade Tea WRSX-1: 35USD/KG Shui Hsien Topgrade Tea 水仙 WRSX-2: 75USD/KG Supergrade Tea WRSX-3: 110USD/0.5KG(Zheng Yan) WRSX-4: 130USD/0.5KG(Zheng Yan) High-end Tea WRSXH-1: 615USD/0.5KG (Zheng Yan /Wood Aroma / Hui Yuan Pit) Secondgrade Tea Rou Gui (Cinnamon) WRRG-1: 30USD/KG 肉桂 WRRG-2: 45USD/KG Topgrade Tea WRRG-3: 90USD/KG WRRG-4: 130USD/KG (5-yrs Aged Tea) Supergrade Tea WRRG-5: 190USD/0.5KG (Zheng Yan) High-end Tea WYRGH-1: 650USD/0.5KG (Zheng Yan/Ma Tou Yan) WRQL-1: 85USD/KG Qi Lan (1st grade / Orchid aroma / Yu Long 奇兰
    [Show full text]
  • WHOLESALE Teasquared.Ca 6 Curity Ave | Toronto on | M4B 1X2 647.499.8222 | [email protected]
    WHOLESALE teasquared.ca 6 Curity Ave | Toronto ON | M4B 1X2 647.499.8222 | [email protected] 1 TEA SQUARED | WHOLESALE 1-2 2 4-5 7 BLACK BLACK DECAF MATE SCENTED CONTENTS 9 11-12 12 14 GREEN GREEN STONE WHITE SCENTED GROUND 16 19 21-22 24 FRUIT TEAS CHAI OOLONG PU-ERH (CAFFEINE FREE) BLENDS 26-27 27-28 30 32-35 ROOIBOS HERBAL FOOD RETAIL (CAFFEINE FREE) (CAFFEINE FREE) SERVICES 36 BREWING SOLUTIONS BLACK TEA & MATE BULK k,gf Breakfast in Paris, Organic AKA English Breakfast Our tea master’s version of a traditional Breakfast blend. Created with smooth Summit Level black teas from three top-growing regions. A full body with depth and refined balance. Great on its own or with milk and sugar. Black teas have shown to protect against heart disease and strokes and to lower cholesterol. Ingredients: Black tea BLACK k,gf Irish Breakfast This blend is created for the lover of strong black teas. Spoon standing in your cup strong! We recommend this tea for fans of traditional English style teas with milk and sugar. Black teas have shown to protect against heart disease and strokes and to lower cholesterol. Ingredients: Black tea k,gf Bukhial Estate TGFOP – Assam A classic Assam with the typical malty depth that made this region famous. Full- bodied and smooth with excellent strength. Ingredients: Black tea k,gf Kenilworth - Ceylon A lighter style black tea from the best growing region in the mountains of Sri Lanka. Flowery with medium body. Great at any time of the day.
    [Show full text]
  • EFFECTS of WATER CHEMISTRY and PANNING on FLAVOR VOLATILES and CATECHINS in TEAS (Camellia Sinensis)
    EFFECTS OF WATER CHEMISTRY AND PANNING ON FLAVOR VOLATILES AND CATECHINS IN TEAS (Camellia sinensis) Ershad Sheibani Dissertation submitted to the faculty of the Virginia Polytechnic Institute and State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy In Food Science and Technology Sean F. O’Keefe Susan E. Duncan Andrea M. Dietrich David D. Kuhn October 27, 2014 Blacksburg, Virginia Keywords: Tea, Flavor Volatiles, Catechins, Water Chemistry, Panning Copyright 2014 EFFECTS OF WATER CHEMISTRY AND PANNING ON FLAVOR VOLATILES AND CATECHINS IN TEAS (Camellia sinensis) Ershad Sheibani ABSTRACT In the first experiment, effects of brewing time, chlorine, chloramine, iron, copper, pH and water hardness were investigated for their effects on extraction of epigallocatechine gallate (EGCG) and caffeine in green tea and oolong tea aqueous infusions. The extraction of EGCG and caffeine were lower when green tea was brewed in hard water compared to distilled water. Brewing green tea and Oolong tea in tap water resulted in higher extraction of caffeine but had no effect on EGCG compared to distilled water. The extraction of EGCG and caffeine were significantly increased (P<0.05) when green tea and Oolong tea were brewed in the chlorinated water at 4.0 mg free chlorine per liter. The purpose of the second experiment was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using Gas Chromatography- Mass Spectrometry (GC-MS) and Gas Chromatography- Olfactrometry (GC-O). The concentration of volatile compounds isolated with diethyl ether was higher (P<0.05) than for dichloromethane and concentration was higher at 40 min (P<0.05) than 20 or 60 minutes.
