~ 1532 ~ Journal of Pharmacognosy and Phytochemistry 2020; 9(5): 1532-1540 E-ISSN: 2278-4136 P-ISSN: 2349-8234 www.phytojournal.com JPP 2020; 9(5): 1532-1540 Received: 04-07-2020 Accepted: 06-08-2020 Ayush Kumar Das Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Arindam Ghosh Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Soumya Majumder Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Sumedha Saha Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Sukanya Acharyya Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Sahadeb Sarkar Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Sourav Chakraborty Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Mainak Mukherjee Soil Analysis Laboratory, Department of Tea Science, University of North Bengal, Siliguri, 734013, Darjeeling, West Bengal, India Malay Bhattacharya Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Corresponding Author: Malay Bhattacharya Molecular Biology and Tissue Culture Laboratory, Department of Tea Science, University of North Bengal, Siliguri, Darjeeling, West Bengal, India Characterization of tea and tea infusion: A study of marketed black tea samples from some tea growing regions of India Ayush Kumar Das, Arindam Ghosh, Soumya Majumder, Sumedha Saha, Sukanya Acharyya, Sahadeb Sarkar, Sourav Chakraborty, Mainak Mukherjee and Malay Bhattacharya DOI: https://doi.org/10.22271/phyto.2020.v9.i5v.12553 Abstract Tea as a refreshing beverage is consumed socially and habitually. Tea contains several bioactive compounds. The present research work has been designed to work on characterization of tea and tea infusion collected from major tea growing regions of India as climate influences aroma and taste of tea. CTC-tea and Orthodox-tea (O-tea) samples were collected from different tea growing regions of India. In both the type of tea samples maximum and minimum percentage of moisture were recorded in Nilgiri and Dooars tea. Amount of Crude fibres in manufactured CTC-tea was more than O-tea. Ash content of CTC- tea and O-tea ranged between 1.308%-1.66% and 0.233-0.315% respectively. The pH of infusions was found to be acidic. Optical density of O-tea infusions was found to be less than CTC-tea infusions. Insoluble and soluble matter in tea infusions was extremely variable. Theaflavin of tea infusions prepared from CTC-tea were more than that of O-tea of the same region. Thearubigins was recorded more in all CTC-tea samples over O-tea except for the sample manufactured at Nilgiri. Caffeine content was high in CTC-tea samples of Nilgiri, Terai and Shillong whereas for Assam and Dooars it was high in O-tea. Free radical scavenging activity was more in CTC-tea than O-tea of the same region. O-tea showed better antibacterial activity than CTC-tea. Keywords: Manufactured tea, physical, chemical, microbial, India Introduction Tea, an aromatic beverage only second to water with regard to consumption, is commonly prepared by pouring hot or boiling water over cured leaves of tea plant (Camellia sinensis L. Kuntze). It has been consumed socially and habitually by people since 3000 BC [1] . The pleasing astringent taste and refreshing nature are so attractive that its potential health benefits with medicinal properties are often overlooked. Ongoing scientific exploration points that certain potential health benefits derived from tea have important implications on human health and are useful in digestion, blood purification, lowering body temperature, strengthening teeth and bones, boosting immune system, enhancing heart function, suppressing aging, lowering the chance of food poisoning etc. [2] . Tea is reported to contain nearly 4000 bioactive compounds. These include alkaloids, polyphenols, amino acids, proteins, chlorophylls, carbohydrates, volatile organic compounds, fluoride, aluminum, minerals and trace elements [3] . Primary compounds belonging to tea polyphenols are gallic acid, catechin, gallocatechin, epicatechin, epigallocatechin, epicatechin gallate and epigallocatechin gallate [4] . It has been reported that the number of polyphenols in tea varies depending on the variety, soil and climatic conditions, tenderness of shoot, the age of the plant and the processes applied during its production [5] . During the process of manufacturing, oxidative polymerization into theaflavins [6] and changes in catechins provide the characteristic flavor, color and aroma of each type of tea [5] . So, tea manufactured from different eco-geographical region has unique properties. Research on the cultivation, management, manufacturing and value-added products, medicinal and beverage properties of tea have been explored for centuries. But, a comparative study on infusion made from tea of different locations of India is lacking. So, the present research work has been designed to characterize tea and tea infusions collected from major tea growing regions of India.