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The response of quality and yield of black tea of two camellia sinensis varieties to methods and intervals of harvesting
Author(s) -
Owuor P Okinda,
Odhiambo Herman O
Publication year - 1993
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.2740620405
Subject(s) - plucking , black tea , aroma , flavour , caffeine , camellia sinensis , theaflavin , horticulture , citrus × sinensis , botany , food science , mathematics , chemistry , orange (colour) , biology , polyphenol , biochemistry , geomorphology , endocrinology , antioxidant , geology
Abstract The 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.