Seasonal variations in quality of Kangra tea (Camellia sinensis (L) O Kuntze) in Himachal Pradesh. [Erratum: Nov 1996, v. 72 (3), p. 396.]

Periodic seasonal variations in infusion quality of orthodox Kangra tea over various growth flushes are reported. Theaflavins, thearubigins and caffeine recorded maximum content during early flush and gradual decline with progress in season, showing a minimum during main flush and slight improvement through backend flush. Flavour profile analysis also revealed qualitative and quantitative seasonal variations in aroma complex. High proportions of provisionally identified flavour components, linalool, geraniol, beta-ionone, methyl salicylate, phenyl acetaldehyde, trans-2-hexenal, and several unidentified components with typical Kangra notes recorded during early flush exhibited comparatively lower contents or even total loss through main flush. Flavour quality also registered slight improvement in backend flush over main flush. Results suggest increasing crop productivity during early and backend flushes could enhance profitability.