Tea Leaf Characteristics and Processing

What characterizes glandular hairs in the context provided?

Where is the perimedullary phloem located in relation to the xylem?

Which feature is associated with the vascular bundles mentioned?

What type of hair is described to have a club-shaped head?

Which of the following descriptions best fits the properties of the vascular structures mentioned?

What is the relationship between oxidation time and phlobaphenes production in tea?

What color indicates the presence of phlobaphenes in tea?

Which compound has high antioxidant activity, according to the content?

What is the primary result of oxidation or fermentation processes in terms of antioxidant activity?

During the oxidation of tea, which pigment starts off as colorless and transitions to a yellow hue?

Tea leaves have glandular hairs with short or long stalks and multicellular, club-shaped heads (clavate hair).
Phloem is located on the inner side of the xylem, known as perimedullary phloem with collateral vascular bundles.

Tea leaves contain oxidase enzymes that act on polyphenols, resulting in the formation of phlobaphenes.
Polyphenols exhibit high antioxidant activity, while phlobaphenes have lower antioxidant activity.
Polyphenols are colorless to yellow, while phlobaphenes are reddish to brown, contributing to the color of tea.
Higher levels of oxidation lead to a greater production of phlobaphenes, resulting in darker tea.

Green tea undergoes minimal oxidation.
Leaves are rapidly dried to inactive the oxidase enzyme, preserving high polyphenol concentration.

Tea leaves are rich in antioxidants and anti-inflammatory substances.
The high concentration of phenolic compounds in tea leaves contribute to its health benefits, such as disease prevention and cognitive function support.
Tea leaves have antiseptic properties and have been used in lozenges and other pharmaceutical preparations.