Evaluation of chemical composition and fermentation quality of Green Tea, Black Tea, Oolong Tea, and White Tea

¹ Graduate School of Nutrition and Feed Science, Faculty of Animal Science, IPB University, Dramaga Bogor 16680, Indonesia
² Department of Nutrition and Feed Technology, Faculty of Animal Science, IPB University, Dramaga Bogor 16680, Indonesia
³ Research Center for Animal Husbandry, National Research and Innovation Agency, Bogor, Indonesia

^* Corresponding author: anuraga.jayanegara@gmail.com

Abstract

This study evaluated the chemical composition of nutrients and fermentation quality of green tea, black tea, oolong tea, and white tea. The observed variables were physical quality, pH, chemical composition, and fleigh score. Pearson Correlation determined the relationship between nutrient chemical composition and fermentation quality pH. The fermented tea was of excellent quality, with a brownish-green color, sour aroma, crumbly texture, and no fungi. The pH value of all types of tea after fermentation was in the range of 4.68–5.24. Dry matter, ash, and organic matter showed a significant positive correlation with pH, with a correlation coefficient (r) of 0.783, 0.692, and 0.776, respectively (p < 0.01). Ash has a positive correlation with dry matter (r = 0.620, p > 0.05), organic matter (r= 1.00, p < 0.01), and crude fiber (r = 0.527, p < 0.01). Organic matter positively correlates with ash (r = 0.601, p > 0.05). Crude fiber positively correlates with organic matter (r = 0.529, p > 0.05). In conclusion, after 31 days of incubation, the processed tea types (green, black, oolong, and white tea) had excellent physical characteristics, pH within the normal range, and excellent chemical composition content.