Storage of black tea - a review
1982
Sivapalan, K. (Tea Research Inst. of Sri Lanka, Talawakelle)
Black tea may deteriorate under prolonged storage, resulting in loss of quality and character. This result has been ascribed to the decrease in theaflavines. The principal agent catalysing these changes has been identified as moisture. The relative humidity of the storage surroundings on moisture absorption patterns during the stages of grading and packing are also examined, and the use of humidity-controlled rooms for these operations is suggested
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