SCREENING OF INDONESIAN SINENSIS TEA CLONES (Camellia sinensis var. sinensis) FOR HIGH-QUALITY GREEN TEA: EMPHASIS ON INDONESIAN NATIONAL STANDARDS COMPLIANCE, HIGH PROTEIN, AND LOW CAFFEINE

M. Khais Prayoga; Koko Dwi Sutanto; Heri Syahrian; Vitria P. Rahadi; Bariza K. Humam; Dwinita W. Utami

doi:10.15575/gdcs.v66i.3398

Authors

M. Khais Prayoga Research Institute for Tea and Cinchona, Indonesia
Koko Dwi Sutanto National Research and Innovation Agency, Indonesia
Heri Syahrian Research Institute for Tea and Cinchona, Indonesia
Vitria P. Rahadi Research Institute for Tea and Cinchona, Indonesia
Bariza K. Humam Research Institute for Tea and Cinchona, Indonesia
Dwinita W. Utami National Research and Innovation Agency, Indonesia

DOI:

https://doi.org/10.15575/gdcs.v66i.3398

Keywords:

Green tea quality, Screening, Sinensis tea clones

Abstract

Tea is one of the oldest beverages known to humanity, with green tea being among the most popular types due to its distinctive flavor and health benefits. The development of green tea is essential, both in terms of sensory quality and functional value. This study aimed to screen 35 Indonesian Sinensis tea clones to identify those with superior flavor, compliance with Indonesian National Standards (SNI), high protein content, and low caffeine levels. The research was conducted by processing fresh tea shoots into green tea, followed by quality evaluation based on SNI parameters, including moisture content, total ash content, crude fiber content, and polyphenol content, as well as analysis of protein and caffeine levels. The experiment employed a Randomized Complete Block Design (RCBD) with two replications and 35 clones as treatments. The results revealed significant variation in quality among the tested clones. Clone I.2.85 and II.2.108 was identified as the best-performing clone, meeting SNI quality standards (moisture content, total ash, crude fiber, and polyphenols), exhibiting high protein levels, low caffeine levels, and a premium flavor profile.

Downloads

Download data is not yet available.

Author Biographies

Koko Dwi Sutanto, National Research and Innovation Agency

Research Center for Horticulture

Dwinita W. Utami, National Research and Innovation Agency

Research Center for Horticulture

References

AOAC International. (2005). Official methods of analysis of AOAC International (18th ed.). Association of Official Analytical Chemists.

Buckee, G. K. (1994). Determination of total nitrogen in barley, malt and beer by combustion: Collaborative trial. Journal of the Institute of Brewing, 100(2), 57–64.

Bekele, A., Ayele, Y., & Gure, A. (2022). Influence of clone and nitrogen application level on quality of green tea in some selected tea (Camellia sinensis (L.) O. Kuntze) in Southwest Ethiopia. International Journal of Agronomy, 2022, 9404259.

Chen, X., Zhang, Y., & Chen, Z. (2022). Effects of biochemical components on the flavor quality of green tea: A comprehensive review. Journal of Agricultural and Food Chemistry, 70(18), 5432-5445.

International Organization for Standardization. (2005). ISO 14502-1:2005. Determination of substances characteristic of green and black tea—Part 1: Content of total polyphenols in tea—Colorimetric method using Folin-Ciocalteu reagent. International Organization for Standardization.

Jin, X., Wang, Y., Zhu, Y., & Chen, L. (2022). A novel TcS allele conferring the high-theacrine and low-caffeine traits and having potential use in tea plant breeding. Horticulture Research, 9, uhac145.

Kumar, P., & Singh, R. (2024). Statistical precision in agricultural field trials: A re-evaluation of the coefficient of variation (CV) thresholds. Field Crops Research, 298, 108950.

Li, M., Liu, Y., & Zhao, H. (2023). Stability of proximate compositions and structural carbohydrates in tea plant accessions under uniform agro-climatic conditions. Food Research International, 165, 112345.

Lin, Z., Chen, Y., Zhang, X., & Li, J. (2022). Sensory attributes and chemical compositions of green tea: A comprehensive correlation analysis. Food Research International, 157, 111246.

Liu, Z., Wang, Y., Zhang, X., & Li, J. (2022). Metabolomic analysis of flavor-related compounds in tea (Camellia sinensis) with different protein and caffeine contents. LWT - Food Science and Technology, 154, 112702.

Nielsen, S. S. (2017). Food analysis (5th ed.). Springer.

Prayoga, M.K., Maulana, H., Syahrian, H., Rahadi, V.P., Shabri, Rezamela, E. Akhdya, A., Martono, B., Santoso, T.J., Lestari, P., Utami, D.W. (2025). Genetic diversity of indonesian tea (Camellia sinensis var. Sinensis) clones in relation to macronutrient uptake and green tea sensory quality. SABRAO J. Breed. Genet. 57(6): 2445-2456.

Prayoga, M.K., Syahrian, H., Rahadi, V.P., Maulana, H., Shabri, Akhdya, A., Martono, B., Santoso, T.J., Utami, D.W. (2021). Quality parameter stability of 35 sinensis tea clones (Camellia sinensis var. Sinensis) processed into green tea by panning and steaming. Agrosainstek 7 (2): 70–78.

Rahmawati, A., Suryani, E., & Prabowo, H. (2024). Quality assessment of Indonesian green tea based on biochemical properties and national standards compliance. Food Control, 155, 109988.

Wang, Y., Li, J., & Zhang, X. (2022). Metabolomic and transcriptomic insights into the genetic regulation of polyphenols and caffeine in tea (Camellia sinensis). Journal of Agricultural and Food Chemistry, 70(15), 4567-4578.

Widiastuti, A., & Nafi'ah, M. (2021). Morphological and molecular characterization of tea (Camellia sinensis) clones in Indonesia. Biodiversitas Journal of Biological Diversity, 22(8), 3350-3358.

Ye, Y., Yan, J., Cui, J., Ding, W., Kang, M., Liao, M., & Hou, R. (2023). Dynamic changes in amino acids, catechins, and caffeine during green tea processing and their impact on flavor quality. Food Research International, 164, 112349.

Zhang, L., Wang, Y., Zhu, Y., & Chen, J. (2023). Sensomics analysis of key odorants and taste-active compounds in green tea and their impact on sensory quality. Food Chemistry, 404, 134585.

Zhao, T., Li, C., Wang, S., & Song, X. (2022). Green tea (Camellia sinensis): A review of its phytochemistry, pharmacology, and toxicology. Molecules, 27(12), 3909.

Zhu, Y., Chen, J., Chen, X., & Dong, C. (2021). The impact of different processing methods and leaf maturity on the sensory quality of green tea. LWT - Food Science and Technology, 141, 110848.

Zhu, Y., Li, Q., Wang, H., & Chen, J. (2023). Amino acids in tea: Health benefits, metabolism, and impact on sensory quality. Trends in Food Science & Technology, 134, 150-162.