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Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature

✍ Scribed by Martin Obanda; P Okinda Owuor; Richard Mang'oka

Book ID
108433578
Publisher
Elsevier Science
Year
2001
Tongue
English
Weight
193 KB
Volume
75
Category
Article
ISSN
0308-8146

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## Abstract Tea was fermented at 15, 25 and 35Β°C and otherwise manufactured according to commercial practice on several occasions in early May and mid‐November 1977. Fermentation at 15Β°C resulted in teas containing greater amounts of the desirable theaflavin class of pigments. Teas produced at the