CHANGES IN PHENOLIC AND FLAVONOID CONTENT OF Coleus amboinicus TEA DURING STORAGE

Abstract

Coleus amboinicus plants were grown organically treated with three different foliar treatments (control, herb fermented plant extract and EM5). Green tea and black tea were produced from each treatment and stored for up to three months. All green teas have significant higher (P<0.05) phenolic and flavonoid contents compared to all black teas. Green tea produced from EM5 foliar treatment showed the highest phenolic and flavonoid content. Some changes of phenolic and flavonoid contents were observed in green teas and black teas during 3 months storage.