Abstract
Flushing and fermentation times are the two main parameters determining the quality of black tea. In this research, the effects of different flushing and fermentation times were studied on the quality of black tea in two clones, 100 and natural Chinese hybrid. Analysis of variance showed there were the significant differences between the clone types, flushing and fermentation times for theaflavin, thearubigin, total color, brightness, tannin and caffeine. Correlation coefficients between all studied traits, except thearubigin and brightness, caffeine and brightness, and total colour and theaflavin/thearubigin ratio, were significant at 1% probability. Regression analysis indicated there was a significant linear regression between fermentation time and brightness, tannin, and theaflavin/thearubigin ratio. Also, multiple regression analysis for brightness and total colour indicated that more than 70% of the variation in brightness was explained by theaflavin, caffeine and theaflavin/thearubigin ratio, and more than 68% of the variation in total colour was because of caffeine and theaflavin/thearubigin ratio.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.