The response of quality and yield of black tea of twocamellia sinensis varieties to methods and intervals of harvesting

Abstract

AbstractThe sensory evaluation and chemical quality parameters of black teas changed with variety, plucking round length and method of plucking. Hand plucked teas had higher theaflavins (TF), caffeine, brightness, flavour index. Group II volatile flavour compounds (VFC) and sensory evaluations, but lower Group I VFC than shear plucked teas irrespective of variety. Black teas plucked from short plucking rounds were superior to those from long plucking rounds as assessed by TF, caffeine, brightness, the chemical aroma quality parameters and sensory evaluation. Long plucking intervals and shear plucking reduced tea yields and produced coarser leaf than short plucking intervals and hand plucking respectively.