Appraise the physio-chemical quality of Black Tea available in the local market of Chattogram

Abstract

As a food with a set of standards, it is of paramount importance to develop and maintain the black tea at least to meet the minimum requirements. Hence to obtain a better understanding of quality aspects, the study was carried out to assess the physio-chemical attributes of three branded black tea samples available in the local market of Chattogram, Bangladesh. The moisture, water extract, total ash, insoluble acid ash, water-soluble ash, and alkalinity of water-soluble ash of the tea samples were found to be in the range of 3.32-4.03%, 6.81-8.90%, 31.01-32.46%, 0.30-1.05%, 45.98-66.46%, and 1.99-2.97% respectively. All the obtained data were analyzed statistically to determine the level of significance of variations in observations. Two out of three branded tea samples were identified to be satisfactory in terms of tested physio-chemical parameters. Results from the present study can be used further to standardize different black tea brands available in the local markets.