Taste Of Tea Research Articles

Studies of quality development and major chemical composition of green tea processed from tea with different shoot maturity

Apart from geographical difference and processing method, the maturity of fresh tea shoot is an important factor that determines tea quality. However, the quality development and chemical variation of green tea with tea shoot maturity remain unclear. This study aimed to investigate the metabolic consequences of tea shoot maturity on the taste and aroma quality of green tea by metabolite profiling. In terms of taste quality, a concentration-dependent decrease with tea shoot age was observed in gallic acid and caffeine. The levels of catechin, epicatechin, and epigallocatechin increased with tea shoot maturity, whereas those of epicatechin gallate, epigallocatechin gallate, and total catechins decreased. Furthermore, the maximum contents of most amino acids were recorded in green tea processed from one bud with two leaves. In terms of aroma quality, volatile profiles of green tea were analyzed by gas chromatography–mass spectrometry combined with chemometrics. A total of 32 differential volatile organic compounds showing significant differences were identified and divided into Groups I and II, which contribute undesirable flavor and sweet flowery aroma to tea, respectively. The relative abundance of Group I increased with tea shoot maturity whereas that of Group II decreased. These findings can be used in guiding the production of green tea.

Magnesium Supplementation Alters Leaf Metabolic Pathways for Higher Flavor Quality of Oolong Tea

Oolong tea, one of the most famous tea beverages in China, contains specialized metabolites contributing to rich flavors and human health. Accumulation patterns of such metabolites and underlying regulatory mechanisms significantly vary under different growth conditions. To optimize quality and yield while minimizing environmental effects, three treatments were designed in this study: Conventional fertilization, optimized fertilization, and optimized fertilization supplemented with magnesium (Mg). We investigated the yield, taste quality, primary and secondary metabolites of oolong tea, and found that a substantial reduction in chemical fertilizers (nutrient optimization by reducing 43% N, 58% P2O5 and 55% K2O) did not affect the tea yield in this study. Interestingly, Mg fertilization is an important factor influencing amino acid and sugar accumulation in oolong tea, resulting in higher concentrations of total free amino acids and a lower ratio of tea polyphenols (TP) to free amino acids (FAA). Gas chromatography-time-of-flight mass spectrometry (GC-TOF-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) combined multivariate analyses revealed distinct features of metabolite accumulation in leaves of three different treatments, as indicated by 34 differentially accumulated characteristic compounds. The levels of serine, aspartic acid, isoleucine, phenylalanine, theanine, and proline were reduced by fertilizer optimization and increased by Mg supplementation. Mg particularly promoted theanine accumulation favoring a stronger umami taste of oolong tea, while decreasing astringency and bitter metabolites. Thus, Mg application paves a new path for tea quality improvement in Southern China where Mg deficiency in the soil is a frequent limiting factor for crop production.

Value addition of green tea with nutraceuticals - an acceptability study

Green tea is manufactured from the leaves of the plant camellia sinensis and has been regarded tohigh polyphenol and antioxidant activity. Today consumers are strongly concerned about their foodhabits, health and lifestyle with globalization and economic development and further on the qualityof life. It is commonly brewed along with vitamin c and immune stimulating properties which playsa positive role to maintain the antioxidant potential. Lemon peel and ginger can serve as an excellentmedium for supplementation of green tea for the formulation of nutraceutical by value addition withlimonoids and gingerol to overcoming the astringent taste of green tea. The present study wasproposed to develop a nutraceutical food by blending lemon peel and ginger to green tea. Variousproportions of lemon peel and ginger was formulated and tried for acceptability of the tea andstandardised. The formulations were analysed for the sensory as well as nutritional value. Valueaddition green tea displayed the high values for antioxidant (DPPH), calcium. Value addition greentea with an increasing concentration of lemon peel and ginger resulted in a reduction on flavonoidcontent, and antioxidant, calcium, vitamin A increased in the new blend tea. The value addition teawas packaged as dips for six grams and was listed for acceptability. Tea bag is processed specificallyto increase the surface area to extract the flavor and nutrients quickly. The overall acceptability wereselected by twenty five adolescents is without the palm sugar. The Variation with most acceptabilitywas 1.2 gram of green tea, 1.2 gram of lemon peel powder and 2.5 gram of ginger powder perportion serving.. The mean score for overall acceptability of product, Variation 1 (V1) was 7.12 thehighest score acceptable. A blend of nutraceuticals like Limonoids and Gingerol can significantlyreduce body weight by decreasing fat in obese individuals and further studies are required toestablish a long-term efficacy.

