Camellia Sinensis Tea Oxidation Lab

Biochemical Leaf Processing Simulator
Standard Botanical Profiles

All tea varieties derive from the identical Camellia sinensis leaf stock. Oxidation and processing define the final chemical character.

Leaf Cell Disruption & Leaf Visualizer Direct Manipulation Canvas
PPO Enzymes (yellow dots) contact Catechins upon cellular disruption (rolling).
Wither Moisture Loss 35%
Cell Disruption / Rolling Bruise 70%
Oxidation Time (Chamber) 120 min
Oxidation Temp (°C) 28 °C
Heat Fixation Temp (Kill-Green) 110 °C
Biochemical Reaction Kinetics
■ Catechins (EGCG) ■ Theaflavins ■ Thearubigins
Completed Batch Analysis
Catechin Retention
12%
Theaflavins (TF)
28%
Thearubigins (TR)
52%
Sample Weight
65 g
Brewed Liquor Extraction
Black Tea (Fully Oxidized)
Bold malt, copper liquor, high theaflavin clarity.
Varietal Chemical Profiles
Type Oxid. Time EGCG TF/TR Ratio
Green 0 min 85% 0.01
White 15 min 70% 0.05
Oolong 60 min 40% 0.35
Black 120 min 12% 0.54
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