ABSTRACT
Second only to water, tea is the most widely consumed beverage in the world, owing to its bene¤t of relaxation e•ect (Rogers et al. 2008). Ÿree major types of tea-green, black, and oolong-are classi¤ed by their processing. Green tea is unfermented, while black tea is fully fermented, and oolong tea is half fermented. Ÿe di•erences in their fermentation process result in di•erent amounts of chemical content among tea types (Alcázar et al. 2007; Keenan
43.1 Introduction 421 43.2 Experimental Methods 422
43.2.1 Commercial Ready-to-Drink Green Teas 422 43.2.2 Sample Preparation 423 43.2.3 Visual Assessment 424
43.3 Results and Discussions 425 43.3.1 Observer Agreement 425 43.3.2 Acceptability 426 43.3.3 Preference 428 43.3.4 Association with Taste 429
43.4 Conclusions 431 Acknowledgments 432 References 432
et al. 2011). Green tea is reportedly rich in chemical constituents attributed to health bene¤ts (Alcázar et al. 2007; Ying et al. 2005). Due to the propagation of its potential health bene¤ts to regular green tea drinkers (Kuriyama et al. 2006), green tea has recently become one of the most popular drinks in Ÿailand. As a natural product with various methods of preparation, green tea could vary greatly in color.
