Erschienen in:
17.03.2016 | Letter to the Editor
The oxalate content of oolong tea and its relationship with soaking times
verfasst von:
Ru Huang, Yong Hai Zhang, Hong Huang, Hong Sheng Yang
Erschienen in:
Urolithiasis
|
Ausgabe 5/2016
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Excerpt
Previous studies have found that the oxalate content of Oolong tea increased with the prolonging of boiling time, and reached the high stable concentration of 35.7 mg/L after brewing for 5 min or more, and the oxalate content changed with different origin, quality, preparation and time of harvest [
1]. However, the relationship between the oxalate content and the soaking times has not been published. We herein conducted a study to explore whether the oxalate content was decreasing as the increase of the number of soaking times. …