How much theanine in a cup of tea? Effects of tea type and method of preparation
- ISSN: 03088146
- DOI: 10.1016/j.foodchem.2010.08.071
Abstract
Recent interest into the possible benefits of L-theanine found in tea has raised the issue that there are few data available on amounts of L-theanine contained in cups of commercially-available teas, prepared by a standard method. HPLC along with a standard method of preparing tea was employed here to determine amounts of L-theanine in cups of tea and the effects that various preparation factors have on amounts of L-theanine extracted. Brewing time was found to be a major determinant of the amount of L-theanine extracted, while the addition of small amounts of milk and sugar made no significant difference. High lev- els of milk resulted in a marked lowering of the level of detectable L-theanine. Contrary to previous research, a standard (200ml) cup of black tea was found to contain the most L-theanine (24.2 5.7 mg) while a cup of green tea contained the least (7.9 3.8 mg).
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