Biochemical and Sensory Evaluation of Processed Black Tea Camellia assamica


  • Abdul Waheed National Tea and High Value Crops Research Institute, Shinkiari, Mansehra, Pakistan.
  • Saddam Hussain Department of Botany, Hazara University, Mansehra, Pakistan.
  • Mujtaba Shah Department of Botany, Hazara University, Mansehra, Pakistan.
  • Madiha Bashir National Tea & High Value crops Research Institute Shinkiari, Mansehra Pakistan.
  • Abbas Khan National Tea & High Value crops Research Institute Shinkiari, Mansehra Pakistan.
  • Imtiaz Ahmed National Tea & High Value crops Research Institute Shinkiari, Mansehra Pakistan.
  • Naveed Ahmed National Tea & High Value crops Research Institute Shinkiari, Mansehra Pakistan.
  • Hussain Shah Plant Sciences Division, Pakistan Agricultural Research Council (PARC), Islamabad, Pakistan.


Camellia, Sensory Evaluation, Colour, Aroma, Ployphenols


The present study was conducted at National Tea and High Value Crops Research Institute Shinkiari during 2020. Three different varieties of Camellia assamica processed black tea include P3, P5 and P9 were collected from PARC-National Tea and High Value Crops Research institute (P-NTHRI), Shinkiari, Mansehra, Pakistan. Presences of secondary metabolities in aqueous, methanolic and Ethanolic black tea extract was recognized by its colour intensity using standard chemical tests. Evaluation of tea samples was conducted to establish preference rating of tea for flavor, taste and color. Secondary metabolities like tannin, phenol, glycosides, terpenoids and protein are present in three extract of all tea samples while carotenoid are absent in all three solvent. Flavonoids and saponins are absent in all verities in Ethanolic and methanolic solvent while present in aqueous solvent while steroids and alkaloids are absent in P3 verities of aqueous solvent. Tea appearance in P3 is narrow while broad in P5 and P9 and fiber appearance of P3 is low while P5 is medium and P9 is higher. Aroma is more in all verities and Colour of P5 and P9 is dark brown and P3 is light brown. Tea without milk showed that the aroma of P5 is very strong as compared to other varieties of black tea P3 and P9. The taste of P3 is medium, P5 is better and P9 is highly better and colour of P3 is yellowish brown and P5 is brownish while P9 is dark brown and variation in color was seen from 5-30 mins. Yellowish color of P3 changed to dark brown after 20 minutes and dark brown of P9 changed into blackish brown after 20 mins while no color changed occurred in P5 variety. Tea with milk showed that the aroma of P3 was light and P5 and P9 was strong. Light yellow color was present in P3 and P5 and P9 showed bright yellow color. Taste of P9 was very strong and P3 was lighter while P5 was strong.


Martinez L, Cavangro P, Mesulli R et al. Evaluation of diversity among Argentine gapevine (vitisvinifera L.) varieties using morphological data and AFLP marker. J Bio technol 6,242-250.

Liang P, Sang H, Sun Z. Cloud point extraction and graphit furnace atomic absorption spectrometry determination of manganese (II) and Iron (II) in water sample. J Coll and Inter Sci 2006; 304:486-490.

Mong HSCHT, Hsieh CF. Morphological comparison of Taiwan native wild tea plant (Camellia assamica L.)O.

Kuntze forma formosensis Kitamura) and two closely related taxa using numerical methods. Taiwania 2007; 52(1): 70-83.

Jin C, Wang P, Xia Y et al. Genetic diversity and differentiation of camellia assamica L. (cultivated tea) and its wild relatives in Yunnan province of china, related by morphology, biochemistry and allozyme study genetic resource and crop evaluation. 2005; 52: 41-52.

Annonymus. Food and Agriculture Organization. 2018.

Mahmood T, Akhtar N, Khan BA. The morphology characteristics and Medicinal properties of camellia assamica. J Medic Plant Resh 2010; 49(19): 2028-2033.

Nc-pk. ICP repomi FAO Ist mission 1548, (Pakistan), 1992; 1-110.

Annonymus. Pakistan Investment Guide. 2004.

Rahman H, Khalil IH, Abbasi FM et al. Cytomorphological Characterization of tea cultivar. Pak J Bot 2010; 42(1): 485-495.

Ranatunga MAB, Gunasekare MTK, Rantanayake M. Morphological attribution for predication of quality of made tea during early selection stage of tea breeding. SLJ TEA Sci 2009; 74(1): 19-30.

Tarachiwin L, Ute K, Kobayashi A et al. 1H NMR based metabolic profiling in the evaluation of Japanese green tea quality. Journal of Agricultural and Food Chemistry 2009; 55(23): 9330-9336.

Fatima M, Rizvi SI. Anti-oxidative effect of black tea theaflavin on erythrocytes subjected to oxidative stress. National Academy Science Letters 2015; 38(1): 25-28.

Han LX, Li R. Determination of minerals and trace element in various tea by ICP-AES, Spectr. Spectral Anal 2002; 22: 304-306.

Monobe M, Ema K, Kato F et al. Immunostimulating extract. J Agrci Food Chem 2008; 56(4): 1423-1427.

Wei X, Chen M, Xiao J et al. Composition and bioactivity of tea flower polysaccharides obtained by different