| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| camellia_sinensis_l._kuntze [2022/01/22 14:10] – andreas | camellia_sinensis_l._kuntze [2026/01/18 09:58] (aktuell) – andreas |
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| Evergreen shrub (3-4m) or small tree (to 10m), in culture 1.5-2m, native to South China and India, cultivated in Southeast Asia, East Africa, South America; leaves alternate, dark green, elliptic-cuneate, leathery, serrulate; flowers fragrant, wheel-shaped, white or pink, solitary or little groups forming. | Evergreen shrub (3-4m) or small tree (to 10m), in culture 1.5-2m, native to South China and India, cultivated in Southeast Asia, East Africa, South America; leaves alternate, dark green, elliptic-cuneate, leathery, serrulate; flowers fragrant, wheel-shaped, white or pink, solitary or little groups forming. |
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| "Two major varieties are grown: Camellia sinensis var. sinensis for Chinese teas, and Camellia sinensis var. assamica for Indian Assam teas. White tea, yellow tea, green tea, oolong, pu-erh tea and black tea are all harvested from one or the other, but are processed differently to attain varying levels of oxidation." \\ | "Two major varieties are grown: Camellia sinensis var. sinensis for Chinese teas, and Camellia sinensis var. assamica for Indian Assam teas. White tea, yellow tea, green tea, oolong, pu-erh tea and black tea are all harvested from one or the other, but are processed differently to attain varying levels of oxidation." [[http://en.wikipedia.org/wiki/Camellia_sinensis|wikipedia]] |
| http://en.wikipedia.org/wiki/Camellia_sinensis | |
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| Camellia sinensis var.assamica = Camellia assamica (Mast.) Hung T.Chang; Camellia theifera Griff. - Assam tea \\ | Camellia sinensis var.assamica = Camellia assamica (Mast.) Hung T.Chang; Camellia theifera Griff. - Assam tea \\ |
| [Kumazawa, Kenji, Ryoko Baba, and Osamu Nishimura. "Automated analysis of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (Sen-cha) by headspace solid-phase microextraction and gas chromatography with mass spectrometric determination." Food science and technology research 16.1 (2010): 59-64] | [Kumazawa, Kenji, Ryoko Baba, and Osamu Nishimura. "Automated analysis of 4-mercapto-4-methyl-2-pentanone in Japanese green tea (Sen-cha) by headspace solid-phase microextraction and gas chromatography with mass spectrometric determination." Food science and technology research 16.1 (2010): 59-64] |
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| | {{geraniol.jpg| geraniol }} \\ geraniol | {{:terpineol_alpha.jpg|α-terpineol}} \\ α-terpineol | {{:indole.jpg| indole}} \\ indole | {{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol | {{:jasmone_cis.jpg| (Z)-jasmone }} \\ (Z)-jasmone |{{:hotrienol.jpg| hotrienol }} \\ hotrienol | | |{{:terpineol_alpha.jpg|α-terpineol}} \\ α-terpineol |{{:ionone_beta.jpg| β-ionone}} \\ β-ionone | {{:indole.jpg| indole}} \\ indole |{{:nerolidol_e.jpg| (E)-nerolidol}} \\ (E)-nerolidol |{{:jasmone_cis.jpg| (Z)-jasmone }} \\ (Z)-jasmone |{{:hotrienol.jpg| hotrienol }} \\ hotrienol | |
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| The volatile flavour components of different teas (Green Assam tea, Four Season tea, Chin Shin Oolong tea, Chin Hsuan Oolong tea, Green Oolong tea) from Thailand were extracted using the simultaneous distillation and extraction (SDE) technique in low percentage yield (0.01-0.03% w/w). Important components of tea essential oils were: \\ | The volatile flavour components of different teas (Green Assam tea, Four Season tea, Chin Shin Oolong tea, Chin Hsuan Oolong tea, Green Oolong tea) from Thailand were extracted using the simultaneous distillation and extraction (SDE) technique in low percentage yield (0.01-0.03% w/w). Important components of tea essential oils were: \\ |
