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Tea is one of the unique non-alcoholic beverages consumed all over the world next to water. During manufacturing process of CTC made tea, withering is one of the important stage wherein physical changes taken place besides certain biochemical variations. Current research was carried out the biochemical changes in the green leaves and quality attributes of made tea with respect to extended withering period using “Assam” seedlings and an unique “Chinery” clone, UPASI-9. Results on biochemical constituents of the both withered green leaves and made teas of “Assam” seedlings and UPASI-9 followed identical pattern with certain deviations. Polyphenols transformed rapidly in “Assam” seedlings while it was found to slow in UPASI-9. Processed teas showed irregular pattern in terms of TF, TR, TLC and WE values in both the test materials. TR:TF ratio enhanced in UPASI-9, after 12 hours of withering period. Overall results revealed that withering of harvested green leaves till 16 hours could be the optimum time to achieve the quality teas with desired flavor. Data generated on withered green leaf constituents and made tea attributes of both the test materials are presented and discussed in detail.

Biochemical Changes During Withering Process of CTC Black Tea Manufacture