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Yunnan Tasly Deepure Biological Tea Group Co., Beijing Kasly Investment Management Co. and Beijing Kasly; Investment Management Co. | Date: 2011-10-04

Coffee; coffee-based beverages; chocolate-based beverages with milk; chocolate food beverages not being dairy-based or vegetable based; tea; tea substitute; tea-based beverages; iced tea; nutrition liquid, not for medical purpose, namely, molasses syrup, chocolate syrup, flavoring syrup, golden syrup, starch syrup, table syrup, honey, honey for food, honey substitutes, royal jelly for food purposes, royal jelly for human consumption not for medical purposes, and propolis for human consumption; edible ices; ice cream. Fruit nectars being non-alcoholic; fruit juices; water beverages, bottled drinking water, bottled water, drinking water, table water, bottled artesian water, drinking water with vitamins, glacial water, magnetically treated water for human consumption and not for medical purposes, mineral and aerated water, purified bottled drinking water, seltzer water, sparkling water, mineral water, soda water, distilled drinking water; isotonic beverages; plant beverages, namely, vegetable drinks, vegetable juice, and vegetable-fruit juices; preparations for making beverages, namely, essences for making non-alcoholic beverages and scented water for making beverages.


Xu Y.-Q.,Yunnan Tasly Deepure Biological Tea Group Co. | Wang C.,Yunnan Tasly Deepure Biological Tea Group Co. | Li C.-W.,Yunnan Tasly Deepure Biological Tea Group Co. | Liu S.-H.,Yunnan Tasly Deepure Biological Tea Group Co. | And 3 more authors.
Food Analytical Methods | Year: 2015

Aroma volatiles from ripened and raw pu-erh tea were extracted by headspace solid-phase microextraction (HS-SPME) and simultaneous distillation-extraction (SDE). They were then characterized and identified using gas chromatography-olfactometry (GC-O) and gas chromatography-mass spectrometry (GC-MS). The conditions of HS-SPME including fiber selections and sampling condition optimization have been previously investigated. With the two methods, 39 and 33 aroma-active compounds were detected and characterized in ripened and raw pu-erh tea samples, respectively. The aroma-active compounds with similar sensory descriptors were grouped into the same category, and the sum of individual aroma intensity values within each category showed that the floral aroma (33.01 %), stale/musty aroma (25.24 %), and woody aroma (11.17 %) were the major aroma categories in ripened pu-erh tea. Alcohols (floral aroma notes), methoxyphenolic compounds (stale/musty aroma notes), and ketones (woody or floral aroma notes) play a vital role in the special flavor of ripened pu-erh tea. In raw pu-erh tea, the floral aroma (38.62 %) and fruity aroma (16.55 %) were the major aroma categories. These aromas were closely related to the characteristics of raw pu-erh tea aroma and its sensory perception. © 2015 Springer Science+Business Media New York Source


Wang C.,Yunnan Tasly Deepure Biological Tea Group Co. | Zhang C.-X.,Yunnan Tasly Deepure Biological Tea Group Co. | Shao C.-F.,Guizhou Guotai Liquor Co. | Li C.-W.,Yunnan Tasly Deepure Biological Tea Group Co. | And 3 more authors.
Food Analytical Methods | Year: 2016

A simple and efficient fingerprint analysis method was developed and validated for the quality consistency control and authentication of Deepure instant pu-erh tea within different manufacturers using high-performance liquid chromatography (HPLC) coupled with chemometrics. To compare the HPLC fingerprint chromatograms between batches, varieties and manufacturers, the correlation coefficients of similarities of 60 samples and the relative peak areas of 11 characteristic compounds were calculated. Different pattern recognition procedures, including hierarchical cluster analysis, principal component analysis and partial least squares discriminant analysis, were then applied to classify the instant pu-erh tea samples according to their variety and manufacturer. Results showed that the developed method has potential application for the quality consistency evaluation and discrimination of instant pu-erh tea samples from similar products. © 2016 Springer Science+Business Media New York Source


Li T.,Tianjin University of Science and Technology | Du L.-P.,Tianjin University of Science and Technology | Xiao D.-G.,Tianjin University of Science and Technology | Li C.-W.,Yunnan Tasly Deepure Biological Tea Group Co. | Xu Y.-Q.,Yunnan Tasly Deepure Biological Tea Group Co.
Modern Food Science and Technology | Year: 2014

To study the spectroscopic and physicochemical properties of theabrownins in ripened Pu-erh tea "7572" produced by solid-state fermentation and the Pu-erh powder produced by natural liquid-state fermentation, two types of theabrownins were extracted with an organic solvent. The UV-visible results showed that liquid theabrownin had an additional absorption peak at~380 nm compared to solid theabrownin. The IR results indicated that the two theabrownins had similar functional groups. Both of them were composed of phenolic and carboxylic compounds, along with proteins and polysaccharides. The quantitative analysis of the acidic functional groups in theabrownins showed that both types of theabrownins contained carboxyl and phenolic hydroxyl groups, and the number of the two functional groups in liquid theabrownin was more than that in solid theabrownin. Theabrownins were isolated and graded based on membranes. The results showed that the contents of the oligomer fraction (M<10 ku) in solid and liquid theabrownins were 26.74% and 18.84%, respectively. The contents of the high-polymer fraction (M〉100 ku) in solid and liquid theabrownins were 56.98% and 70.72%, respectively. The reducing powers of two theabrownins were dose-dependent and had similar activities. The measurement of the reducing power of each fraction after the grading by membranes indicated that the reducing powers of the middle-(10 ku〈M〈100 ku) and high-(M〉100 ku) polymer fractions in both the theabrownins were significantly higher than that of the oligomeric fraction. ©, 2014, South China University of Technology. All right reserved. Source


Li T.,Tianjin University of Science and Technology | Du L.,Tianjin University of Science and Technology | Wang C.,Tianjin University of Science and Technology | Han P.,Tianjin University of Science and Technology | And 3 more authors.
Lecture Notes in Electrical Engineering | Year: 2014

In order to investigate the effect of the enzyme on the liquid-fermentation of sun dried green tea of Yunnan large leaf, three enzymes were used, including cellulase, pectinase, and flavourzyme. On the base of single factor experiments, the optimal design with the content of the theabrownines was carried out using response surface methodology (RSM). It is feasible to optimize the enzyme in the process of the liquid-state fermentation of Pu'er tea by RSM. Pretreated the raw material under the optimal concentration combination of enzyme, the content of theabrownines of fermentation broth is 27.14 %, which is 18.00 % higher than CK. © Springer-Verlag Berlin Heidelberg 2014. Source

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