Changes in CTC (Crush Tea and Curl) black tea quality due to variation of maceration fermentation sequence
1994
Owuor, P.O. | Obanda, M.
Although in normal manufacture the three Crush, Tear and Curl (CTC) rollers are arranged in series for complete maceration prior to fermentation process, there were black tea quality changes by staggering the arrangements. Few CTC cuts at the beginning of fermentation followed by a subsequent maceration during fermentation period improved theaflavins, thearubigins and sensory evaluation levels but had no effect on the aroma of produced black tea. Results demonstrated that the present arrangements of the CTC rollers could be changed with respect to fermentation process for improvement of plain black teas
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Este registro bibliográfico ha sido proporcionado por Kenya Agricultural Documentation Centre