Background: Polyphenol concentration depends on the tea-making process and the concentration on tea leaf its self, which influenced by weather, kind of tea leaf, soil and maturity of leaf when it is harvested. Those made green tea products which have been marketed in public have different polyphenol concentrations.
Objective: This research was aimed to prove that polyphenol concentration in a cup of tea from various green tea products: Kepala Jenggot, 2 Tang, Sariwangi, Tong Tji, Cap Botol Sosro have different concentrations and to find the product which has the highest polyphenol concentration.
Method: This research was a cross sectional research. Samples needed for this research are from various green tea product, which are Kepala Jenggot, 2 Tang, Sariwangi, Tong Tji , Cap Botol Sosro. This research was done by measuring the absorbance of each green tea product with spectrophotometer, and compares them with standard solution which polyphenol concentration has been known.
Result: The polyphenol concentration between Tong Tji and Sariwangi product, Tong Tji and 2 Tang, Tong Tji and Kepala Jengot, Tong Tji and Sosro, Sariwangi and 2 Tang, Sariwangi and Kepala Jenggot, 2 Tang and Kepala Jenggot, 2Tang and Sosro show significant statistic result (p0, 05).
Conclusion: There are different concentrations of polyphenol in various green tea products. Green tea product which has the highest concentration of polyphenol is Green tea product from Tong Tji.
Keyword: polyphenol concentration, green tea beverage
