Study on processing tea bags from diep ha chau cultivated in Phu Yen province

Abstract

   Research results show that the diep ha chau (DHC) tea produced is of better quality than the similar products on the market. The content of flavonoids in DHC tea bags is significantly higher than that of the same product on the market (p < 0.05). Its antioxidant activity is also higher than that of the similar product (p < 0.05). The results obtained in this study show the potential of using DHC as a major source for the production of functional products for the prevention and treatment of some diseases.

Key words: Diep ha chau, tea bags, processing technology, antioxidant activity, flavonoid.