Distinguishing green tea by pattern recognition of chemical oscillation fingerprints

Ding F; Cheng S; Liang QY; She YY; Zhang TM; Hou DS; Liang YZ; Si SH

Przemysl Chemiczny, Vol.97, No.9, 1595-1600, 2018

DOI10.15199/62.2018.9.43 Export Citation

Distinguishing green tea by pattern recognition of chemical oscillation fingerprints

Ding F, Cheng S, Liang QY, She YY, Zhang TM, Hou DS, Liang YZ, Si SH

Seven various Chinese green teas were characterized by using the nonlinear chem. fingerprint method with electro-chem. detection. The aq. suspensions of tea were treated with H2SO4, MnSO4 and Me2CO. The 1st grade Maojian tea (green bamboo mountain tea) showed the highest quality.