Green tea processing by pan-firing from region-specific tea (Camellia sinensis L.) cultivars - a novel approach to sustainable tea production in Dooars region of North Bengal

• Published in: Food chemistry advances 2023-10, Vol.2, p.100181, Article 100181
• Main Authors: Adhikary, Biplab, Kashyap, Bishwapran, Gogoi, Romen C., Sabhapondit, Santanu, Babu, Azariah, Deka, Bhabesh, Pramanik, Prabhat, Das, Buddhadeb
• Format: Article
• Language: English
• Subjects: Amino acids; Caffeine; Catechins; Flush; Polyphenols; Quality
• ISSN: 2772-753X; 2772-753X
• DOI: 10.1016/j.focha.2023.100181

•First novel attempt for a detailed study on pan-processed green tea quality indicators.•Optimization of pan-firing method followed by green tea processing during different flushes.•Pan-fired green teas exhibited the desirable quality and biochemical attributes.•Green tea specific cultivars having seasonal variations in quality constituents were investigated. The black crush-tear-curl (CTC) tea constitutes the bulk tea production in Dooars region of North Bengal while green tea processing is confined to fewer tea estates, however, recent trends of the tea industry indicate gradual inclination towards green tea production. Our novel research findings on pan-fired green teas from twelve cultivated region-specific tea varieties at three flushes and data analysis of chemical and sensory quality attributes showed diversity in the leaf chlorophyll and carotenoid contents, as well as wide ranges of variation in green tea quality constituents including Polyphenols, Total Catechins, Catechin fractions, caffeine, free amino acids, Polyphenol to Amino acids ratio, Soluble Solid content and tasters’ quality scores. Most parameters differed significantly among the tea cultivars and between the three flushes within a certain cultivar. This study has highlighted the role of genetic variability of tea cultivars, processing conditions, and seasonal influence in determining green tea quality. [Display omitted]