Non-targeted and targeted metabolomics profiling of tea plants (Camellia sinensis) in response to its intercropping with Chinese chestnut

BackgroundIntercropping is often used in the tea producing areas where land resources are not so abundant, and the produced green tea is tasted more delicious through a tea-Chinese chestnut intercropping system according to the experience of indigenous farmers. The length and weight of tea leaf increase under this intercropping system and their root systems are stratified vertically and coordinate symbiosis. However, the delicacy mechanism under the intercropping is not fully understood.ResultsGreen tea from the Chinese chestnut–tea intercropping system established in the 1980s ranked highest compared with a pure tea plantation from the same region. Based on the non-targeted metabolomics, 100 differential metabolites were upregulated in the tea leaves from intercropping system relative to monoculture system. Twenty-one amino acids were upregulated and three downregulated in response to the intercropping based on the targeted metabolomics; half of the upregulated amino acids had positive effects on the tea taste. Levels of allantoic acid, sugars, sugar alcohols, and oleic acid were higher and less bitter flavonoids in the intercropping system than those in monoculture system. The upregulated metabolites could promote the quality of tea and its health-beneficial health effects. Flavone and flavonol biosynthesis and phenylalanine metabolism showed the greatest difference. Numerous pathways associated with amino acid metabolism altered, suggesting that the intercropping of Chinese chestnut–tea could greatly influence amino acid metabolism in tea plants.ConclusionsThese results enhance our understanding of the metabolic mechanisms by which tea quality is improved in the Chinese chestnut–tea intercropping system and demonstrate that there is great potential to improve tea quality at the metabolomic level by adopting such an intercropping system.

Giving Opens The Way For Receiving!! ... A Microscopic View Into Selection Of Tea Brand In India

Tea has played a role in almost all cultures and customs. The Indian Tea Industry is about 176 years old. Satisfying customers’ wishes is a challenge for many companies in the today’s rapidly changing and keenly competitive environment in today’s Tea industry. In this experiment with, seven product attributes of tea where each attribute has three performance levels have been designed for conjoint analysis. The first influencing factor is the preference of the type of tea where packaged tea has the highest utility as it captures the maximum of Tea market in India as compared to loose or tea bags which are mostly not preferred by the consumers. As consumers are very loyal towards the Tea brand which they purchase and hence we can see the most important criterion or influencing factor while selection of tea is the Brand name followed by the family opinion as traditionally the family believes to have a good taste of tea which should act a stimulant and psychological preference and family preference does matter when purchasing a tea. The pricing is the fourth important factor influencing the choice of tea. The most preferred attributes for tea are Variety of tea should be leaf with medium pricing where selection criterion of tea is good taste and brand name influences the consumer the highest and Tea should preferably be present at all General Store Outlets and preferred convenient packaging for consumers is Carton Boxes.

Widely targeted metabolomic analyses of albino tea germplasm ‘Huabai 1’ and ‘Baiye 1’

‘Huabai 1’ is a novel albino tea germplasm that has a stable albino phenotype and prolonged albino period. In this study, widely targeted metabolomics was employed to analyze the metabolic profile of ‘Huabai 1’, and compare metabolites between albino shoots of ‘Huabai 1’ (HBW) and albino shoots of the broadest cultivated cultivar ‘Baiye 1’ (BYW). A total of 359 differential metabolites were identified in ‘Huabai 1’. Comparative analysis of differential metabolites revealed that 83 and 161 differential metabolites were specific for HBW and BYW, respectively. The phenylpropanoid and flavonoids biosynthesis are the key metabolic pathways, contributing to the color change in ‘Huabai 1’, while the purine metabolism and lipid-related metabolites may play important roles in regulating albinism in ‘Baiye 1’. Comparative analysis of amino acids and catechins revealed that the umami taste of albino tea may be due to the internal balance of amino acid components and the decrease in phenol-ammonia ratio. In addition, lipid-related metabolites, the main contributors to the aroma of tea, were significantly enriched in BYW, while, HBW possess higher antioxidative components than that of BYW, such as apigenin and genistein etc., suggesting that the ‘Huabai 1’ may have high prospects in commercialization and future breeding programs.

