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The results of this study indicate that there are four main clusters grouping the 35 Sinensis clones tested. To see the contribution of each parameter to the quality diversity of 35 Sinensis clones, a principal component analysis (PCA) was carried out. The level of genetic closeness between clones based on quality characters was analyzed using the JMP 16.0 program (trial version), then arranged into clusters. The data from the test results of chemical and organoleptic compounds were then tested statistically to get the coefficient of variation (CV), which indicates data diversity. Furthermore, the processed green tea was tested organoleptically by three credible panelists. In organoleptic testing, shoots of 35 Sinensis variety clones were first processed into green tea. The material used in both tests was fresh shoots consisting of pecco + 3 young leaves (P+3). The study consisted of two stages, testing the content of chemical compounds (polyphenols and caffeine) and organoleptic testing. Therefore, the purpose of this study was to examine the level of kinship and genetic diversity of 35 Sinensis clones from the collection of the Indonesia Research Institute for Tea and Cinchona. The development of Sinensis clones in Indonesia is still focused on increasing productivity and until now there has been no study on the level of genetic similarity and diversity based on quality characters. Quality diversity of 35 tea clones (Camellia sinensis var. Prayoga MK, Syahrian H, Rahadi VP, Atmaja MIP, Maulana H, Anas. The present review focuses on the production, composition and the beneficial effects of tea consumption on human health. India is one of the largest tea-producing, exporting and consuming country. Tea is linked to beneficial effects on human health with the polyphenols as the responsible constituents. It is widely accepted that phenolic compounds of certain foods have potential health benefits.
Tea also contains flavonoids compounds reported to have anti-oxidant properties having many beneficial effects. The chiefly chemical components of green tea include polyphenols, caffeine and amino acids.
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Healthy Foods’ containing active scavengers of free radicals are very popular nowadays. Tea found to be anticariogenic, anti-microbial, anti-inflammatory, anti-carcinogenic, anti-oxidant can be used as an effective preventive agent. Being rich in natural antioxidants, tea is reported to be effective against colon, oesophageal, and lung cancers, as well as urinary stone, dental caries, etc. Different types of tea manufactured are: oolong, green, black and Ilex tea depending on the post-harvest treatment and palatability of a particular region. It is brewed from the leaves of Camellia sinensis (family: Theaceae).
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