Changes in the plain tea quality parameters, individual theaflavins composition and tasters evaluation of black tea due to extent of two-stage wither, fermentation time and time of plucking
1990
Owuor, P.O. | Orchard, J.E.
The rise in crop production has created increased pressure on the existing withering capacities of most factories. This has led to the evaluation of new withering methods, such as the two-stage withering which entails the storage of freshly harvested green leaf in tanks which minimize moisture loss, followed by quick moisture removal for withering. The effect of 2 - stage withering on black tea quality from clonal leaf was evaluated using full scale (Commercial) manufacturing facilities. Fresh withered leaf produced acceptable commercial black teas. Total theaflavins (TF) levels decreased with the increase in degree of physical wither, while thearubigins (TR) showed the reverse. Long fermentation time practiced in commercial factories produced black teas with low TF and brightness but high TR and colour.
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