Phytochemical Composition of Selected Tea Clones Grown in Two Agroecology Regions of Rwanda

Tea leaves contain diverse groups of phytochemical compounds, which contribute to the quality and health benefits of tea. Polyphenols and caffeine are important indicators of tea quality. This study explored the variation in total polyphenol, catechin, and caffeine content across tea clones grown in two regions with different agroecological characteristics. A completely randomized block design was used. The samples were collected from two distinct agroecological zones in Rwanda. Total Polyphenol content was analyzed by the International Organization for Standardization (ISO 14502-1-2005) procedure using ultraviolet (UV) spectrometry. Catechins, gallic acid, and caffeine were analyzed using High-Performance Liquid Chromatography HPLC. The data obtained were statistically analyzed using Minitab software, and means were compared using Tukey’s test at a significance level of 5%. The results showed significant differences among the tea clones from the two different growing regions. Tea clones grown in Mata generally had lower levels of polyphenols, catechins, and gallic acid than those grown in Rubaya. However, caffeine showed a different pattern: it was higher in the tea clone from Mata than in the tea clone from Rubaya. This Difference indicates the impact of agroecological conditions such as altitude, temperature, and rainfall on the composition of tea. It was concluded that tea grown in different regions of Rwanda had distinct variations in polyphenol, catechin, and caffeine levels. The results provide insights into the potential for region-specific tea branding and tea product diversification based on polyphenol and caffeine profiles. Therefore, there is a need to evaluate tea clones selected for quality in other tea-growing regions of Rwanda to ensure that farmers use clones that can produce high-quality tea.