Alterations in free amino acids and color of fresh and wilted tea leaves treated with low-temperature steaming

Q: What does this research mean for the field?

Low-temperature steaming increases GABA levels in fresh and wilted tea leaves, making it a useful technique for producing GABA tea. Novelty: ClaimNovelty.NOVEL_FINDING. Consensus alignment: ConsensusAlignment.NEUTRAL.

Tomoyasu Toyoizumi; Syotaro Sakai; Kenji Miyake; Kazuya Hasegawa; Taku FUJII; Tsuyoshi Katsuno

doi:10.3136/nskkk.nskkk-d-25-00083

January 1, 2026Nippon Shokuhin Kagaku Kogaku KaishiOpen Access

Alterations in free amino acids and color of fresh and wilted tea leaves treated with low-temperature steaming

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Key Points

The aim is to evaluate the effects of low-temperature steaming on GABA and free amino acids in fresh and wilted tea leaves.
Utilized fresh and wilted tea leaves from the first and second harvests.
Treated leaves with low-temperature steaming at 55 and 60˚C for durations of 5 and 20 minutes.
Assessed changes in GABA content, free amino acids, and leaf color.
Low-temperature steaming significantly increased GABA levels in fresh tea leaves.
Five and twenty minutes of steaming at 55˚C were effective for GABA accumulation.
Maintained total free amino acids and the green color of leaves were observed.

Implication

This research demonstrates changes in amino acids and color in tea leaves after low-temperature steaming, suggesting its potential for GABA tea production.

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Cite This Study

Toyoizumi et al. (2026) studied this question.

synapsesocial.com/papers/69b256fe96eeacc4fcec5a81 https://doi.org/10.3136/nskkk.nskkk-d-25-00083

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Alterations in free amino acids and color of fresh and wilted tea leaves treated with low-temperature steaming

Key Points

Implication

Abstract

Discussion

Cite This Study

Alterations in free amino acids and color of fresh and wilted tea leaves treated with low-temperature steaming

Key Points

Implication

Abstract

Discussion

Cite This Study

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