Effects of Genotype, Environment and Management on Yields and Quality of Black Tea

2011 ◽  
pp. 277-307 ◽  
Author(s):  
P. Okinda Owuor ◽  
David M. Kamau ◽  
Samson M. Kamunya ◽  
Solomon W. Msomba ◽  
Marie A. Uwimana ◽  
...  
Keyword(s):  
Black Tea

Targeted and nontargeted metabolomics analysis for determining the effect of storage time on the metabolites and taste quality of keemun black tea

2021 ◽  
Vol 359 ◽  
pp. 129950
Author(s):  
Ai Huang ◽  
Zongde Jiang ◽  
Meng Tao ◽  
Mingchun Wen ◽  
Zhipeng Xiao ◽  
...  
Keyword(s):  
Storage Time ◽  
Black Tea ◽  
Taste Quality ◽  
Metabolomics Analysis

scholarly journals PENGARUH UMUR DAUN TEH DAN WAKTU OKSIDASI ENZIMATIS TERHADAP KANDUNGAN TOTAL FLAVONOID PADA TEH HITAM (Camellia sinesis)

2021 ◽  
Vol 10 (1) ◽  
pp. 41
Author(s):  
Jennifer Larisa Liem ◽  
Maria Marina Herawati
Keyword(s):  
Black Tea ◽  
Total Flavonoid ◽  
Enzymatic Oxidation ◽  
Average Level ◽  
Flavonoid Compound ◽  
Total Flavonoids ◽  
Tea Leaves ◽  
Time Treatment ◽  
Oxidation Stage

Flavonoid compound is an important compound of tea products. However, the flavonoid level content in black tea is lowest than other teas. This is due to the processing of black tea which has an enzymatic oxidation stage and  the tea age leaves when picking. Young tea leaves contain higher total flavonoids than old tea leaves. With an average level of total flavonoids, the young tea leaves is 27.76% qe w / w, while for the old tea leaves 18.61% qe w / w. However, the enzymatic oxidation time treatment did not affect the total flavonoids because the process only affected the quality of black tea steeping, on it’s colour, aroma, and taste. Keywords: age of tea leaves, black tea, enzymatic oxidation, total flavonoids

scholarly journals CONTENT OF AMINO ACID COMPOSITION AND CHANGE OF TENANE IN TEA LEAF IN THE AZERBAIJAN REPUBLIC

2018 ◽  
pp. 75-82 ◽  
Author(s):  
Мухендис (Mukhendis) Мамедгусейин оглы (Mamedgusejin ogly) Джахангиров (Cahangirov) ◽  
Микаил (Mikail) Акпер оглы (Аkper ogly) Магеррамов (Маharrаmov)
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Main Part ◽  
Black Tea ◽  
Extraction Time ◽  
Extraction Temperature ◽  
Leaf Processing ◽  
High Level ◽  
Tea Leaf

It was shown that the scent and taste of tea are determined by the level of protein and amino acid. Certainly, protoingens that make up most part of proteins are noted among amino acids. All of them are considered L-shaped. Green tea mostly consists of proteins. Even the high level protein doesn’t adversely impact the quality of tea yet that of black tea might be negatively influenced by that. Also, its taste will also be worsened by that.As a result of analysis 16 amino acids and 8 unsubstituted substance was found. The main part of amino acid is taken by teanin. It take 41.3% of Azerbaijan-1, 38.8% of Kolxida types respectively. In all stages of tea leaf processing the decrease of teanin and increase of glutamin is witnessed. Also, the loss of teanin happens during the purification (by 34%) and the fading stages.As a result of the work carried out, it has been found that the size of the tea leaf particle, the temperature and the extraction time influence the extraction of the theanine. The optimum are: the size of the tea leaf particle is 200–450 mkm, the extraction temperature is 80–85 °C, and the extraction time is 20–25 minutes.

scholarly journals Distinct variation in taste quality of Congou black tea during a single spring season

2020 ◽  
Vol 8 (4) ◽  
pp. 1848-1856
Author(s):  
Penghui Yu ◽  
Hao Huang ◽  
Xi Zhao ◽  
Ni Zhong ◽  
Hongfa Zheng ◽  
...  
Keyword(s):  
Black Tea ◽  
Taste Quality ◽  
Spring Season

Effect of tea fungal enzymes on the quality of black tea

2002 ◽  
Vol 79 (4) ◽  
pp. 411-417 ◽  
Author(s):  
G.S Murugesan ◽  
J Angayarkanni ◽  
K Swaminathan
Keyword(s):  
Black Tea ◽  
Fungal Enzymes

Changes in the Chemical Composition and Quality of Black Tea Due to Plucking Standards

1987 ◽  
Vol 51 (12) ◽  
pp. 3383-3384 ◽  
Author(s):  
Philip O. Owuor ◽  
Martin A. Obanda ◽  
Caleb O. Othieno ◽  
Hiroshi Horita ◽  
Tojiro Tsushida ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Black Tea
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