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| "The sensory quality ranking of Japanese green tea (Sen-cha) was evaluated and predicted using volatile profiling and multivariate data analyses... The major volatile compounds identified from chromatographic profiles obtained both non-polar and polar columns were coumarin, [[http://www.thegoodscentscompany.com/data/rw1019161.html|dihydroactinidiolide]], linalool oxides, geraniol, trans-geranylacetone, indole, 6-chloroindole, β-ionone, 5,6-epoxy-β-ionone, cis-jasmone, linalool, methyl jasmonate, trans-nerolidol, 1-octanol, 2-pentanol, phenylethyl alcohol, and phytol... By examining the loadings of PLS–DA, the significant variables contributing to the classification of the high and low quality green tea sample were revealed. They implied that the higher quality green tea samples contained a relatively higher concentration of phytol, caffeine, cis-jasmone, linalool oxide (trans-pyranoid), 6-chloroindole, trans-geranylacetone, methyl jasmonate, and some unknown compounds, compared to the lower quality ones. Whereas, geraniol, linalool, dihydroactinidiolide, linalool oxides (cis- and trans-furanoid), and coumarin were found in the lower concentration in the higher grade green tea samples." \\ | "The sensory quality ranking of Japanese green tea (Sen-cha) was evaluated and predicted using volatile profiling and multivariate data analyses... The major volatile compounds identified from chromatographic profiles obtained both non-polar and polar columns were coumarin, [[http://www.thegoodscentscompany.com/data/rw1019161.html|dihydroactinidiolide]], linalool oxides, geraniol, trans-geranylacetone, indole, 6-chloroindole, β-ionone, 5,6-epoxy-β-ionone, cis-jasmone, linalool, methyl jasmonate, trans-nerolidol, 1-octanol, 2-pentanol, phenylethyl alcohol, and phytol... By examining the loadings of PLS–DA, the significant variables contributing to the classification of the high and low quality green tea sample were revealed. They implied that the higher quality green tea samples contained a relatively higher concentration of phytol, caffeine, cis-jasmone, linalool oxide (trans-pyranoid), 6-chloroindole, trans-geranylacetone, methyl jasmonate, and some unknown compounds, compared to the lower quality ones. Whereas, geraniol, linalool, dihydroactinidiolide, linalool oxides (cis- and trans-furanoid), and coumarin were found in the lower concentration in the higher grade green tea samples." \\ |
| [Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis., Jumtee, K., Komura, H., Bamba, T., Fukusaki, E., Journal of bioscience and bioengineering, 112(3), 2011, 252-255] \\ | [Predication of Japanese green tea (Sen-cha) ranking by volatile profiling using gas chromatography mass spectrometry and multivariate analysis., Jumtee, K., Komura, H., Bamba, T., Fukusaki, E., Journal of bioscience and bioengineering, 112(3), 2011, 252-255] [[http://www.thaiscience.info/Article%20for%20ThaiScience/Article/2/Ts-2%20predication%20of%20japanese%20green%20tea%20ranking%20by%20volatile%20profiling%20using%20gas%20chromatography%20mass%20spectrometry%20and%20multivariate%20analysis.pdf|PDF]] |
| [[http://www.thaiscience.info/Article%20for%20ThaiScience/Article/2/Ts-2%20predication%20of%20japanese%20green%20tea%20ranking%20by%20volatile%20profiling%20using%20gas%20chromatography%20mass%20spectrometry%20and%20multivariate%20analysis.pdf]] | |
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| Concentrations and odor activity values of the 16 most potent odorants in black tea infusion were: linalool (142µg/l, OAV 237), geraniol (142µg/l, OAV 45), (E,E,Z)-2,4,6-nonatrienal (1.1µg/l, OAV 41), β-damascenone (0.15µg/l, OAV 38), methylpropanal (69µg/l, OAV 37), 3-methylbutanal (42µg/l, OAV 37), 2-methylbutanal (82µg/l, OAV 37), 3-methyl-2,4-nonandione (0.48µg/l, OAV 37), (E,Z)-2,6-nonadienal (0.56µg/l, OAV 22), (E,E)-2,4-decadienal (2.9µg/l, OAV 18), (Z)-3-hexenol (95µg/l, OAV 7), (Z)-4-heptenal (0.66µg/l, OAV 11), phenylacetaldehyde (57µg/l, OAV 9), β-ionone (1.5µg/l, OAV 7), hexanal (55µg/l, OAV 5), and (E,Z)-2,4-nonadienal (0.45µg/l, OAV 3). \\ | Concentrations and odor activity values of the 16 most potent odorants in black tea infusion were: linalool (142µg/l, OAV 237), geraniol (142µg/l, OAV 45), (E,E,Z)-2,4,6-nonatrienal (1.1µg/l, OAV 41), β-damascenone (0.15µg/l, OAV 38), methylpropanal (69µg/l, OAV 37), 3-methylbutanal (42µg/l, OAV 37), 2-methylbutanal (82µg/l, OAV 37), 3-methyl-2,4-nonandione (0.48µg/l, OAV 37), (E,Z)-2,6-nonadienal (0.56µg/l, OAV 22), (E,E)-2,4-decadienal (2.9µg/l, OAV 18), (Z)-3-hexenol (95µg/l, OAV 7), (Z)-4-heptenal (0.66µg/l, OAV 11), phenylacetaldehyde (57µg/l, OAV 9), β-ionone (1.5µg/l, OAV 7), hexanal (55µg/l, OAV 5), and (E,Z)-2,4-nonadienal (0.45µg/l, OAV 3). \\ |
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| "The polyphenols, a large group of plant chemicals that includes the catechins, are thought to be responsible for the health benefits that have traditionally been attributed to tea, especially green tea. Major catechins are (-)-epicatechin gallate (ECG), (-)-epicatechin (EC), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG). The most active and abundant catechin in green tea is epigallocatechin-3-gallate (EGCG). Black tea contains much lower concentrations of these catechins than green tea. Oolong tea contains a mixture of simple polyphenols, such as catechins and complex polyphenols." \\ | "The polyphenols, a large group of plant chemicals that includes the catechins, are thought to be responsible for the health benefits that have traditionally been attributed to tea, especially green tea. Major catechins are (-)-epicatechin gallate (ECG), (-)-epicatechin (EC), (-)-epigallocatechin (EGC) and (-)-epigallocatechin gallate (EGCG). The most active and abundant catechin in green tea is epigallocatechin-3-gallate (EGCG). Black tea contains much lower concentrations of these catechins than green tea. Oolong tea contains a mixture of simple polyphenols, such as catechins and complex polyphenols." \\ |
| [Camellia Sinensis (green tea): a review., Namita, P., Mukesh, R., Vijay, K.J., Global J Pharmacology, Vol.6, 2012, 52-59] \\ | [Camellia Sinensis (green tea): a review., Namita, P., Mukesh, R., Vijay, K.J., Global J Pharmacology, Vol.6, 2012, 52-59] [[http://www.idosi.org/gjp/6%282%2912/1.pdf|PDF]] |
| [[http://www.idosi.org/gjp/6%282%2912/1.pdf]] | |
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| In a sensory analysis of four black tea grades, α-ionone, ethyl caprylate, 3-hydroxy-β-damascone, β-ionone, 2(4H)-benzofuranone (dihydroactinidiolide), nonanal, and β-farnesene were positively correlated with sensory attributes (aroma quality) of black tea. \\ | In a sensory analysis of four black tea grades, α-ionone, ethyl caprylate, 3-hydroxy-β-damascone, β-ionone, 2(4H)-benzofuranone (dihydroactinidiolide), nonanal, and β-farnesene were positively correlated with sensory attributes (aroma quality) of black tea. \\ |
| [Hoang, Q.T., et al. "Sensory aroma and related volatile flavor compound profiles of different black tea grades (camellia sinensis) produced in northern Vietnam." in: Fom senses to quality: What can sensory evaluation bring to quality control (2014): 113-119] | [Hoang, Q.T., et al. "Sensory aroma and related volatile flavor compound profiles of different black tea grades (camellia sinensis) produced in northern Vietnam." in: Fom senses to quality: What can sensory evaluation bring to quality control (2014): 113-119] |
