Comparative Study of Biochemical Components in Organic and Non Organic Black Tea

Abstract

During the period of 10 September 2020 to 15 September 2021, an experiment was conducted at the Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology (SUST), Sylhet, to compare the biochemical components and quality parameters of organic and nonorganic black tea. The sample, consisting of two apical leaves and a bud, was taken from the KKTE (Organic) and HTE (Non-Organic) Experimental Farm in Pranchagarh, Bangladesh. Then, tea is made using the CTC method using samples. The total amount of polyphenol, moisture, dry matter, lipid, ash, caffeine, theaflavin, thearubugin, high polymerized substances, total liquor color, antioxidant activities, and water extract were measured in these samples. The sample, consisting of two apical leaves and a bud, was taken from the KKTE (Organic) and HTE (Non-Organic) Experimental Farm in Pranchagarh, Bangladesh.Then, tea is made using the CTC method using samples. The total amount of polyphenol, moisture, dry matter, lipid, ash, caffeine, theaflavin, thearubugin, high polymerized substances, total liquor color, antioxidant activities, and water extract were measured in these samples.