Comparison of Azorean tea theanine to teas from other origins by HPLC/DAD/FD. Effect of fermentation, drying temperature, drying time and shoot maturity
Keywords: Theanine; Green and black tea; RP-HPLC/DAD/FD; GC/MS; o-Phthaldialdehyde; Tea analysis; Tea manufacturing processes; Shoot maturity;