Abstract
The inherent sugar components viz. fructose, sucrose and glucose contents in the black tea from different elevations were studied and the dynamic changes in the major sugar components during the aeration/oxidation period in the black tea processing were investigated by using High-Performance Liquid Chromatography. Significant differences were observed in the fructose, glucose, and sucrose contents of the black tea from different elevations in Sri Lanka. The average inherent concentrations in black tea were concluded as fructose, 8.17 mg/g, glucose, 8.79 mg/g, and sucrose, 9.53 mg/g from different elevations in Sri Lanka. Significant dynamic changes were exhibited in the contents of sucrose, fructose, and glucose throughout the aeration/oxidation period in the black tea processing. Significantly higher sucrose content was observed in black tea manufactured using rolled leaves, bypassing the aeration/oxidation process. The results of this work showed the dynamic changing in major sugar components during the aeration/oxidation period in black tea processing and also provide information on the average inherent contents of major sugars present in black tea.
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