Ikegaya, Kenjiro; Takayanagi, Hirotsugu; Anan, Toyomasa December 1, 1984 | 8 g each or 10 koicha about 3 |
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"Molecular and Sensory Studies on the Umami Taste of Japanese Green Tea" | Journal of Agricultural and Food Chemistry |
"Green tea composition, consumption, and polyphenol chemistry" | Kaneko, Shu; Kumazawa, Kenji; Masuda, Hideki; Henze, Andrea; Hofmann, Thomas March 2006 |
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10 10 : 2018 Oct 10 : 1468 | Journal of Cookery Science of Japan |
"Matcha Green Tea Packs the Antioxidants" | |
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