Production of kombucha tea as alternative source of probiotic drink in Mandailing sub-district Tebing Tinggi City

Kombucha is a well-known health probiotic drink. Kombucha was first used in East Asia (Manchuria) in the Tsin Dynasty around 220 BC which was used for detoxification. This probiotic drink is a fresh drink from a slightly sweet, slightly acidic tea that is consumed worldwide. Kombucha tea is obtained from tea leaf infusion by fermentation with SCOBY (symbiotic culture of yeast and bacteria). The taste of the fermented tea is like apple cider vinegar. With the development of The Kombucha era, it has been studied by many researchers and provides excellent health benefits including as a source of antioxidants to prevent free radicals, antibacterial, anticancer, for diabetes, cardiovascular (heart disease), digestive problems and low body immunity because age factor. In the Mandailing sub-district, Tebing Tinggi city, there is a lack of public awareness of health. With the training in making kombucha probiotic drink, it is hoped that residents in that area can apply this health drink to improve a healthy lifestyle.

Correlation Between the Phenolic Ammonia Ratio and Taste of Different Kinds of Green Tea

To explore the differences of tea polyphenols and amino acids in different varieties of green tea and the relationship between their phenolic ammonia value and tea taste,four kinds of green tea from four different varieties were used as raw materials. Fulin phenol colorimetry and ninhydrin colorimetry were used to determine the content of tea polyphenols,green tea polyphenols and amino acid content. The taste chemical experiment was used to evaluate the taste quality of green tea,and a Person correlation analysis of its phenol ammonia value and tea flavor was conducted. The results showed that,the amino acid content of different varieties of green tea had significant difference(p<0.05),and there was significant difference between green tea polyphenols and non-rolled green tea. The different varieties of green tea had a significant correlation with the comprehensive taste of tea,the correlation coefficient was -0.955.Among them,the correlation between phenol ammonia ratio and tea taste concentration,tea taste freshness and tea taste were -0.925,-0.719 and -0.928.Therefore,comparing with the single index of tea polyphenols content and amino acid content,the phenols ammonia value could be better reflect the taste of tea.

Transcription factor CsDOF regulates glutamine metabolism in tea plants (Camellia sinensis)

Glutamine plays a critical role in ammonium assimilation, and contributes substantially to the taste and nutritional quality of tea. To date, little research has been done on glutamine synthesis in tea plants. Here, a zinc finger protein CsDOF and a glutamine synthetase (GS)-encoding gene CsGS2 from tea plant (Camellia sinensis cv ‘Shuchazao’) were characterized, and their role in glutamine biosynthesis was determined using transient suppression assays in tea leaves and overexpression in Arabidopsis thaliana. The expression patterns of CsDOF and CsGS2, the GS activity and the glutamine content of photosynthetic tissues (leaf and bud) were significantly induced by shade. Suppressing the expression of CsDOF resulted in downregulated expression of CsGS2 and reduction of the leaf glutamine content. Moreover, in CsDOF-silenced plants, the expression of CsDOF and the glutamine content under shade treatment were higher than in natural light. The glutamine content and CsGS2 transcript level were also decreased in tea leaves when CsGS2 was suppressed, while they were higher under shade treatment than in natural light in CsGS2-silenced plants. In addition, the glutamine content and GS2 transcript level were increased when CsDOF and CsGS2 was overexpressed in Arabidopsis thaliana, respectively. In binding analyses, CsDOF directly bound to an AAAG motif in the promoter of CsGS2, and promotes its activity. The study shed new light on the molecular mechanism by which CsDOF activates CsGS2 gene expression and contributes to glutamine biosynthesis in tea plants.

