Comparative classification of Sri Lankan tea from seven regions using pH, total polyphenolic content, and dry matter content as analytical parameters

Abstract

Black tea infusions prepared from BOPF grade samples representing the seven major Sri Lankan tea-growing regions, Nuwara Eliya, Uda Pussellawa, Dimbula, Uva, Kandy, Sabaragamuwa, and Ruhuna, were evaluated using pH, total polyphenolic content (TPC), and dry matter content (DW) as classification parameters.