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Studies on Polyphenol and Caffeine Content in Different Portions of Tea Shoots

S.H. Chaudhury
Chemist
Chemistry-Meteorology Division, BTRI, Srimangal, Moulvibazar

M.A. Rahman
Research Assistant
Chemistry-Meteorology Division, BTRI, Srimangal, Moulvibazar

M. Molla
Assistant Chemist
Chemistry-Meteorology Division, BTRI, Srimangal, Moulvibazar

Abstract/ Executive Summary:

Polyphenol and caffeine are responsible mainly for colour, body and strength of black tea infusion. The present experiment was conducted in BTRI to ascertain the polyphenol and caffeine content in different portions of plucked shoots and also to find out a suitable plucking standard during 1972-75. Results showed that both polyphenol and caffeine contents were higher in the leaf than the internode in the order of 1^st leaf>2^nd leaf>3^rd leaf>4^th leaf>5^th leaf. it is advisable to restrict the plucking upto 3^rd leaf.

Keywords: Tea shoot, Polyphenol, Caffeine, Plucking standard

Location: BTRI

Start Date: 00-00-1972

End Date: 00-00-1975

Program Area: Quality and Nutrition

Commodity: Tea

Objectives:

1. To ascertain the polyphenol and caffeine content in different portions of plucked shoots

2. To find out a suitable plucking standard

Methodology:

The experiment was laid out in RBD with three replications at Institute Farm. The size of the individual plot was 20'x20' comprising 50 bushes. Plucking was done at 7 days interval. The tea leaves were plucked upto 5^th leaf. Polyphenol and caffeine contents of leaf and internode were estimated separately in percentage.

Source of Information: Proc. First Bangladesh Sci. Conf. Dhaka, P-12, 1976

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the results it appeared that leaf contains higher polyphenol and caffeine than the internode. Polyphenol percentage was the highest in bud and 1^st leaf (19.74%) and that of the lowest in 5^th internode (3.59%). In case of caffeine content, the highest amount was found in 1^st leaf (3.85%) and the lowest in 5^th leaf (2.02%). It also revealed that polyphenol and caffeine were higher in the order of 1^st leaf>2^nd leaf>3^rd leaf>4^th leaf>5^th leaf, i.e. more the coarse plucking, the lesser are these constituents. So, it is advisable to restrict the plucking upto 3^rd leaf.

Knowledge Management: Report/Proceedings