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| | "The volatile fractions of three famous Chinese green tea cultivar infusions (Longjing, Maofeng, and Biluochun) were prepared by a combination of the adsorptive column method and the SAFE techniques. The aroma extract dilution analysis (AEDA) applied to the volatile fractions revealed 58 odor-active peaks with flavor dilution (FD) factors between 41 and 47. Forty-six of the odorants, which included six odorants that have not been reported in the literature in Chinese green tea (2-isopropyl-3-methoxypyrazine, 2-ethenyl-3,5-dimethylpyrazine, cis-4,5-epoxy-(E)-2-decenal, 4-ethylguaiacol, (E)-isoeugenol, and 3-phenylpropionic acid), were identified or tentatively identified by GC-MS and GC-O. Among the perceived odorants, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, 3-hydroxy-4,5-dimethyl-2(5H)-furanone, coumarin, vanillin, geraniol, (E)-isoeugenol, and 2-methoxyphenol showed high FD factors in all of the cultivars, irrespective of the cultivar or harvesting season, suggesting that these seven odorants are essential for the aroma of Chinese green tea." \\ |
| | [Baba, Ryoko, and Kenji Kumazawa. "Characterization of the potent odorants contributing to the characteristic aroma of Chinese green tea infusions by aroma extract dilution analysis." Journal of Agricultural and Food Chemistry 62.33 (2014): 8308-8313] |
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| "Black tea volatiles are mainly dependent on the oxidation of tea flavonols during fermentation. Virtually, most alcohols, aliphatic acids, phenols, and carbonyls occur in this stage. The degree of partial fermentation determines the constitution and concentration of major aromas in oolong tea, such as jasmine lactones, nerolidol, and methyl jasmonate. Non-fermented green tea contains abundant tea catechins that give it its unique greenish aroma." \\ | "Black tea volatiles are mainly dependent on the oxidation of tea flavonols during fermentation. Virtually, most alcohols, aliphatic acids, phenols, and carbonyls occur in this stage. The degree of partial fermentation determines the constitution and concentration of major aromas in oolong tea, such as jasmine lactones, nerolidol, and methyl jasmonate. Non-fermented green tea contains abundant tea catechins that give it its unique greenish aroma." \\ |
| [Tea aroma formation., Ho, C.T., Zheng, X., Li, S., Food Science and Human Wellness, 4(1), 2015, 9-27] [[http://www.sciencedirect.com/science/article/pii/S221345301500018X]] | [Tea aroma formation., Ho, C.T., Zheng, X., Li, S., Food Science and Human Wellness, 4(1), 2015, 9-27] [[https://www.sciencedirect.com/science/article/pii/S221345301500018X/pdfft?md5=329087c87caa4971486bfbf212651182&pid=1-s2.0-S221345301500018X-main.pdf|PDF]] |
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| "3-Methyl-2,4-nonanedione has been associated with a prune note in oxidized wine and is an aroma determinant in tea and apricots. Further screening against the entire set of 391 human odorant receptors revealed that 30 or 300 μmol/L 3-methyl-2,4-nonanedione activated only 1 receptor, OR1A1, suggesting a unique role of OR1A1 for the most sensitive detection of this key food odorant in wine, tea, and other food matrices." \\ | "3-Methyl-2,4-nonanedione has been associated with a prune note in oxidized wine and is an aroma determinant in tea and apricots. Further screening against the entire set of 391 human odorant receptors revealed that 30 or 300 μmol/L 3-methyl-2,4-nonanedione activated only 1 receptor, OR1A1, suggesting a unique role of OR1A1 for the most sensitive detection of this key food odorant in wine, tea, and other food matrices." \\ |
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| „The orchid-like odor of a tea infusion is regarded as a noble aroma and an essential sensory attribute for certain premium teas. Such tea leaves are difficult to make and the quality is not always reproducible. This study is focused on the molecular sensory basis of the orchid-like attribute in tea brews. The aroma is defined as jasmine- and magnolia-like floral notes with a fruity undertone and found to be closely related to the flower scent of the orchid Cymbidium faberi Rolfe (hui lan) by a sensory panel. Gas chromatography mass spectrometry (GC-MS) and aroma extract dilution analysis revealed that the key contributor was (Z)-methyl epijasmonate (epi-MeJA), which was also one of the main odor compounds in the flower scent of C. faberi and in the infusions of selected high-quality teas. Concentration of epi-MeJA was ranging from 0.09 to 2.2 µg/g in the oolong and green tea leaves.