The changes in black tea quality due to variations of plucking standard and fermentation time

• Published in: Food chemistry 1998-04, Vol.61 (4), p.435-441
• Main Authors: Okinda Owuor, P, Obanda, Martin
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; Coffee, tea and other stimulative beverage industries; Food industries; Fundamental and applied biological sciences. Psychology
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/S0308-8146(97)00092-7

Catechin levels in green leaf, total theaflavins, brightness, thearubigins, colour, flavour index and sensory evaluation decrease with coarse plucking standard in clone 6/8. The sum of Group I volatile flavour compounds and C 6 aldehydes and alcohols, in particular, increases with coarse plucking standard. The sum of Group II did not follow a particular pattern, but flavour index decreased with coarse plucking standards. The decrease in total theaflavin levels was due to the decrease in all the individual theaflavins. Although all the individual theaflavin levels decreased with coarse plucking standards, the decrease was greater in galloylated theaflavins, especially in theaflavin digallate, compared with simple theaflavin. Short fermentation times produced black teas with higher brightness and flavour index, but lower theaflavins, thearubigins and colour, irrespective of plucking standard. Total theaflavins reached a maximum after 90 min of fermentation, irrespective of the plucking standard, whereas ungalloylated theaflavin levels decreased with extended fermentation duration at all plucking standards, theaflavin-3-gallate and theaflavin-3, 3’-digallate levels increased, resulting in the increase in theaflavin digallate equivalent. Brightness and flavour index decreased while thearubigins, colour, and Groups I and II volatile flavour compound levels increased with long fermentation.