Influence of enzyme source and catechins on theaflavins formation during in vitro liquid-state fermentation

Theaflavins (TFs) are the main components responsible for the bright, orange-yellow color of liquor and fresh, brisk, and astringent taste of black tea. TFs are formed from the enzymatic oxidative condensation of catechins. In this study, we aimed to optimize the production of TFs from catechins in an in vitro liquid-state fermentation system. We examined (1) three different enzyme sources (2) two different times for the addition of catechins and (3) three different ratios (1:2, 1.5:1.5, and 2:1) of key catechins [(−)-epigallocatechin (EGC); (−)-epigallocatechin gallate (EGCG)]. The results indicated that the use of polyphenol oxidase (PPO) promoted a rapid and uniform consumption of catechins, resulting in a sustained high-level production of TFs. The batchwise addition of catechins was the best method for sustained and high-efficiency TFs formation. An EGC/EGCG ratio of 1:2 led to the formation of relatively higher amounts of theaflavin-3ʹ-gallate (TF-3ʹ-G) and TF-3,3ʹ-digallate (TF-D-G), which resulted in a significantly higher total TFs content. These results demonstrate that the batchwise addition of catechin substrates with a high EGCG content using PPO as an enzyme source can improve the formation of TFs. Our results provide a theoretical basis for understanding the mechanisms of TFs synthesis.

Transcriptome and metabolome profiling unveiled mechanisms of tea (Camellia sinensis) quality improvement by moderate drought on pre-harvest shoots

Conventional wisdom holds that tea (Camellia sinensis) quality can be improved by drought. To clarify the underlying mechanism, a conjoint analysis of transcriptome and metabolome profiling was carried out in tea shoots harvested under different soil water contents (SWCs). Drought had little impact on theanine, catechins and caffeine in field conditions. Besides the flavor contributions of amino acid and their derivatives, organic acids, and nucleotides and their derivatives, the obviously increased isoflavonoids and glycosylflavonoids and the sharply decreased lipids are suggested to play key roles, which is mainly due to substantial increases of type III polyketide synthase B (PKSB), flavonol synthase/flavanone 3-hydroxylase (FLS), and UDP-glycosyltransferases (UGTs), as well as the significant repression of anthocyanidin synthase (ANS) and R2R3MYBs, and downregulated lipid metabolisms. Genes of GDSL esterase/lipase (GDSL), abscisic acid (ABA) and jasmonate (JA) signaling were found to play important roles in both flavonoid accumulation and lipid reduction. These findings increased our understanding of how moderate drought improves taste and aroma of tea by interfering in the metabolism of fresh leaves, which provides new insight into balancing compounds in pre-harvest tea shoots.

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

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 Nilgiri and Dooars tea. Amount of Crude fibres in manufactured CTC-tea was more than O-tea. Ash content of CTC-tea 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.

Characterization of l-Theanine Hydrolase in Vitro and Subcellular Distribution of Its Specific Product Ethylamine in Tea (Camellia sinensis).

l-Theanine has a significant role in the taste of tea (Camellia sinensis) infusions. Our previous research indicated that the lower l-theanine metabolism in ethylamine and l-glutamate is a key factor that explains the higher content of l-theanine in albino tea with yellow or white leaves, compared with that of normal tea with green leaves. However, the specific genes encoding l-theanine hydrolase in tea remains unknown. In this study, CsPDX2.1 was cloned together with the homologous Arabidopsis PDX2 gene and the recombinant protein was shown to catalyze l-theanine hydrolysis into ethylamine and l-glutamate in vitro. There were higher CsPDX2.1 transcript levels in leaf tissue and lower transcripts in the types of albino (yellow leaf) teas compared with green controls. The subcellular location of ethylamine in tea leaves was shown to be in the mitochondria and peroxisome using a nonaqueous fractionation method. This study identified the l-theanine hydrolase gene and subcellular distribution of ethylamine in tea leaves, which improves our understanding of the l-theanine metabolism and the mechanism of differential accumulation of l-theanine among tea varieties.

