Tea clones performance in Tambi, Central Java, Indonesia: The yield, biochemical composition, and sensory quality

Biochemical constituents such as polyphenols, caffeine, and amino acids greatly influence the functional properties and nutritional value of tea. Comprehensive data on the yield performance and specific composition of tea leaves obtained from different clones are still limited. This study evaluated the yield performance and biochemical composition of seven tea clones, one Camellia sinensis var. sinensis (Tambi 1) and six C. sinensis var. assamica (Tambi 2, Cin 143, Kiara 8, RB 3, TRI 2024, and TRI 2025) across multiple years of pruning ages. A completely randomized design with four replicates was utilized to better understand the variations. The results showed that there were huge differences in the yield performance of clones across multiple pruning years. In terms of biochemicals, significant variations between clones in polyphenol, caffeine, and amino acid content were evaluated. Tambi 2 exhibited superior yield performance and desirable biochemical composition (high polyphenol content, low caffeine content, and moderate amino acid levels) indicated an optimal biochemical profile for functional and nutritional evaluation. The specific composition data of these clones provide a scientific basis for developing a food composition database, supporting nutritional assessment, and enabling the selection of appropriate tea clones for tea products with high health and bioactive value. • Genotypic variation affected yield, metabolites, and sensory quality of tea clones. • Tambi 2 showed highest yield, shoot ratio, and polyphenols with low caffeine. • High polyphenols enhanced antioxidant capacity and sensory acceptance. • Polyphenol-to-caffeine ratio is a reliable marker for clone selection. • Tambi 2 is recommended for premium black tea production in highlands.