Effect of brewing method on quality parameters and antioxidant capacity of black tea

Abstract

Introduction: The traditional method for brewing tea in Turkey involves use of a two-vessel apparatus known as a “caydanlik.” The caydanlik allows for tea to be brewed for a longer time than typical brewing methods and involves introducing boiling water to tea leaves and steeping them in a teapot as the temperature declines over 15 minutes. In comparison, the typical tea brewing method used in other parts of the world involves steeping tea leaves in a single vessel teapot for 5 minutes. This study evaluated the effects of these two methods of brewing using two brands of tea.  

Results: Results of this experiment indicate that use of the caydanlik and the accompanying longer brewing time significantly changed key quality parameters and increased the antioxidant capacity of the brewed black tea beverage. Use of the caydanlik method resulted in significantly higher (P < 0.05) theaflavins, thearubigins, theabrownins, and total polyphenols in the resultant tea than in tea brewed in a traditional teapot. Additionally, analysis of color values of the brewed tea indicated the L and b-values were significantly (P < 0.05) lower in the caydanlik brewed tea while a and hue values were significantly higher (P < 0.05). However, chroma values were not significantly different (P < 0.05) between the two methods.  

Conclusions: In addition to influencing color, flavor and aroma, the brewing method also influenced the functional properties of prepared black tea. Use of the traditional two-vessel caydanlik for tea preparation increased concentrations of beneficial functional components in the tea.

Keywords: Black tea, Caydanlik, Brewing, Camelia sinensis, ORAC, Total Phenolic Content