“ \\ | „The orchid-like odor of a tea infusion is regarded as a noble aroma and an essential sensory attribute for certain premium teas. Such tea leaves are difficult to make and the quality is not always reproducible. This study is focused on the molecular sensory basis of the orchid-like attribute in tea brews. The aroma is defined as jasmine- and magnolia-like floral notes with a fruity undertone and found to be closely related to the flower scent of the orchid Cymbidium faberi Rolfe (hui lan) by a sensory panel. Gas chromatography mass spectrometry (GC-MS) and aroma extract dilution analysis revealed that the key contributor was (Z)-methyl epijasmonate (epi-MeJA), which was also one of the main odor compounds in the flower scent of C. faberi and in the infusions of selected high-quality teas. Concentration of epi-MeJA was ranging from 0.09 to 2.2 µg/g in the oolong and green tea leaves.“ \\ |
| [MLA | [Feng, Zhihui, et al. "Characterization of the orchid-like aroma contributors in selected premium tea leaves." Food Research International 129 (2020): 108841] |
| Feng, Zhihui, et al. "Characterization of the orchid-like aroma contributors in selected premium tea leaves." Food Research International 129 (2020): 108841] | |
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| "Sensory-guided analysis of the volatile fraction isolated from a freshly prepared green tea beverage (Camellia sinensis; type Jingshan cha) revealed 58 odor-active compounds after application of an aroma extract dilution analysis. Among them, 3-methylnonane-2,4-dione, (Z)-1,5-octadien-3-one, 3-(methylthio)propanal, trans-4,5-epoxy-(E)-2-decenal, methanethiol, dimethyl sulfide, and indole appeared with the highest flavor dilution factors. A quantitation of 42 aroma compounds by means of stable isotope dilution assays followed by the calculation of odor activity values (OAV; ratio of concentration to odor detection threshold) showed 27 key aroma compounds with OAVs ≥ 1. By far, the highest OAV of 458 was calculated for the asparagus-like/putrid smelling dimethyl sulfide followed by (E,E)-2,4-heptadienal." \\ | "Sensory-guided analysis of the volatile fraction isolated from a freshly prepared green tea beverage (Camellia sinensis; type Jingshan cha) revealed 58 odor-active compounds after application of an aroma extract dilution analysis. Among them, 3-methylnonane-2,4-dione, (Z)-1,5-octadien-3-one, 3-(methylthio)propanal, trans-4,5-epoxy-(E)-2-decenal, methanethiol, dimethyl sulfide, and indole appeared with the highest flavor dilution factors. A quantitation of 42 aroma compounds by means of stable isotope dilution assays followed by the calculation of odor activity values (OAV; ratio of concentration to odor detection threshold) showed 27 key aroma compounds with OAVs ≥ 1. By far, the highest OAV of 458 was calculated for the asparagus-like/putrid smelling dimethyl sulfide followed by (E,E)-2,4-heptadienal." \\ |
| [Flaig, Mario, et al. "Characterization of the key odorants in a high-grade Chinese green tea beverage (Camellia sinensis; Jingshan cha) by means of the sensomics approach and elucidation of odorant changes in tea leaves caused by the tea manufacturing process." Journal of agricultural and food chemistry 68.18 (2020): 5168-5179] | [Flaig, Mario, et al. "Characterization of the key odorants in a high-grade Chinese green tea beverage (Camellia sinensis; Jingshan cha) by means of the sensomics approach and elucidation of odorant changes in tea leaves caused by the tea manufacturing process." Journal of agricultural and food chemistry 68.18 (2020): 5168-5179] |
