Central Food Technological Research Institute, India
Profiling of Indian black teas with reference to important physico-chemical as well as bio-chemical quality indices including volatile and non-volatile constituents, covering several Indian regions, over four seasons (s1:April-June, s2:July-September, s3:October-December, s4:January-March) from select gardens, cutting across all climatic conditions was carried out. Different fingerprint markers (volatiles and nonvolatiles) were identified and their seasonal variation determined. The seasonal variation of sum of Yamanishi-Botheju and Mahanta ratio and concomitant quality profile has been delineated. The sum of TF/TR (non-volatiles), Yamanishi-Botheju and Mahanta (volatiles) ratios is proposed for the first time as a novel overall quality indicator (Borse- Rao quality index) for black teas. Accordingly, black teas can be categorized as good (upto 1), better (>1- 4) and best (>4) quality teas respectively. Seasonal and regional variation of Indian black teas using this quality indicator would be presented. Besides black tea profiling, the novel technological approaches developed for radical scavenging conserve using green tea leaves / pruned tea leaves for preparation of value added products will also be presented.