Quality profiles of cultivated and wild bush tea (Athrixia phylicoides) harvested at various phenological stages
2012
Maudu, M.E. (University of Limpopo, Sovenga (South Africa). Dept. of Soil Science) | Mudau, F.N. (University of Limpopo, Sovenga (South Africa). Dept. of Soil Science) | Mariga, I.K. (University of Limpopo, Sovenga (South Africa). Dept. of Soil Science)
Bush tea (Athrixia phylicoides DC.) is a plant used in the processing of popular herbal beverages indigenous to South Africa. It is rich in antioxidants and contains no caffeine. Bush tea has lower tannin levels than green or black tea. The quality of tea may be influenced by phenological stage of the leaves. A trial to determine the quality of tea harvested at various phonological stages (namely new growth, older growth & whole plants) from wild and cultivated bush tea was conducted. This was to determine the best phenological stage to harvest bush tea of best quality for health benefits. In cultivated bush tea, harvested new growth and whole plants produced higher quality beverage owing to their higher polyphenol and tannin attributes, respectively. In wild bush tea, both new and older growth showed higher quality due to their higher total polyphenol content and higher total antioxidants, respectively.
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Эту запись предоставил National Agricultural Research Centre