Influence of flushing period, different times within each flushing period and different processing methods on some quality parameters of black tea
1992
Ozdemir, F. (Akdeniz Univ. Faculty of Agriculture, Antalya (Turkey). Div. of Food Science and Technology) | Gokalp, H.Y. | Nas, S. (Ataturk Univ., Erzurum (Turkey). Div. of Food Science and Technology)
Fresh tea leaves were harvested at the beginning, middle and at the end of three different flushing periods during the 1990 season. Harvested tea leaves were manufactured into black tea by the five different processing methods. Theaflavin (TF) and thearubigin (TR) content, total colour (TC) and brightness of liquor were examined. All the treatments and their interactions had significant (P0.01) effects on the TF content. The contents of TF were higher in black tea processed by the rotorvane + 3 CTC and 3 rotorvane methods than the tea manufactured by orthodox, caykur and orthodox + rotorvane methods. The TF content of black tea from the first flushing period and from the beginning of each flushing period was higher than the other. TR and TC showed erratic fluctuations throughout the whole tea harvesting season. A significant (P0.01) positive correlation (r
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