The effect of brewing time on the antioxidant properties and consumer's preference of green tea and jasmine tea

Jasmine tea is a popular type obtained from scenting (Camellia sinensis (L.) Kuntze) leaves with jasmine (Jasminum sambac Aiton) flowers. This study aimed to evaluate the antioxidant properties and sensory aspects of green brewed at different times. The commercial were in boiling water ratio 1:100 for 0.5, 1, 2.5, 5, 10, 30, 60 min. was evaluated colour, pH, total flavonoid content (TFC), phenolic (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity, ferric-reducing power (FRAP) by standard methods. Thirty-three untrained consumers preference brewing exerted darker lower higher TFC TPC, FRAP than tea. values those parameters increased longer time, optimum time being 30 However, generated liked less consumers. most favoured 5 min aroma as preferred attribute. Our suggested that benefited better but disadvantaged aspects.