Measurement of colour in tea infusions. II—Effects of methods of preparation on the colour of tea infusions

✍ Scribed by R. F. Smith; G. W. White

• Publisher: John Wiley and Sons
• Year: 1965
• Tongue: English
• Weight: 587 KB
• Volume: 16
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740160407

✦ Synopsis

A spectrophotometric method was used for determining the compositions and colours of tap-water infusions of selected garden samples of tea, and to demonstrate the effects of temporary hardness in the water on colour. Other factors affecting colour, such as continued boiling of the water, variations in the infusion time, the processing of the milk used, and proportion of milk added, were also investigated. After the addition of milk, the yo Reflectance at 700 mp was used as a measure of ' brightness ' of the infusions.