    [Show full text]
  • Eco-Farmed Jin Xuan GABA Tea
    TEA CLUB Eco-Farmed Jin Xuan GABA Tea Harvest: Small batch Region: Songboling, Taiwan Oxidation: Full oxidation Season: Summer 2017 Elevation: 400m Roast: Unroasted Flavor: Rich, fruity aroma. Soft, balanced mouthfeel. Notes of dried papaya and banana. Tangy citrus/floral finish. BREWING GUIDE: 9g 300ml 95ºC 4 minutes GARDEN tasted. The methods he uses are based of tea in a 150ml gaiwan, brewed approach. Now he has a small crowd of around the world that is claimed to vacuum sealed (nitrogen atmosphere) This batch was then left to "settle" for a on a recipe that was developed by Gongfu style works quite well. We younger farmers following his model. reduce anxiety, decrease blood pressure, steel cylinders, with alternating 2-3 full year. We tasted it last year, not long This batch of tea comes from a farmer Taiwanese Oolong Tea artisans who encourage you to explore your own and have other beneficial eects. hours of slowly tumbling the leaves in after it was made and were quite In brief, his farming approach includes who embodies the most natural succeeded in making a specialty tea preferred brewing style, but start out large bamboo basket cylinders. Three impressed. But we are really glad we no use of fertilizers or irrigation, and he While GABA tea was invented in Japan, farming methods we've seen. He has out of a product that was initially a light on the leaves, and increase from cycles of alternate oxidation and heeded Mr. Xie's advice that it would be also does not cut or pull the weeds that it wasn't until Taiwanese tea makers been a pioneer in successfully health supplement made from tea there, if you're inclined.
    [Show full text]
  • Gold Medal Award Dong Ding Jin Xuan Oolong
    TEA CLUB Gold Medal Award Dong Ding Jin Xuan Oolong Harvest: Medium batch Region: Meishan, Taiwan Oxidation: Light-medium Season: Winter 2017 Elevation: 1100m Roast: Medium-heavy Flavor: Roasted winter squash aroma with charcoal overtones. Toasted nutty, pumpkin pie character. Notes of campfire pine and fruitwood finish. BREWING GUIDE: 7g 300ml 95ºC 3 minutes GARDEN of competition teas is the purity of almost 25 years. It began with the longer shelf life. In fact, this type of tea is color and transparency of the brewed development of Jin Xuan tea production often considered to increase in quality This batch of Jin Xuan High Mountain tea. It should be clear and luminescent. in the early 1990's. with age. Tea was grown in Meishan Township in Jin Xuan is a hybrid cultivar produced by Acknowledging that the labor intensive the Alishan tea growing region. Since These leaves have brewing endurance. the government subsidized Tea Research traditional methods that require 2013, our friend whom we sourced this They can be brewed 5 to 6 times and Extension Station (TRES) in Taiwan and knowledge and skill are being promoted batch from has won First Place, Top 2% still produce a full flavored brew. From is registered as Tai Cha #12 ( 12 ). It by this association is encouraging. In our and Top 7% in this Dong Ding Jin Xuan the third brew on, the flavor becomes a 台茶 號 was designed to possess a stronger perception, Dong Ding Oolong tea is the Oolong Tea competition held by the bit lighter but also more vibrant in immunity to naturally occurring "pests" most prominent representative of a Nantou County Tea Trade Association.
