Quality assessment of organic versus conventional black tea production in different seasons: A case study in Bangladesh

The use of chemical fertilizers and fungicides in Bangladesh hinders organic tea cultivation due to its high costs and low yields. As a result, organic tea faces limited market acceptance compared to conventional methods. This study aimed to evaluate the quality of black tea from BT-2 varieties using both organic and conventional methods in Bangladesh. The study meticulously assessed various tea quality parameters, including moisture content, ash content, water extract, lipid, caffeine levels. Results revealed that organic tea exhibited elevated levels of theaflavin (TF), thearubigin (TR), total polyphenols, and antioxidants, despite a 22% reduction in output. The maximum moisture content was seen in June for organic tea, whereas for non-organic tea, it was found in September (4.10%). Additionally, both organic and non-organic tea exhibited high ash content in March (7.64% and 5.46%, respectively). The water extract exhibited a concentration of approximately 30% across all seasons, while the lipid content remained at approximately 4% throughout the season for non-organic samples. However, organic samples showed a slight decrease in lipid content by the end of the season. Caffeine exhibited beneficial effects throughout the mid-season, with organic tea demonstrating superior total phenolic content (TPC) and antioxidant activity. Across all seasons, organic tea consistently outperformed non-organic varieties in terms of quality criteria. Although certain variables such as moisture content or caffeine levels may vary by season, organic tea maintained its superiority. This superior quality attributes make organic tea a compelling option despite seasonal fluctuations, affirming its appeal to health-conscious consumers seeking premium tea experiences.