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The chemical basis of quality in tea. I.—analyses of freshly plucked shoots
Author(s) -
Wood D. J.,
Bhatia I. S.,
Chakraborty S.,
Choudhury M. N. D.,
Deb S. B.,
Roberts E. A. H.,
Ullah M. R.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740150102
Subject(s) - shoot , caffeine , horticulture , polyphenol , potassium , winter season , chemical composition , biology , growing season , black tea , botany , chemistry , food science , antioxidant , biochemistry , organic chemistry , climatology , geology , endocrinology
Analyses of freshly plucked tea shoots were carried out throughout three manufacturing seasons. Material investigated included commercial provenances (jats), vegetative clones, and tea populations raised from selective matings. In all cases the caffeine content decreased progressively through the season. Towards the end of the plucking season the total polyphenol content and oxidase activity tended to fall, while the ash and potassium contents increased. The differences in chemical composition of different populations were not great, but were still sufficiently so to account in part for differences in the liquor characters of manufactured teas.