Total Polyphenol, Rehydration Ratio, and Liquor Color of Different Grade Green Tea

M Iqbal Prawira-Atmaja, Beauty Azhary, Sugeng Harianto, Hilman Maulana, Shabri Shabri, Dadan Rohdiana


Tea is a non-alcoholic beverage that is widely consumed after water with potential health benefits. In general, tea processing divided into three types, non-enzymatic oxidation process (green tea), semi-oxidation (oolong tea), and with enzymatic oxidation (black tea). The sorting and grading is a stage in controlling the quality of green tea. This study aims to determine the characteristics of different grades of green tea on the total polyphenols, liquor color, and rehydration ratio. The results showed that the pekoe/pecco grade had the highest total polyphenol and rehydration ratio compared to other grades. Pekoe grade has a greenish yellow  and brighter liquor color. Application of good agriculture practice (GAP) and plucking of fresh tea leaves should be considered to obtain more grade pekoe in the green tea processing.

Full Text:



Alasalvar, C., Topal, B., Serpen, A., Bahar, B., & Pelvan, E. (2012). Flavor Characteristics of Seven Grades of Black Tea Produced in Turkey. Journal of Agricultural and Food Chemistry, (60), 6323–6332.

Aroyeun, S. O. (2013). Crude fibre, water extracts, total ash, caffeine and moisture contents as diagnostic factors in evaluating green tea quality. World Sustainable Development Outlook 2012, 25(1), 70–75.

Badan Standardisasi Nasional. (2016). SNI 3945:2016. Teh hijau. Badan Standardisasi Nasional. Jakarta.

Balentine, D. A., Wiseman, S. A., & Bouwens, L. C. M. (1997). The Chemistry of Tea Flavonoids. Critical Reviews in Food Science and Nutrition, 37(8), 693–704.

Cabrera, C., Artacho, R., & Giménez, R. (2006). Beneficial effects of green tea--a review. Journal of the American College of Nutrition, 25(2), 79–99.

Coe, S., Fraser, A., & Ryan, L. (2013). Polyphenol bioaccessibility and sugar reducing capacity of black, green, and white teas. International Journal of Food Science, 2013(1), 1–6.

Da Silva Pinto, M. (2013). Tea: A new perspective on health benefits. Food Research International, 53(2), 558–567.

Engelhardt, U. H. (2010). Chemistry of tea. In Comprehensive Natural Products II: Chemistry and Biology (Vol. 3, pp. 999–1032).

Erol, N. T., Sarı, F., & Velioglu, Y. S. (2010). Polyphenols , Alkaloids and Antioxidant Activity of Different Grades Turkish Black Tea. Gıda, 35, 161–168.

Friedman, M., Levin, C. E., Choi, S. H., Lee, S. U., & Kozukue, N. (2009). Changes in the composition of raw tea leaves from the korean Yabukida plant during high-temperature processing to pan-fried kamairi-cha green tea. Journal of Food Science, 74(5), 406–412.

Hara, Y. (2011). Tea catechins and their applications as supplements and pharmaceutics. Pharmacological Research, 64(2), 100–104.

Handayani, D. Abdul, M. dan Anna, S. R. 2014. Optimasi Ekstraksi Ampas Teh hijau (Camellia sinensis) Menggunakan Metode Microwave Assisted Extraction Untuk Menghasilkan Ekstrak Teh hijau. Traditional Medicine Journal, 19(1): 29-35.

Huang, Y., Sheng, J., Yang, F., & Hu, Q. (2007). Effect of enzyme inactivation by microwave and oven heating on preservation quality of green tea. Journal of Food Engineering, 78(2), 687–692.

Huang, Y., Xu, J., & Hu, Q. (2005). Effect of selenium on preservation quality of green tea during autumn tea-processing season. Journal of Agricultural and Food Chemistry, 53(19), 7444–7447.

International tea Committee (ITC). (2017). Annual bulletin statistic 2017. London, UK.

ISO 14502-1:2005 (E) Determination of substances characteristic of green and black tea- Part 1: Content of total polyphenols in tea-colorimetric method using Folin-Ciocalteu reagent. (2005). International Standard ISO.

Krokida, M. K., & Maroulis, Z. B. (1999). Effect of microwave drying on some quality properties of dehydrated products. Drying Technology, 17(3), 449–466.