    [Show full text]
  • Dragon Boat Green Tea
    Dragon Boat Green Tea Harvest: Hand-picked, Region: Fenghuang, Batch Size: Single. single small batch, Lugu, Taiwan. Unoxidized June 2016 Elevation: 750m Unroasted. Flavor: Fresh, green leafy aroma. Smooth, mild baby greens and asparagus tips character. Soothing, clean finish. GARDEN trays, and allowed to wilt slightly to begin their dehydration. As soon as the This tea garden is located in one of our leaves lost their turgidity and became favorite spots in Lugu, above Phoenix supple, they were exposed to high heat Village, and adjacent to National Taiwan in tumble dryers to prevent oxidation. University's tea research center. Our friend who specializes in harvesting tea The leaves were almost fully grown at from naturally occurring wild tea trees harvest time, but still very young and as well as organically grown tea has supple. The larger leaf size provides a been cooperating with the owner of this more full-bodied character within the plot for the last two years. He green tea category while still committed to purchasing this harvest of maintaining that full fresh green Jin Xuan tea leaves on the condition character and flavor profile. The aroma that the farmer did not administer any of the brewed leaves is a garden fresh pesticides in this growing season. The scent, following an afternoon summer leaves were tested for chemical trace rain. The texture is exceedingly smooth residues and showed only 1-5% of the and balanced, with a green vegetal accepted levels of trace chemical flavor profile, and a clean refreshing residue. In other words, almost zero finish with just a touch of bitter to trace levels were found on these leaves, convey its pure tea character.
    [Show full text]
  • Gu Jingzhou 顧景舟 GLOBAL EA HUT Contentsissue 91 / August 2019 Tea & Tao Magazine Golden金萱 Lily
    GLOBAL EA HUT Tea & Tao Magazine 國際茶亭 August 2019 宜興大師 Gu Jingzhou 顧景舟 GLOBAL EA HUT ContentsIssue 91 / August 2019 Tea & Tao Magazine Golden金萱 Lily This month, we are going to learn about the life of the most famous, and perhaps most influential, Yix- ing purple-sand teapot master in the twentieth cen- Love is tury, Gu Jingzhou. His legacy is important to all tea lovers, and a study of his life is a study of modern changing the world Yixing craftsmanship and history. We also have a great Jin Xuan oolong to drink along the way! bowl by bowl Features特稿文章 19 19 Gu JingZhou (顧景舟): Purple-sand Master of the Twentieth Century By Huang Yi Jia (黃怡嘉) 33 My Days with Grandfather Gu By Gao Zhenyu (高振宇) 55 39 Zisha Through the Eyes of Gu Jingzhou By Gao Zhenyu (高振宇) 03 51 Time Line of Master Gu Jingzhou’s Lifetime & Achievements By Huang Yi Jia (黃怡嘉) 39 Traditions傳統文章 03 Tea of the Month “Golden Lily,” Jin Xuan Oolong Tea, Zhu Shan Village, Taiwan 55 Voices from the Hut “Fox-Walking with Tea,” By Alexandra Tijerina 59 A Call to Action © 2019 by Global Tea Hut All rights reserved. Help us to build the best Tea Center the world has ever known. Help us spread the word! recycled & recyclable No part of this publication may be reproduced, stored in a retrieval sys- 61 TeaWayfarer 高 tem or transmitted in any form or by 山 any means: electronic, mechanical, Claudia Coleman, U.K. 烏金 龍 photocopying, recording, or other- 茶 wise, without prior written permis- 萱 Soy ink sion from the copyright owner.
