The Impact of Withering Temperature on Black Tea Quality

✍ Scribed by Owuor, P Okinda; Obanda, Martin

• Publisher: John Wiley and Sons
• Year: 1996
• Tongue: English
• Weight: 441 KB
• Volume: 70
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/(sici)1097-0010(199603)70:3<288::aid-jsfa482>3.0.co;2-q

✦ Synopsis

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 30°C have high thearubigins and total colour levels but lack briskness. Results suggest a need to control temperatures below 30°C during withering.