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Comparison of Antioxidant and Antimicrobial Potential of Tea Samples from Seven Valleys of Darjeeling

Sejuti Ray, Srijan Bhattacharya, Jaydip Ghosh, Sudeshna Shyam Choudhury


Darjeeling, Queen of Hills, located at the foothills of the Himalaya is famous for its muscatel flavored universally acclaimed tea. Tea plantations in Darjeeling are restricted to Darjeeling and Kurseong sub-divisions. Tea is grown at an altitude ranging from 1968 ft msl-6500 ft msl. Fresh tea leaves (two leaves and a bud) were collected from seven different valleys of Darjeeling viz. Darjeeling East, Darjeeling West, Kurseong South, Kurseong North, Mirik, Upper Fagu/Rungbong and Teesta Valley. The microclimatic factors like soil, mist, fog, cloud, humidity, evaporation rate, wind speed rainfall etc. set up in the different valleys are responsible for the development of the inbuilt antioxidant properties and antimicrobial potential. The oxidative stress generated through UV radiation and other abiotic stresses induce oxidative stress in tea plants which in turn is responsible to evoke inherent antioxidant potential by inducing the synthesis of polyphenols, such as like flavonoids which are responsible for the antioxidant capacity and hence, their respective antimicrobial potentiality. In this paper the comparison of the qualities of the teas from the seven valleys of Darjeeling reflect that not only the higher altitude but an optimum altitudinal level along with the microclimatic condition is responsible to develop the elite therapeutic quality which is best for Kurseong South valley especially in the Castleton grown tea clones.


Darjeeling tea, seven valleys, antioxidant potential, antimicrobial capacity

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