Evaluation of physicochemical and organoleptic properties of wild tea ( Camellia sinensis) compared to selected commercially grown tea cultivars in Sri Lanka

Abstract

“Ceylon tea”, has a special place as one of the best quality tea among the tea drinkers worldwide. However, Sri Lankan tea industry is facing some challenges associated with lower productivity and increasing cost of production. Therefore, higher price should be gained through value addition and product differentiation. Production of wild tea is one such strategy associated with higher demand in niche markets. An experiment was conducted to evaluate qualities of wild tea with compared to commercially cultivated tea and free growing cultivar in the Low Country region in Sri Lanka. Wild tea, free growing cultivar (TRI 2025), two commercial cultivars from the Tea Research Station in Rathnapura (TRI 4049 and TRI 2023) and one cultivar from a commercial grower (TRI 2023) were used for evaluation. Phytochemical investigation was carried out on methanol crude extracts of the made tea leaves. The made tea samples were subjected to organoleptic evaluation to determine its quality and preference. Significantly highest total phenolic content, total flavonoid content and the highest ABTS+ free radical scavenging activities were recorded in wild tea than other commercial cultivars. Organoleptic qualities such as colour, aroma, taste, strength and overall acceptability were favorably higher in wild tea, over the other commercial cultivars.