Characterization of tea and tea infusion: A study of marketed black tea samples from some tea growing regions of India

Ayush Kumar Das, Arindam Ghosh, Soumya Majumder, Sumedha Saha, Sukanya Acharyya, Sahadeb Sarkar, Sourav Chakraborty, Mainak Mukherjee, Malay Bhattacharya
2020 Journal of Pharmacognosy and Phytochemistry  
Tea as a refreshing beverage is consumed socially and habitually. Tea contains several bioactive compounds. The present research work has been designed to work on characterization of tea and tea infusion collected from major tea growing regions of India as climate influences aroma and taste of tea. CTC-tea and Orthodox-tea (O-tea) samples were collected from different tea growing regions of India. In both the type of tea samples maximum and minimum percentage of moisture were recorded in
more » ... recorded in Nilgiri and Dooars tea. Amount of Crude fibres in manufactured CTC-tea was more than O-tea. Ash content of CTCtea and O-tea ranged between 1.308%-1.66% and 0.233-0.315% respectively. The pH of infusions was found to be acidic. Optical density of O-tea infusions was found to be less than CTC-tea infusions. Insoluble and soluble matter in tea infusions was extremely variable. Theaflavin of tea infusions prepared from CTC-tea were more than that of O-tea of the same region. Thearubigins was recorded more in all CTC-tea samples over O-tea except for the sample manufactured at Nilgiri. Caffeine content was high in CTC-tea samples of Nilgiri, Terai and Shillong whereas for Assam and Dooars it was high in O-tea. Free radical scavenging activity was more in CTC-tea than O-tea of the same region. O-tea showed better antibacterial activity than CTC-tea.
doi:10.22271/phyto.2020.v9.i5v.12553 fatcat:uarystbrtbdhveuetw4kausvzi