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

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dc.contributor.authorWeerarathne,L. A. K. M
dc.contributor.authorPrasangika, F. N
dc.contributor.authorWanniarachchi,D. D. C. de S
dc.date.accessioned2026-09-30T05:54:59Z
dc.date.available2026-09-30T05:54:59Z
dc.date.issued2026-05-02
dc.descriptionAbstract No: 2025_405 Page No 80
dc.description.abstractBlack 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.
dc.identifier.issn1012-8999
dc.identifier.urihttps://dr.ichemc.ac.lk/handle/123456789/543
dc.language.isoen
dc.publisherInstitute Of Chemistry Ceylon
dc.relation.ispartofseries43 ; 2
dc.subjectSri Lankan tea
dc.subjectseven regions
dc.subjectpH
dc.subjectdry matter content
dc.subjecttotal polyphenolic content
dc.titleComparative classification of Sri Lankan tea from seven regions using pH, total polyphenolic content, and dry matter content as analytical parameters
dc.typeArticle

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