Influence of steaming duration, chlorophyll‐a and ‐b content and ratio, and pH on the color of green tea processed from multiple tea (Camellia sinensisL.) cultivars

Differences in the color of new tea shoots can be explained by the aforementioned four factors. The findings will be useful for cultivar selection, and determining the appropriate degree of shading and steaming duration, to produce high-quality green teas with a good appearance. © 2024 Society of Chemical Industry.