Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration

Abstract

Abstract The amounts of black tea theaflavins, brightness, and sensory evaluations varied with clones in the order clone 6/8>SC12/28>S15/10, while thearubigins and total colour changed in the reverse order. The rates of change of these plain tea quality parameters varied in all clones causing significant (P⩽ 0.05) fermentation duration and clone interactions. Thus, the total amount and rate of development of each quality parameter is unique to a clone and a change in fermentation duration for optimal quality parameter achievement in one clone cannot be extrapolated to another clone. Although processing of black tea at low fermentation temperatures improved black tea quality, there was no significant difference between fermenting at 15 and 20°C. Long fermentation duration and high temperature favoured production of more intense coloured black teas with high thearubigin levels, which were less bright and had lower theaflavin levels. There were significant (P⩽ 0.05) interactions between fermentation duration and temperature in all the plain black tea parameters development indicating that their rates of formation and amounts formed varied with time at different temperatures. Clones 6/8 and SC12/28 plain tea quality parameters were more sensitive to temperature and duration changes than clone S15/10. Thus there are clones, which can withstand high temperature and long fermentation duration without drastic impairment of their plain black tea quality parameters.