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VARIATIONS IN THE PRECURSORS OF PLAIN BLACK TEA QUALITY PARAMETERS DUE TO LOCATION OF PRODUCTION AND NITROGEN FERTILIZER RATES IN EASTERN AFRICAN CLONAL TEA LEAVES

Published online by Cambridge University Press:  20 May 2015

BOWA O. KWACH ,
P. OKINDA OWUOR ,
DAVID M. KAMAU ,
SOLOMON W. MSOMBA  and
MARY A. UWIMANA
BOWA O. KWACH
Affiliation:
Department of Chemistry, Maseno University, Maseno 333-40105, Kenya
P. OKINDA OWUOR*
Affiliation:
Department of Chemistry, Maseno University, Maseno 333-40105, Kenya
DAVID M. KAMAU
Affiliation:
Tea Research Foundation of Kenya, Kericho 820-20200, Kenya
SOLOMON W. MSOMBA
Affiliation:
Tea Research Institute of Tanzania, P.O. Box 2177, Dar-es-Salaam, Tanzania
MARY A. UWIMANA
Affiliation:
National Agricultural Export Development Board (NAEB), P.O. Box 104, Kigali, Rwanda
*
‡Corresponding author. Email: [email protected] or [email protected]
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Summary

Theaflavins contribute to astringency and brightness while thearubigins contribute to colour and mouth feel of black tea. Green leaf flavan-3-ols influence levels and distribution of theaflavins and thearubigins in black tea and are black tea quality precursor compounds. Caffeine also contributes to tea quality. Although location of production and nitrogenous fertilizer rates influence black tea quality, it is not known if the variations arise from the levels and distribution of the precursor compounds in green leaf or other factors. The variations and distribution of the flavan-3-ols and caffeine in young green leaves of clone TRFK 6/8 due to nitrogen fertiliser rates in seven locations within Eastern Africa were evaluated. Green leaf comprising two leaves and a bud were harvested from each plot, and subjected to HPLC analysis for caffeine, total polyphenol, dihydroxyflavan-3-ols, trihydroxyflavan-3-ols, ratios of trihydroxyflavan-3-ols to dihydroxyflavan-3-ols and total catechins levels. Results were subjected to statistical analysis using split plot design, with locations as main treatments and nitrogen rates as the sub-treatment. Caffeine and flavan-3-ols levels changed (p ≤ 0.05) with location of production, demonstrating that even with use of same cultivar and similar agronomic management quality of tea from one location cannot be replicated in another location. Caffeine levels increased (p ≤ 0.05) with rise in nitrogen fertilizer rate in all locations, but the extent depended on location. Total polyphenols and individual flavan-3-ols showed an inverse quadratic response, except EGCG that linearly decreased (p ≤ 0.05) in some locations, due to increasing rates of nitrogen fertilizer. Similar responses in the black tea quality parameters had been observed in previous studies. The black tea quality results were therefore directly influenced by the green leaf precursor compound patterns. Region specific nitrogenous fertilizer rates need development to ensure high tea quality.

Type
Research Article
Information
Experimental Agriculture , Volume 52 , Issue 2 , April 2016 , pp. 266 - 278
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Copyright
Copyright © Cambridge University Press 2015 

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