Biological and chemical factors affecting the valuations of north‐east indian plains teas: I.—Statistical association of liquor characteristics with cash valuations of black teas

An attempt has been made, by using the multiple regression technique, to determine whether the term ‘quality’ of the North‐East Indian plains black teas has its own single characteristic as recognisable by tea‐ tasters or if it is the integration of some of the other important liquor characteristics, viz., colour, strength, brightness and briskness, and to determine the influence of those liquor characteristics including quality on the ‘cash valuations’ of black teas. The multiple regression analyses showed that in general, regardless of tasters and methods of manufacture, quality of North‐East Indian plains black tea was found to depend mainly on briskness, quality being increased with an increase in briskness. Cash valuations, both of crushing, tearing and curling (C.T.C.) and orthodox manufactured teas, in general, depended mainly on quality and/or briskness, cash valuation being increased with increase in quality and/or briskness.