Changes in quality components of Kashef and Lahij tea cultivars during the harvest seasons

Document Type : Research

Authors

1 tea research center. horticultural research institute,

2 Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Lahijan, Iran

3 Tea Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization, Lahijan, Iran

4 1. Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Lahijan, Iran

10.22092/rhsj.2025.364645.1088

Abstract

The change of weather conditions during the harvesting period of tea is effective for the production of quality compounds of tea leaves. In this study, Kashef and Lahij tea cultivars were compared in terms of changes in quality components during the harvest period. Harvesting of green leaves was done by the standard method of one bud and two leaves by hand in three seasons: spring, summer and autumn in two consecutive years. The quality parameters included: chlorophyll index, polyphenol, total amino acid, nitrogen and green leaf dried matter, were determined in the laboratory. The data of weather station were used for measurement of changes in monthly rainfall and sunshine hours. The results showed that the time of harvesting affects tea quality in both cultivars. The average green leaf dried matter in both cultivars was 24%. That was higher in 2020 compared to 2019. It was shown to lignify of leaves in 2020 because of different in rainfall amount and sunshine hours in two years. The highest and lowest levels of polyphenol were in the spring harvest of Kashef (19.7%) and autumn harvest of both cultivars (11.2% in kashef; 10.9% in Lahij) respectively. The chlorophyll index in Lahij cultivar was higher than Kashef. The total amino acid was 1.3% in Kashef and 0.9% in Lahij, which was lower in summer to spring and autumn. Between two cultivars, the total amino acid was higher in Kashef, and in summer it was lower than in spring and autumn. The changes in tea nitrogen were similar to amino acids. In general, the Kashef cultivar was superior to the Lahij in terms of quality parameters (polyphenol and amino acids) in all harvesting seasons especially for the production of black tea. Less polyphenol and more chlorophyll in the Lahij cultivar were suitable for green tea production.

Keywords

Main Subjects

Research in Horticultural Sciences
Volume 4, Issue 2
September 2025
Pages 1-12

Files

Share

How to cite

Statistics