The characteristic of green tea cream formation was studied by comparing the amount of tea cream, the contents and participation ratio of the main chemical components in cold green tea infusion. The results showed that the amount of tea cream from different green tea infusions vary significantly. Protein, caffeine, polyphenols, flavones, ester-catechins (including EGCG, GCG, ECG and CG), Ca2+, Na+ and Ni2+ were found to be prone to participate in green tea cream formation. Stepwise regression analysis shows caffeine and ester-catechins were the principal constitutes of green tea cream, and the amount of tea cream could be forecasted by their contents: Cream (g/L)=-172.071+0.129×Ccaffeine+0.024×Cesters-catechins (R2=0.936). The results of this study will help to reveal the mechanism of green tea cream formation.
Key words
formation /
green tea infusion /
tea cream
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