A group of Japanese researchers (J. Agri. Food Chem. 2007, 231) has recently shown that the ranking of Japanese green tea can be predicted by careful analysis of several compounds. In the resulting model used for the predictions it turned out that sucrose and glucose contents were most important in predicting the quality of green tea, followed by quinic acid, fructose and caffeine.
Based on this it is tempting to speculate whether the addition of small amounts of sucrose and glucose could improve green tea of lesser quality? Certainly this will not improve the volatiles of the tea, but perhaps it could still improve the overall impression? The amount of sugar should be very small – we are talking about milligrams, not grams.
My first guess would be: no, this will not improve the tea. But with peppermint tea I have noticed that a little sugar greatly improves the aroma. Could the same be the case for green japanese tea?academic articles, molecular gastronomy