effect of using various tea types on the characteristics of wong tea balinese tradisional beverage

This study aimed to determine the effect of various types tea solutions on characteristics Wong Tea. used a Randomized Block Design (RBD) 4 treatments with replications. The results showed that there were significant differences in organoleptic quality including taste, aroma, and color tea. research pH, total acid, alcohol content, soluble solid no difference. pH ranged from 3.28 - 3.35, 13.90°Brix 13.95°Brix, acidity 1.58% 1.72%. content ranges 0.33% 0.41%. this also was difference antioxidant activity phenol levels tea, i.e., capacity 6.50% 7.30%. components act as antioxidants ingredients come phenolic compounds. Phenol 125.80 mg% 141.10 mg%.