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Relationship between process of withering and aroma characteristics of black tea

โœ Scribed by Pradip Kr Mahanta; Sabitri Baruah

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
340 KB
Volume
46
Category
Article
ISSN
0022-5142

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The Impact of Withering Temperature on B
The Impact of Withering Temperature on Black Tea Quality
โœ Owuor, P Okinda; Obanda, Martin ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 441 KB

High leaf temperatures during the withering process of black tea manufacture decrease the theaflavins, brightness, flavour index and sensory evaluation scores of black tea. Black teas manufactured with withering temperature above 30ยฐC have high thearubigins and total colour levels but lack briskness