Applied Scientific Analysis of Commercial Tea Quality: A Physical and Sensory Study by Horticulture Students
As part of the practical activities for the course Stimulating Horticultural Trees, fourth-level students in the Department of Horticulture and its Technologies conducted an applied scientific experiment in the horticulture laboratory. The study aimed to examine the physical and sensory properties of various types of commercial tea available in the local market, with a focus on quality indicators and preliminary detection of food adulteration.
The experiment involved the analysis of selected samples of green and black tea in different forms (coarse leaves and powdered). A series of simple physical tests were applied, including observation of leaf behavior in water, sedimentation rate, and filter paper testing to detect the possible presence of artificial dyes or non-plant materials.
In addition, the experiment included a structured sensory evaluation session, during which students assessed color, aroma, taste, and texture, linking sensory attributes to the botanical composition of tea and the degree of industrial processing. Students discussed the distinctions between high-quality and low-quality tea, and they critically examined common misconceptions about detecting adulteration based on a single test.
The purpose of this experiment was to develop students’ critical analytical skills and enhance their ability to connect physiological and chemical concepts with the realities of the food industry. This equips them with a deeper understanding of the foundations of evaluating the quality of economically and nutritionally significant plant products.
This experiment forms part of the applied learning framework that emphasizes preparing students to address real-world issues related to food safety and quality and raising their scientific awareness of the role of agricultural disciplines in consumer protection and food security.
