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

Weerarathne,L. A. K. MPrasangika, F. NWanniarachchi,D. D. C. de S2026-09-302026-09-302026-05-021012-8999https://dr.ichemc.ac.lk/handle/123456789/543Abstract No: 2025_405 Page No 80Black 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.enSri Lankan teaseven regionspHdry matter contenttotal polyphenolic contentComparative classification of Sri Lankan tea from seven regions using pH, total polyphenolic content, and dry matter content as analytical parametersArticle