Comparison of tea quality parameters of conventionally and organically grown tea, and effects of fertilizer on tea quality: A mini-review

Piyasena, K.G. Nelum P.; Hettiarachchi, L.S.K.

doi:10.1016/j.focha.2023.100399

Cited by 13 publications

(6 citation statements)

References 38 publications

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“…Tea is derived from the tender shoot plant of the tea plant, Camellia sinensis (L.) Kuntze. Organic tea manufacturing has been raised worldwide during recent decades as a consequence of the perceived benefits for environmental and human well-being, sustainable agriculture, consideration of food safety, and recognition of climate-smart management approaches (Piyasena and Hettiarachchi, 2023). In spite of the growing demand for naturally or organically grown tea (referred to as organic tea), most of the tea is produced using conventional management systems due to the low yield obtained in organically managed systems (Piyasena FIGURE 8 Main component score chart of each tea sample.…”

Section: Discussionmentioning

confidence: 99%

“…and Hettiarachchi, 2023). Organic tea cultivation is a comprehensive approach for safe food production that takes into account environmental, animal, and social justice issues (Bathige and Moseley, 2023;Piyasena and Hettiarachchi, 2023). Furthermore, in medium and low-yielding tea gardens, there was a reduction of up to 29%.…”

Section: Discussionmentioning

confidence: 99%

“…Besides yield, tea quality is a very important aspect of satisfying consumer preferences. However, there is insufficient consistent information on tea quality comparing organic and conventional agroecosystems (Piyasena and Hettiarachchi, 2023). In this studies, the authors used the selected tea garden(in fact an organic garden) that had been allowed to grow naturally for over 35 years without any artificial management, deep soil ploughing, pesticide use, or fertilizer application, and conventional management such as cutting planting, artificial pruning management, conventional herbicide weeding, conventional pesticide control of diseases and insects, and standard soil deep ploughing etc as the test materials to detect the differences of appearance traits and chemical compounds.…”

Section: Discussionmentioning

confidence: 99%

“…It worth mentioning that tea manufacturers define quality tea as that which earns a high income. However, consumers describe the tea as tea with overall taste and aroma (Piyasena and Hettiarachchi, 2023). The production of organic tea involves special practices and costs more than that of conventional tea productio.…”

Section: Discussionmentioning

confidence: 99%

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The quality difference in five oolong tea accessions under different planting management patterns in south Fujian of China

He,

Jiang,

et al. 2024

Front. Agron.

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IntroductionOolong tea, celebrated for its significance in Chinese tea culture, was the subject of investigation in this study.MethodsFive varieties of Minnan oolong tea were sampled, each cultivated under two distinct management approaches: conventional management and natural growth methods. The study aimed to discern variations in sensory attributes, encompassing appearance and liquor color, alongside the analysis of chemical composition.Results and discussionThe results indicated that oolong tea cultivated through conventional manual management generally exhibited qualities in terms of shape and foliage appearance, in contrast to those grown naturally. However, naturally grown oolong tea tended to exhibit more favorable aroma and taste profiles compared to conventionally managed counterparts. Furthermore, the content of water extract, amino acids, polyphenols, caffeine, and other pivotal chemical constituents were typically higher in naturally grown tea varieties compared to conventionally managed ones. Conversely, catechin content was found to be more abundant in traditionally managed bushes than in those grown naturally. These findings emphasize the significance of implementing appropriate natural growth management practices to enhance the quality of Minnan oolong tea and maintain ecological sustainability.

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Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

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The quality difference in five oolong tea accessions under different planting management patterns in south Fujian of China

He,

Jiang,

et al. 2024

Front. Agron.

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“…Hence, researching the accumulation of compounds in tea samples under different harvesting seasons is of great benefit for the in-depth usage of tea resources [ 10 , 11 ]. Tea quality is strongly correlated with catechins, caffeine, volatile compounds, and amino acids in harvestable tea shoots [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior

Dippong

Cadar

Kovacs

et al. 2023

Foods

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Tea is the most consumed drink worldwide due to its pleasant taste and various beneficial effects on human health. This paper assesses the physicochemical analysis of different varieties of tea (leaves, flowers, and instant) after prior drying and fine grinding. The thermal decomposition behavior of the tea components shows that the tea has three stages of decomposition, depending on temperature. The first stage was attributed to the volatilization of water, while the second stage involved the degradation of volatiles, polyphenols, and fatty acids. The degradation of cellulose, hemicellulose, and lignin content occurs at the highest temperature of 400 °C in the third stage. A total of 66 volatile compounds, divided into eight classes, were identified in the tea samples. The volatile compounds were classified into nine odor classes: floral, fruity, green, sweet, chemical, woody, citrus, roasted, and alcohol. In all flower and leaf tea samples, monounsaturated (MUFAs), polyunsaturated (PUFAs), and saturated fatty acids (SFAs) were identified. A high content of omega-6 was quantified in acacia, Saint John’s Wort, rose, and yarrow, while omega-3 was found in mint, Saint John’s Wort, green, blueberry, and lavender samples. The flower and leaf tea samples studied could be a good dietary source of polyphenolic compounds, essential elements. In instant tea samples, a low quantity of polyphenols and major elements were identified. The physicochemical analysis demonstrated that both flower and leaf teas have high-quality properties when compared to instant tea.

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Tea (Camellia sinensis (L.) O. Kuntze)

Krishnakumar,

Kumar,

Murugesan

2024

Soil Health Management for Plantation Crops

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Comparison of tea quality parameters of conventionally and organically grown tea, and effects of fertilizer on tea quality: A mini-review

Cited by 13 publications

References 38 publications

The quality difference in five oolong tea accessions under different planting management patterns in south Fujian of China

The quality difference in five oolong tea accessions under different planting management patterns in south Fujian of China

Chemical Analysis of Various Tea Samples Concerning Volatile Compounds, Fatty Acids, Minerals and Assessment of Their Thermal Behavior

Tea (Camellia sinensis (L.) O. Kuntze)

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