Chemical composition of tea leaves as affected by the seasonal variations in tea growing areas of Pakistan

Abstract

Field experiments were conducted on mature tea bushes of Chinese Qi-Men variety at two different altitudes from sea level i.e., at National Tea Research Institute, Shinkiari (1000 masl) and on farmer’s field in Konsh valley at village Battal (1500 masl) in district Mansehra. Fresh tea leaves (bud+3) were sampled during the plucking season. After plucking, the leaves were oven‘s dried at 60^oC for 24 hours and analyzed for total polyphenol (TP), caffeine, epigallocatechin (EGC), epicatechin (EC) and amino acid. The maximum quantity of EGC, caffeine and amino acid was observed in the first pluck during spring whereas, TP was obtained in summer season at both the altitudes. At higher altitude (1500 masl) the maximum quantity of all the constituents were obtained as compare to the lower altitude (1000 masl) except amino acid content.