Chemical qualities and phenolic compounds of Assam tea after soil drench application of selenium and aluminium

• DOI: 10.1007/s11104-012-1139-1
• Publication Date: 2012-02-03T06:43:30Z
• Authors: Napaporn Sae-Lee; Orapin Kerdchoechuen; Natta Laohakunjit
• Keywords: Astringent; Tannin; Theaceae; Tea garden; Chinese tea

Summary Tea is considered native to south China and is currently cultivated in many countries, including Thailand, which has been growing increasingly large amounts of Assam tea in the Northern provinces. Although Assam tea contains greater phenolic contents, the flavor is claimed to have an astringent taste due to tannin content. The aims of this study were to improve the chemical qualities, phenolics, and catechins contents on Assam tea grown in a controlled environment of hydroponic subjected with Se and Al. Our results showed that Se and Al enhanced the chemical qualities and phenolics of Assam tea. This characteristic gives an added value to Assam tea, which might stimulate its production for exporting both fresh and dried tea leaf products manufactured in Thailand while simultaneously minimizing importing of tea from abroad.