    [Show full text]
  • Roasted Jin Xuan Bug Bitten Oolong Tea
    Roasted Jin Xuan Bug Bitten Oolong Tea Harvest: Hand-picked, Region: Fenghuang Batch Size: Small small batch, winter 2015 Village. Taiwan Medium Oxidation. Elevation: 700m Medium Roast Flavor: Woodsy, apple pie aroma. Caramelized pecans, hint of smoke, smooth flavor. Bold, vibrant finish. THE UNIQUE CHARACTER OF We refrain from giving this batch the THIS BATCH OF TEA name Concubine Tea because it has a dierent flavor profile than the obvious This batch was procured from a friend honey notes that Concubine and in Lugu who is a professional tea judge, Oriental Beauty are known for oering organic tea farmer, and master roaster from late spring and summer harvests. who specializes in sourcing and roasting This winter batch of Jin Xuan has a batches of naturally cultivated character of its own, which embodies "bug-bitten tea". In other words, he is the Green Leaf Hopper eect in a specializing in the broad category of tea unique way. It has the substantial, that was given the name Concubine complex, deeper profile of a winter tea Oolong in Lugu, Taiwan — following the with subtle flavors resulting from the 9/21 earthquake in 1999. Concubine Tea bug-bitten eect. This, combined with a was derived from its predecessor discerning, medium roasting of the Oriental Beauty in northern Taiwan. The leaves over three sessions oers a signature characteristic of both of these satisfying brew with a distinct profile. teas being that the leaves have been aected by the Green Leaf Hopper Mr. Lee sourced this batch of tea from a (Jacobiasca formosana or 茶小綠葉蟬) in friend's winter 2015 harvest because he their early growth stage.
    [Show full text]
  • 中图分类号：；文献标识码： ；文章篇号:1007-2764(2004)01-000#-0
    现代食品科技 Modern Food Science and Technology 2018, Vol.34, No.9 茶小绿叶蝉危害对金萱红茶挥发性成分的影响 乔小燕，操君喜，黄华林，李波，陈栋 （广东省农业科学院茶叶研究所，广东省茶树资源创新利用重点实验室，广东广州 510640） 摘要：本研究以金萱为材料，通过顶空固相微萃取-气质联用仪（HS-SPME-GC/MS），研究茶小绿叶蝉危害对金萱红茶挥发性成 分的影响。结果表明：金萱鲜叶和红茶挥发性成分以醇类为主，且醇类中 92%以上是萜醇。茶小绿叶蝉危害鲜叶后，萜醇含量降低， 脂肪醇、芳香醇、萜酮、脂肪酮、酯类和烃类增加；红茶挥发性成分中萜醇、脂肪醇、萜酮、脂肪酮、烃类和酸类含量降低，酯类增 加。主成分和聚类分析结果表明，鲜叶与红茶挥发性成分轮廓不同，萜醇和酯类是区分不同危害程度鲜叶及其红茶的主要挥发性成分。 鲜叶特征成分以萜醇（β-芳樟醇、橙花醇、顺-氧化芳樟醇Ⅱ、顺-氧化芳樟醇Ⅰ、香叶醇）为主；茶小绿叶蝉危害后，萜醇减少，醛 类（β-环柠檬醛、3,7-二甲基-2,6-二辛烯醛、苯甲醛）增加。不同危害程度鲜叶加工的红茶其特征性的酯类和萜醇挥发性成分各不相 同。 关键词：茶小绿叶蝉；金萱；挥发性成分 文章篇号：1673-9078(2018)09-228-234 DOI: 10.13982/j.mfst.1673-9078.2018.9.032 Effects of Tea Green Leafhoppers Empoasca vitis Gothe Hazards on Volatiles of Jin Xuan Black Tea QIAO Xiao-yan, CAO Jun-xi, HUANG Hua-lin, LI Bo, CHEN Dong (Tea Research Institute, Guangdong Academy of Agricultural Science, Guangdong Provincial Key Laboratory of Tea Plant Resources Innovation & Utilization, Guangzhou 510640, China) Abstracts: The volatiles from healthy intact tea shoots, tea shoots damaged by the tea green leafhopper (Empoasca vitis Gothe) and their black teas were analyzed by gas chromatography and mass spectrometry (GC-MS), extracted by headspace solid phase microextraction (HS-SPME). Jin xuan was selected as masteries. The results showed that alcohols were the main volatiles, of which terpene alcohols accounting for above ninety-two percentage in tea shoots and black teas. For tea shoots damaged by tea green leafhopper, terpene alcohols decreased, while these volatiles (fatty alcohols, aromatic alcohols, terpene ketones, aliphatic ketones, esters and hydrocarbons) increased. Terpene alcohols, fatty alcohols, terpene ketones and aliphatic ketones decreased in black teas made by damaged shoots.
