ຊາປ່າ / Wild Tea

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Nutritional Value / Chemical Composition

According to an analysis of tea samples from Lao PDR, the moisture contents of tea products after processing were high at about 6.1–12.5%, catechin content was 5.83–14.06%, and polyphenol content was between 10.18 and 17.27%. In general, the tea samples had good aroma and taste and had potential for marketing with high demand. More details are in the table.

province	Humidity	Dissolution	Catechin	Polyphenol	Caffeine	Theanine	Comment of tea expert
Oudomxai	6.1	27.9	10.3	12.55	3.89	1.06	Aroma, tasty, good potential
Xiengkhouang	9	35.3	14.06	17.27	5.64	1.82	Aroma, tasty, high potential
Xangabouri	11.2	29.6	5.83	10.18	4.32	2.04	Astringent, sweet, aroma
Phongsaly	9.1	31.2	12.25	13.72	3.85	1.52	Aroma, tasty, good tea
Hoauphane	9	30.4	7.03	11.4	4.3	1.87	Sweet, aroma, glissade, interest
Phongsaly_2	12.5	31.9	7.86	13.8	4.69	1.69	Bitter, aroma, high interest