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| | "There were 32 VOCs that contribute to the aroma of green tea, 12 of which contributed to the aroma characteristics of green... Among the above 12 components, 3 were positively correlated with the green score of aroma profile, they were geraniol, cis-3-hexen-1-ol and (E)-2-hexen-1-ol, respectively... cis-3-hexen-1-ol played the leading role in green aroma of green tea." \\ |
| | [Nie, Cong-ning, et al. "Characterization of the effect of cis-3-hexen-1-ol on green tea aroma." Scientific reports 10.1 (2020): 1-15] |
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| | Roller-hot air fixation has been found as the optimal method for generating an intense and long-lasting chestnut-like aroma and floral taste of of green tea with a chestnut-like aroma. Theaspirane, linalool, cedrol, 3-methyl-butanal, trans-β-ionone, and τ-cadinol emerged as key differential volatile compounds between green teas with and without a chestnut-like aroma. \\ |
| | [Wang, Huajie, et al. "Influence of fixation methods on the chestnut-like aroma of green tea and dynamics of key aroma substances." Food Research International 136 (2020): 109479] |
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| | Omission tests showed that (E)-β-damascenone, β-ionone, dihydro-β-ionone, linalool, and geraniol were the key odor-active compounds for the aroma profile of sun-dried black tea. Phenylethyl alcohol, (E)-2-decenal, hexanal, and methyl salicylate were also important to the aroma profile. \\ |
| | [Liu, Cong, et al. "Characterization of key odor-active compounds in Sun-Dried black tea by sensory and instrumental-directed flavor analysis." Foods 11.12 (2022): 1740] [[https://www.mdpi.com/2304-8158/11/12/1740/pdf|PDF]] |
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| | "...reduction and addition experiments revealed phenylacetaldehyde, (E,E)-2,4-heptadienal, geraniol, linalool, β-damascenone, 2-methylbutyraldehyde, dimethyl sulfide, and isovaleraldehyde with odor activity values (OAV) > 100 as the characteristic aroma components of F4H [fully fermented black tea] and also as the main contributors to aroma differences between different fermentation degrees." \\ |
| | [Zhou, Jingtao, et al. "Characterizing and Decoding the Effects of Different Fermentation Levels on Key Aroma Substances of Congou Black Tea by Sensomics." Journal of Agricultural and Food Chemistry 71.40 (2023): 14706-14719] |
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| | "Omission test identified eight substances, including dimethyl sulfide, (E)-β-ionone, cis-jasmone, linalool, nonanal, heptanal, isovaleraldehyde and (Z)-3-hexenol, as the key aroma active compounds of steamed green tea. With the increase of withering degree, the content of these substances increased first and then decreased except for heptanal and cis-jasmone." \\ |
| | [Qin, Muxue, et al. "The key aroma components of steamed green tea decoded by sensomics and their changes under different withering degree." Food Chemistry 439 (2024): 138176.] |
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| [R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 93] | [R.Kaiser, Scent of the Vanishing Flora, Zurich 2011, 93] |
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| {{:thea_sinensis.jpg?600}}\\ | {{:thea_sinensis.jpg?700}}\\ |
| Kohl,F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.50 (1891-1895) \\ | Kohl,F.G., Die officinellen Pflanzen der Pharmacopoea Germanica, t.50 (1891-1895) [[http://plantgenera.org/species.php?id_species=185045|plantgenera.org]] |
| [[http://plantgenera.org/species.php?id_species=185045]] | |
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| {{:tea_flower.jpg}} \\ | {{:tea_flower.jpg}} \\ |
| Camellia sinensis, Kyoto, Japan \\ | Camellia sinensis, Kyoto, Japan (2009) © qwert234 [[https://creativecommons.org/publicdomain/zero/1.0/deed.de|PD]] [[https://commons.wikimedia.org/wiki/File:Camellia_sinensis_Japan.JPG|wikimedia commons]] |
| (PD, [[https://creativecommons.org/publicdomain/zero/1.0/deed.de|CC0]]) | |
| [[https://commons.wikimedia.org/wiki/File:Camellia_sinensis_Japan.JPG|wikimedia commons]] | |