    [Show full text]
  • Tea Identification Through Surface-Assisted Laser Desorption/Ionization Mass Spectrometry
    International Journal of Analytical Mass Spectrometry and Chromatography, 2013, 1, 11-21 http://dx.doi.org/10.4236/ijamsc.2013.11003 Published Online September 2013 (http://www.scirp.org/journal/ijamsc) Tea Identification through Surface-Assisted Laser Desorption/Ionization Mass Spectrometry Wen-Tsen Chen, Huan-Tsung Chang* Department of Chemistry, National Taiwan University, Taipei, Taiwan Email: *[email protected] Received July 7, 2013; revised August 9, 2013; accepted September 4, 2013 Copyright © 2013 Wen-Tsen Chen, Huan-Tsung Chang. This is an open access article distributed under the Creative Commons At- tribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is prop- erly cited. ABSTRACT We have applied surface-assisted laser desorption/ionization mass spectrometry (SALDI-MS) using titanium dioxide nanoparticles (TiO2 NPs) as the matrix and captopril (CAP) as internal standard for the determination of the concentra- tions of theanine and four catechins—catechin, (_)-epigallocatechin (EGC), (_)-epicatechin gallate (ECG), and (_)-epi- gallocatechin gallate (EGCG). Under the optimal conditions (240 nM TiO2 NPs and 10 μM CAP), this SALDI-MS ap- proach provides linearity of 0.3 – 80 (r = 0.990), 1.2 – 100 (r = 0.987), 4 – 120 (r = 0.995), 6 – 120 (r = 0.983), and 2 – 120 μM (r = 0.991) for theanine, catechin, EGC, ECG, and EGCG, respectively. The limits of detection (LODs; S/N = 3) for theanine, catechin, EGC, ECG, and EGCG provided by this SALDI-MS approach are 0.1, 0.35, 1.0, 1.45, and 0.5 μM, respectively. This approach provides spot-to-spot and batch-to-batch variations of less than 10% and 13%, respec- tively, for the analysis of tea samples.
    [Show full text]
  • Makan Kitchen
    Welcome to Makan Kitchen here are numerous renowned and distinguished Malaysian dishes; many of which are only served at home. In fact, the best way to experience typical Malaysian food has traditionally been to be invited to someone’s home for “makan”, meaning “to eat” in Malay… In keeping with our heritage, Makan Kitchen features specialities from Chinese, Nyonya, Malay, Indian, Kristang as well as popular dishes from the indigenous people of Borneo — known as Ibanese food. Using fresh ingredients of the highest quality as a base, our chefs make all our sauces and preparations in house, following traditional recipes to ensure authenticity. We welcome you as our guest and we hope you enjoy our home cooking. Selamat Makan! Malaysian cuisine is a reflection of our country’s roots as a trading hub between east and west, north and south. Seafaring traders and immigrants from India, China and Europe brought their own traditional dishes to add to the indigenous cuisine, each lending its influences to shape rich, multi-cultural recipes. Given its diversity, it is always useful to have a short guide to Malaysian gastronomy. Malay Malay cuisine bears many similarities to Indonesian cuisine, in particular the traditions from Sumatra and Java. It has also been influenced by Chinese, Indian, Thai and many other cultures. One of the popular ingredients used is “sambal” - fresh and dried chillies grounded into a paste to add hotness to dishes. Another popular ingredient is “santan” (coconut milk) for the Malay lemak dishes. Lemak dishes are typically not spicy where the coconut milk is added for a creamy richness.
    [Show full text]