Identification and Partial Characterization of an Alanine Aminotransferase Gene CsAlaAT2 in Response to Shade in Tea (Camellia sinensis)

Alanine contributes to the taste and nutritional quality of tea and is an important member of alanine metabolism catalyzed by alanine aminotransferase (AlaAT, EC 2.6.1.2). However, the molecular mechanism underlying alanine metabolism in tea plants has not been fully elucidated. In this study, an increase in enzyme activity of AlaAT2 was detected in vitro, and the alanine aminotransferase activity was higher level in leaves than that in other tissues of tea plant, while the CsAlaAT2 transcription was high in leaves and root. Using phylogenetic analysis, an alanine aminotransferase gene CsAlaAT2 was identified as a member of group C, which was located in the mitochondrion. Additionally, the molecular mass of CsAlaAT2 protein was found to be approximately 53 kDa by SDS-PAGE and western blotting. The CsAlaAT2 expression level and the alanine content in photosynthetic tissues increased in response to the shade treatment. Furthermore, the involvement of CsAlaAT2 in alanine biosynthesis was confirmed based on transient suppression assays in tea leaves, and the alanine content and CsAlaAT2 transcript level decreased when CsAlaAT2 expression was suppressed in tea leaves. Thus, this study suggests that CsAlaAT2 is essential for the alanine metabolism in tea plants grown and its response to shade.

Analysis of taste characteristics and identification of key chemical components of fifteen Chinese yellow tea samples.

In order to explore the taste characteristics and molecular sensory basis of Chinese yellow tea, in this study, quantitative descriptive analysis (QDA) and partial least squares regression (PLSR) were used to analyze the sensory characteristics and chemical components of 15 yellow tea samples from different regions of China. The results showed that: 11 sensory descriptors and their definitions were obtained by QDA, namely, sweet, umami, bitter, sour, astringent, sweet after taste, mellow, neutral, after-taste, thick and tainted taste. The results of variance indicated that there were significant variation in taste sub-attributes of different samples (p <0.05). Principal component analysis indicated that there was a positive correlation between bitter and astringent, between sweet, umami and sour, and between mellow, thick, after-taste and neutral. All yellow tea samples were divided into four categories according to cluster analysis. The results of PLSR showed that there were 22 chemical components that had an important contribution to the taste characteristics of yellow tea, and the chemical components that had an important influence on each taste component were obtained. The identification of key contribution components of taste characteristics in yellow teas will provide a theoretical basis for further research on the directional adjustment and control of tea taste quality.

Genome-Wide Analysis of Serine Carboxypeptidase-Like Acyltransferase Gene Family for Evolution and Characterization of Enzymes Involved in the Biosynthesis of Galloylated Catechins in the Tea Plant (Camellia sinensis).

Tea (Camellia sinensis L.) leaves synthesize and concentrate a vast array of galloylated catechins (e.g., EGCG and ECG) and non-galloylated catechins (e.g., EGC, catechin, and epicatechin), together constituting 8%–24% of the dry leaf mass. Galloylated catechins account for a major portion of soluble catechins in tea leaves (up to 75%) and make a major contribution to the astringency and bitter taste of the green tea, and their pharmacological activity for human health. However, the catechin galloylation mechanism in tea plants is largely unknown at molecular levels. Previous studies indicated that glucosyltransferases and serine carboxypeptidase-like acyltransferases (SCPL) might be involved in the process. However, details about the roles of SCPLs in the biosynthesis of galloylated catechins remain to be elucidated. Here, we performed the genome-wide identification of SCPL genes in the tea plant genome. Several SCPLs were grouped into clade IA, which encompasses previously characterized SCPL-IA enzymes with an acylation function. Twenty-eight tea genes in this clade were differentially expressed in young leaves and vegetative buds. We characterized three SCPL-IA enzymes (CsSCPL11-IA, CsSCPL13-IA, CsSCPL14-IA) with galloylation activity toward epicatechins using recombinant enzymes. Not only the expression levels of these SCPLIA genes coincide with the accumulation of galloylated catechins in tea plants, but their recombinant enzymes also displayed β-glucogallin:catechin galloyl acyltransferase activity. These findings provide the first insights into the identities of genes encoding glucogallin:catechin galloyl acyltransferases with an active role in the biosynthesis of galloylated catechins in tea plants.

Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing.

In this study, metabolomics and proteomics were employed to investigate the change mechanism of nonvolatile compounds during white tea processing. A total of 99 nonvolatile compounds were identified, among which the contents of 13 free amino acids, caffeine, theaflavins, 7 nucleosides and nucleotides, and 5 flavone glycosides increased significantly, while the contents of theanine, catechins, theasinesins, 3 proanthocyanidins, and phenolic acids decreased significantly during the withering period. The results of proteomics indicated that the degradation of proteins accounted for the increase in free amino acid levels; the weakened biosynthesis, in addition to oxidation, also contributed to the decrease in flavonoid levels; the degradation of ribonucleic acids contributed to the increase in nucleoside and nucleotide levels during the withering period. In addition, the drying process was found to slightly promote the formation of white tea taste. Our study provides a novel characterization of white tea taste formation during processing.

