Crush Tear Curl (CTC) Green Tea Processing: A Modified form of Green Tea for the Tea Lovers

Abstract

An experiment was conducted following three factor factorial CRD to compare CTC green tea with conventional green tea on the basis of processing dynamics and biochemical characters of processed green tea as per the leaf standard of one leaf and a bud, two leaf and a bud and three leaf and a bud obtained from two tea clones namely TV1 and S3A3. Highest amount of polyphenol (245.65 mg g-1) was recorded in case of steaming done for 4 minutes and processed by CTC method using one leaf and a bud of TV1. Lowest antioxidant activity, in terms of DPPH scavenging (%) was recorded (74.02%) in case of CTC green tea processed by steaming done for 6 minutes using three leaves and a bud of TV1. Highest amount of total flavonoid content (22.92 mg g-1 of QE) was found in case of Orthodox green tea using one leaf and a bud of S3A3 where roasting done for 4 minutes.