Leelayuthsoontorn, P., & Thipayarat, A. (2006). Textural and morphological changes of Jasmine rice under various elevated cooking conditions. Food Chemistry, 96(4), 606–613.

Lin, X., Zhang, L., Lei, H., Zhang, H., Cheng, Y., Zhu, R., & Ruan, R. (2010). Effect of drying technologies on quality of green tea. International Agricultural Engineering Journal, 19(3), 30–37.

Neumann, H. J. (1972). Dehydrated Celery: Effects of Predrying Treatments and Rehydration Procedures on Reconstitution. Journal of Food Science, 37(3), 437–441.

Nyambe-Silavwe, H., Villa-Rodriguez, J. A., Ifie, I., Holmes, M., Aydin, E., Jensen, J. M., & Williamson, G. (2015). Inhibition of human alpha-amylase by dietary polyphenols. Journal of Functional Foods, 19(March 2016), 723–732.

Ozturk, B., Seyhan, F., Ozdemir, I. S., Karadeniz, B., Bahar, B., Ertas, E., & Ilgaz, S. (2016). Change of enzyme activity and quality during the processing of Turkish green tea. LWT - Food Science and Technology, 65, 318–324.

Prasert, W., & Suwannaporn, P. (2009). Optimization of instant jasmine rice process and its physicochemical properties. Journal of Food Engineering, 95(1), 54–61.

Prawira-Atmaja, M. Iqbal, & Rohdiana, D. (2018). Diversifikasi Produk Berbasis Teh Pada Industri Pangan, Farmasi, Dan Kosmetik. Perspektif, 17(2), 150–165.

Prawira-Atmaja, M I, Shabri, Khomaini, H. S., Maulana, H., Harianto, S., & Rohdiana, D. (2018). Changes in chlorophyll and polyphenols content in Camellia sinensis var. sinensis at different stage of leaf maturity. IOP Conf. Series: Earth and Environmental Scienc, 131 012010(1), 1–7.

Punyasiri, P. A. N., Jeganathan, B., Kottawa-arachchi, J. D., Ranatunga, M. A. B., Abeysinghe, I. S. B., Gunasekare, M. T. K., & Bandara, B. M. R. (2015). New Sample Preparation Method for Quantification of Phenolic Compounds of Tea (Camellia sinensis L. Kuntze): A Polyphenol Rich Plant. Journal of Analytical Methods in Chemistry, 2015(October), 1–6.

Rohdiana, D. 2015. Teh: proses, karakteristik dan komponen fungsionalnya. Food Review Indonesia 10(8): 34-37.

Rohdiana, D., Suganda, A. G., Wirasutisna, K. R., & Iwo, M. I. (2014). Xanthine oxidase inhibitory and immunomodulatory activities of fifteen grades Indonesia orthodox black tea. International Journal of Pharmacy and Pharmaceutical Sciences, 6(5), 39–42.

Serpen, A., Pelvan, E., Alasalvar, C., Mogol, B. A., Yavuz, H. T., Gökmen, V., … Özçelik, B. (2012). Nutritional and functional characteristics of seven grades of black tea produced in Turkey. Journal of Agricultural and Food Chemistry, 60(31), 7682–7689.

Turkmen, N., Sarı, F., & Velioglu, Y. S. (2009). Factors Affecting Polyphenol Content and Composition of Fresh and Processed Tea Leaves. Akademik Gida, 7(6), 29–40.

Wang, H., Provan, G. J., & Helliwell, K. (2000). Tea flavonoids: Their functions, utilisation and analysis. Trends in Food Science and Technology, 11(4–5), 152–160.

Wang, L., Park, S., & Chung, J. (2004). The Compounds Contributing to the Greenness of Green Tea. Journal of Food Science, 69(8), 301–305. Retrieved from

Wang, Y., & Ho, C. T. (2009). Polyphenols chemistry of tea and coffee: A century of progress. Journal of Agricultural and Food Chemistry, 57(18), 8109–8114.

Yilmaz, Y. (2006). Novel uses of catechins in foods. Trends in Food Science and Technology, 17(2), 64–71.

Zhu, N., Sang, S., Huang, T.-C., Bai, N., Yang, C. S., & Ho, C.-T. (2000). Antioxidant Chemistry Of Green Tea Catechins: Oxidation Products Of (-)-Epigallocatechin Gallate And (-)-Epigallocatechin With Peroxidase. Journal of Food Lipids, 7, 275–282.


  • There are currently no refbacks.