Evaluating taste-related attributes of black tea by micro-NIRS

Tea taste assessments generally rely on panel sensory evaluation, which often yield inconsistent results. Therefore, the rapid and nondestructive assessment of the taste attributes of tea is important for its quality evaluation. This study assessed black tea taste attributes using a novel low-cost evaluation method that employed a smartphone-connected micro-near-infrared (micro-NIR) spectrometer. Bitterness and astringency intensity were evaluated by a trained panel, and caffeine and epigallocatechin gallate (EGCG) contents were analyzed using high-performance liquid chromatography. Partial least squares regression and multiple linear regression models were established on characteristic wavelengths selected using the successive projection algorithm and competitive adaptive reweighted sampling (CARS), respectively. The optimal prediction models obtained after conducting CARS selection yielded satisfactory results, with residual predictive deviation of 3.07, 2.28, 3.29, and 2.91 for bitterness score, astringency score, caffeine, and EGCG content, respectively. The results proved that micro-NIR spectrometers can be used to predict the taste attributes of black tea, providing a new method for the quality assessment black tea.

Transcriptional regulation of amino acid metabolism in response to nitrogen deficiency and nitrogen forms in tea plant root (Camellia sinensis L.)

Free amino acids, including theanine, glutamine and glutamate, contribute greatly to the pleasant taste and multiple health benefits of tea. Amino acids in tea plants are mainly synthesized in roots and transported to new shoots, which are significantly affected by nitrogen (N) level and forms. However, the regulatory amino acid metabolism genes have not been systemically identified in tea plants. Here, we investigated the dynamic changes of free amino acid contents in response to N deficiency and forms in tea plant roots, and systemically identified the genes associated amino acid contents in individual metabolism pathways. Our results showed that glutamate-derived amino acids are the most dynamic in response to various forms of N and N deficiency. We then performed transcriptomic analyses of roots treated with N deficiency and various forms of N, and differentially expressed amino acid metabolic genes in each pathway were identified. The analyses on expression patterns and transcriptional responses of metabolic genes to N treatments provided novel insights for the molecular basis of high accumulation of theanine in tea plant root. These analyses also identified potential regulatory genes in dynamic amino acid metabolism in tea plant root. Furthermore, our findings indicated that the dynamic expression levels of CsGDH, CsAlaDC, CsAspAT, CsSDH, CsPAL, CsSHMT were highly correlated with changes of amino acid contents in their corresponding pathways. Herein, this study provides comprehensive insights into transcriptional regulation of amino acid metabolism in response to nitrogen deficiency and nitrogen forms in tea plant root.

EFFECT OF KNEADING AND FERMENTATION TIME ON CHEMICAL QUALITY OF HERBAL TEA FROM MANGO PEEL

This research aimed to develop herbal tea from agricultural by-product such as mango peel. The study was conducted using a 3x3 Factorial in completely randomized design. Two factors were investigated; the kneading time of mango peel at 10, 20 and 30 minutes and the fermentation time of mango peel at 15, 30 and 45 minutes. The result showed that total phenolic content and antioxidant activity of the unripe mango peel were 8.48 mg/g and 18.34%, respectively. And those contents were significantly higher than that ripen mango (p ≤ 0.05). The kneading and fermentation time were affected on total phenolic content and antioxidant activity of the peel. Mango peel kneaded for 20 minutes had 20.83 – 28.50% antioxidant activity which significantly higher than that kneaded for 10 and 30 minutes (p ≤ 0.05). And mango peel fermented for 15 minutes had 21.96 – 23.01 mg/g total phenolic compounds that significantly higher than fermentation time at 30 and 45 minutes (p ≤ 0.05). Sensory evaluation showed that the score of color, flavor and taste of tea from mango peel kneaded and fermented for 10 and 15 minutes, respectively significantly higher than other kneading and fermentation times (p ≤ 0.05)..