Studies on quality of orthodox teas made from anthocyanin-rich tea clones growing in Kangra valley, India.Food Chem. 2015 Jun 01; 176:357-66.FC
Recently anthocyanin-rich purple tea varieties have been developed. The quality of these new purple tea varieties developed in Kangra valley was assessed, and compared with the quality of tea from standard Kangra clone. Purple tea shoots (PL) recorded higher amount of polyphenols compared to standard green tea shoot (GL) while epigallocatechin gallate (EGCG) recorded higher levels in GL. Higher levels of theaflavins were recorded in orthodox black tea from purple shoots (BTP) compared to black tea (BT) made from green shoots. Both theanine and caffeine recorded higher levels in GL. Volatile flavour profiles of these teas showed qualitative and quantitative differences. Aroma extract dilution assay showed higher dilution factors in BTP than BT. Orthodox teas from purple shoots exhibited higher antioxidant activity compared to standard black tea. Strong correlation of total quality scores with aroma and infusion colour was observed. Tea from anthocyanin-rich cultivars can become specialty teas with high antioxidant activity.