Abstract
AbstractAdjusting the pH of fermenting tea from the physiological value to within the range 4.5–4.8 resulted in an increase in theaflavin content, a reduction in thearubigin levels, and an increase in the organoleptic evaluation of the product. Industrial‐scale acidification of commercial leaf was practicable and the market price realised on the London auction floors for treated teas was considerably higher than that for control consignments.
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