Chemical characterisation of CTC black tea of northeast India: correlation of quality parameters with tea tasters' evaluation

Abstract

AbstractBACKGROUND: Consumers have different regional perceptions of tea quality. Objective evaluation based on biochemical data for different regions has been needed for a long time. Biochemical factors regulating this variation would help to remove regional disparities. This study was undertaken on CTC (crust, tear and curl) black tea to generate the biochemical data responsible for quality along with tea tasters' evaluation of three geographical regions of northeast India and to determine the reason for the variation.RESULTS: Brahmaputra valley teas had highest theaflavin (TF), thearubigin (TR), brightness (BR) and total colour (TC) and low crude fibre content (CFC) and total polyphenol (TPP). Brahmaputra valley and Dooars region teas showed high total soluble solid (TSS). Barak valley teas had highest CFC and low TSS, caffeine (CA), TF, TR and TC. Dooars region teas had high CA and TPP and low BR. Dooars region and Barak valley teas contained higher levels of residual catechin than Brahmaputra valley teas.CONCLUSION: Overall quality as evaluated by tea tasters was found to be highest for Brahmaputra valley teas followed by Dooars region and Barak valley teas. This high evaluation can be attributed to higher levels of TF, TR, BR and TSS. Barak valley and Dooars region teas contained high residual catechin, indicating limitation in oxidation during processing. Copyright © 2009 Society of Chemical Industry