The effect of fermentation temperature on the quality parameters and price evaluation of Central African black teas

✍ Scribed by John B. Cloughley

• Publisher: John Wiley and Sons
• Year: 1980
• Tongue: English
• Weight: 587 KB
• Volume: 31
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740310908

✦ Synopsis

Abstract

Tea was fermented at 15, 25 and 35°C and otherwise manufactured according to commercial practice on several occasions in early May and mid‐November 1977. Fermentation at 15°C resulted in teas containing greater amounts of the desirable theaflavin class of pigments. Teas produced at the higher temperatures contained more of the thearubigin pigments, including the polymeric fraction known as the non‐dialysable material. Colour development was also more rapid at 25 and 35°C. Teas produced at the low temperature were accorded higher evaluation and a linear relationship between evaluation and theaflavin content was established which explained > 70% of the variation in value data. It is suggested that, since the price premium for quality is high and the market stable, the installation of temperature control equipment to regulate the production of oxidation products would improve the quality of the product and benefit Central African tea industry.