Abstract
Five different popular marketed brands of tea produced in Bangladesh viz; Tetley-Premium, Lipton-Taaza, Finlay-Premium, HRC-Clevedon, Ispahani-Blender's choice were studied before expiry dates to evaluate their status of qualitative parameters viz; Caffeine, Total Polyphenol Content (TPC), Theaflavin (TF), Thearubigin (TR), Highly Polymerized Substances (HPS), Total Liquor Colour (TLC), Briskness Index (BI) and Colour Index (CI). All the studied parameters were found to have been varied with brands. The values of caffeine and TPC were found to be varied from 2.65% (Finlay-Premium) to 3.28% (Tetley-Premium) and 24.58% (Lipton-Taaza) to 12.76% (Tetley-Premium) respectively. Similarly, the estimated values of TF, TR and TLC were detected to be maximum in Lipton-Taaza tea but maximum HPS was in Finlay-Premium tea whereas minimum TF and TLC was in Tetley-Premium tea and minimum TR and HPS was in HRC-Clevedon tea. In contrast, BI and Cl were found to be the highest in Ispahani-Blender's choice and HRC-Clevedon tea respectively and the lowest in Tetley-Premium tea. The present study concludes that the Lipton-Taaza tea is superior over the other brands in respect to qualitative status and all the studied brands may, therefore, be ranked as: Lipton-Taaza > Finlay-Premium > Ispahani-Blender's choice > HRC-Clevedon > Tetley-premium.
Highlights
Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis (L.) Kuntze and is the most popular beverage consumed by world-wide human society [1]
Caffeine is regarded as an important constituent of tea, bestowing mood and cognitive-enhancing properties [4,5]
5g tea sample was taken in a 500ml conical flask. 10g crystal of MgO and 200ml of distilled water were added to the sample simultaneously
Summary
Tea is an aqueous infusion of dried leaves of the plant Camellia sinensis (L.) Kuntze and is the most popular beverage consumed by world-wide human society [1]. High caffeine content in fresh leaf may be one of the important factors ensuring good quality of the resulting black tea [3]. Caffeine is regarded as an important constituent of tea, bestowing mood and cognitive-enhancing properties [4,5]. A large number of polyphenol derivatives have been identified in various types of green (non-fermented), oolong (semi-fermented) and black (fully-fermented by oxidizing enzyme) teas [7]. These polyphenols account for 20-35 % (w/w) of the dry tea [8,9], representing a significant proportion of the tea constituents
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