Quality characteristics of infusion and health consequences: a comparative study between orthodox and CTC green teas

Abstract

This study compares the effects of two green tea processing techniques, viz. orthodox and CTC (curl, tear and crush) on the quality parameters and sensory profiles under the geographical and climatic conditions of Assam, India.

Impact of processing method on selected trace elements content of green tea: Does CTC green tea infusion possess risk towards human health?

“…In continuation of our earlier study on OGT and CGT, here we have reported the contents of non-toxic (Cu, Fe and Zn, also known as micronutrients) and toxic (Cd, Cr, Ni and Pb) elements in green tea and in their infusions. The biochemical quality parameters and sensory characteristics of OGT and CGT had been reported in our recently published work ( Deka et al, 2020 ). Further, estimated daily intake (EDI), HQ and HI were also determined in the present study for health risk assessment upon consumption of green tea.…”

“…Young fresh shoots of cultivars TV1 (TV stands for Tocklai Vegetative), TV9, TV18, TV20, TV22, TV23 and TV25, RR17/144, Happy Valley 39, 482/12 and Ging186 grown in an identical environment and soil nutrient management practice were collected and green tea was processed in both orthodox and CTC mode following the protocol described by Deka et al (2020) .…”

“…Tea infusion was prepared by brewing 2.0 g tea in 150 mL boiled millipore (Millipore Milli-Q Synthesis, Merck, Germany) water ( Deka et al, 2020 ). The extracts were filtered after 3 min using Whatman no.…”

“…The EDI of metals on consuming five cups (10 g) of green tea in microgram per kilogram body weight (µg kg −1 BW) per day was calculated by using the following formula as described in Deka et al (2020) where C is the mean concentration of the element in question in green tea; M is the weight of green tea consumed per day (10 g); T is the transfer rate in percentage and BW is the average body weight for men (67.4 kg) and women (64.9 kg).…”

Changes in major catechins, caffeine, and antioxidant activity during CTC processing of black tea from North East India

“…17 CTC black tea processing involves ve principal stages comprising withering, rolling, CTC, fermentation and drying. [18][19][20] The quality potential of black tea is also dependent on the plucking of leaves when aroma precursors are developed. 2 Furthermore considerable chemical changes take place at each processing stage.…”