Effects of Plant Age, Topography and Processing System On the Biochemical Traits and Quality of Tea

Authors

  • Md Sakib Hossain Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
  • Rayhan Uddin Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
  • Pranti Barua Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
  • - Md Yasin Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh
  • Mohammad Shameem Al Mamun Bangladesh Tea Research Institute, Srimangal, Moulvibazar, Bangladesh
  • Md Mozammel Hoque Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, Bangladesh

DOI:

https://doi.org/10.3329/bjb.v50i3.55843

Keywords:

Tea, Biochemical traits, Quality, Plant age, Topography, Processing

Abstract

Laboratory experiment was conducted to study the biochemical and quality parameters of tea i.e. Polyphenol, Theaflavin (TF), Thearubigin (TR), Caffeine, Lipid, Total ash, Chlorophyll, Moisture content etc. under different variables designed for age, topography, and processing system imposed on an established tea orchard. Results revealed that plant age and topography do not have any significant effect on most of the studied parameters. In case of plant age, tannin is found to be significantly higher in mature tea plant (39.35 ppm) whereas young plant showed significantly lower total sugar content (28.98 ppm). In case of land elevation, significantly higher tannin (37.41 ppm) and lower carotenoid content (0.74 mg/g) were evident in plants from kunchi topography where flat topography showed significantly higher total sugar (26.62 ppm) in leaves. The handmade tea flavoured with significantly higher amount of polyphenol (58.57 ppm) and caffein (43.30 ppm) but industry made tea showed significantly higher amount of tannin (37.65 ppm), total sugar (15.25 ppm) and TF:TR (1:10).

Bangladesh J. Bot. 50(3): 633-639, 2021 (September)

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Published

2021-09-29

How to Cite

Hossain, M. S. ., Uddin, R. ., Barua, P. ., Md Yasin, .-., Al Mamun, M. S. ., & Hoque, M. M. . (2021). Effects of Plant Age, Topography and Processing System On the Biochemical Traits and Quality of Tea. Bangladesh Journal of Botany, 50(3), 633–639. https://doi.org/10.3329/bjb.v50i3.55843

Issue

Vol. 50 No. 3 (2021)

Section

Articles

License

© Bangladesh Botanical Society

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