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In most black tea producing countries, the recommended plucking standard is tender shoots of two leaves and a bud, but occasionally some producers are knownto have used less tender shoots of more than two leaves. The argument for the use of coarse plucking is the extra biomass obtained in a plucking round. However, a coarse plucking standard reduces the plucking frequency as extra time must be allowed for the production of more shoots. Over an extended period, there may not be significant advantage in the biomass production gained by coarse plucking, as fine plucking leads to more frequent pluckings. This study was undertaken to quantify the variations in chemical composition, if any, arising from different plucking standards, and to relate such changes to the quality of black tea. The teas used in this study were obtained from clone 6/8 at the Tea Research Foundation of Kenya. The plucked shoots were withered for 16 to 18 hours to lose 28 to 30% of their original weight. The teas were manufactured by the miniature "Crush, Tear and Curl (CTC)" method in duplicate. Theaflavins (TF),1 ' 2) thearubigins (TR)1 )2) and caffeine2) are necessary for high-quality teas. Although the exact contribution of TR is elusive, positive relationships between TF contents and prices or taster's evaluations have been obtained.2) Ash, total water-soluble solids and crude fiber contents of tea are also important for tea quality.3)

Changes in the chemical composition and quality of black tea due to plucking standards.