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Hastening of leaf senescence in the processing of green tea leaf to black tea
Author(s) -
Ullah Mohammed R.,
Bordoloi Ashok K.,
Gogoi Nogen
Publication year - 1986
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740371013
Subject(s) - camellia sinensis , black tea , senescence , theaceae , green tea , biology , botany , camellia , horticulture , food science , microbiology and biotechnology
The current system of processing green tea leaf ( Camellia sinensis ) to produce black tea involves a long period, especially because of the withering process practised in acquiring leaf senescence which is essential to impart fullness to the resulting tea liquors. Hastening leaf senescence by artificial withering at temperatures favourable to enzymic transformations accelerated the process and considerably shortened the manufacture of black teas.