Exploring regional influences on bioactive components in tea leaves and their effect on sensory quality

The quality of green tea leaf harvested depends upon many factors such as plucking season, varietal diversity, soil pH, agronomical practices such as shade regulation, pruning height, weed management, plucking height, nutrient management, pest and disease management. The quality of commercial tea depends upon selection of suitable processing methods. This review article compares the content variation of total polyphenols (TPs), total flavonoids, catechins, amino acids and caffeine content in tea. Seasonal variation has significant impact on beneficial phytoconstituents present in green leaves (basically 2 leaves and a bud). The variation of phytoconstituents present in green leaves with respect to seasonal change, altitude change and also with varietal change are compiled. The harvesting period extend from spring season through summer, monsoon and into winters depending on the cultivation regions. The concentration of secondary metabolites, responsible for sensory quality, also vary with variation in the season conditions. Plants generally regulate molecular bioactivity with respect to daily and seasonal changes due to variations in temperature, light duration, humidity and precipitation. The comparative analysis also aimed to assess the total polyphenols, catechins, caffeine and amino acids in the leaves of Camellia sinensis, which has been collected during different seasons of the year.