Biochemical processes at the stage of withering during black tea production

2014 ◽  
Vol 50 (4) ◽  
pp. 394-397 ◽  
Author(s):  
N. T. Omiadze ◽  
N. I. Mchedlishvili ◽  
J. N. Rodrigez-Lopez ◽  
M. O. Abutidze ◽  
T. A. Sadunishvili ◽  
...  
Keyword(s):  
Black Tea ◽  
Biochemical Processes ◽  
Tea Production

Biochemical Processes at the Stage of Withering during Black Tea Production

2014 ◽  
Vol 50 (4) ◽  
pp. 437-441
Author(s):  
N. T. Omiadze ◽  
N. I. Mchedlishvili ◽  
J. N. Rodrigez-Lopez ◽  
M. O. Abutidze ◽  
T. A. Sadunishvili ◽  
...  
Keyword(s):  
Black Tea ◽  
Biochemical Processes ◽  
Tea Production

Effects of Harvesting Policy and Nitrogen Application Rates on the Production of Tea in Central Africa. I. Yield and Crop Distribution

1983 ◽  
Vol 19 (1) ◽  
pp. 33-46 ◽  
Author(s):  
J. B. Cloughley ◽  
W. J. Grice ◽  
R. T. Ellis
Keyword(s):  
Dry Matter ◽  
Combined Treatment ◽  
Central Africa ◽  
Black Tea ◽  
Nitrogen Application ◽  
Fresh Weight ◽  
Application Rates ◽  
Main Production ◽  
Tea Production ◽  
Production Period

SUMMARYThree levels of N were imposed on mature Indian hybrid tea and green leaves were harvested according to different plucking standards at either 7 or 14-day intervals throughout the main production period. Larger rates of N and less selective plucking standards improved the fresh weight of shoots harvested but dry matter yields were less and the proportions of waste fibre in the finished product were increased. Thus, saleable black tea production was less responsive to N and plucking standard and the order of combined treatment effects was altered. Plucking interval did not affect yield but it changed the distribution of the crop in time. A 7-day interval gave the most uniform crop. These data are discussed in relation to the economics of tea production in Central Africa.

scholarly journals Determination of Green Tea Recovery Percentage and Its Relation to Different Weather Parameters

2020 ◽  
pp. 48-56
Author(s):  
Md. Riyadh Arefin ◽  
Md. Ismail Hossain ◽  
Md. Rayhan-Ur- Rahaman
Keyword(s):  
Relative Humidity ◽  
Moisture Content ◽  
Green Tea ◽  
Manufacturing Process ◽  
Black Tea ◽  
Average Moisture Content ◽  
Recovery Percentage ◽  
Tea Production ◽  
Weather Parameters ◽  
Sunshine Hour

Aims: Green tea is one of the most popular drinks and millions of cups are consumed every day in entire world. In Bangladesh, people mainly prefer CTC (Crush-Tear-Curl) black tea but now-a-days health conscious people are being habituated to green tea due to its beneficial effect to health. Since our green tea production is very little compared to black tea production, our concept and knowledge about green tea is also very low. This experiment was conducted with two main objectives: to determine the green tea recovery percentage and to find its relation to different weather parameters. Study Design: This experiment was conducted by following Factorial Completely Randomized Design (CRD) with four replications. Place and Duration of Study: This experiment was conducted at Miniature Factory of Bangladesh Tea Research Institute (BTRI) Sreemangal, Moulvibazar-3210 from March 2017 to November 2017. Methodology: BTRI recommended green tea manufacturing process (Green Leaves→ Steaming→ Cooling→ Rolling→ Drying) was followed in this experiment to calculate the recovery percentage. Weight of green leaves after each stage and recovery percentage were calculated. Monthly weather data of four parameters: temperature (°C), rainfall (mm), relative humidity (%) and sunshine hour were also collected. Correlation Coefficient (r) was calculated by Pearson’s mathematical formulation to quantify the degree of relationship. Linear regression equation was also generated to predict recovery percentages against different weather parameters only when the relationship was significant. Results: In case of BTRI recommended green tea manufacturing process the average recovery percentage was 19.19% with an average moisture content of 3.72%. Among four weather parameters, temperature (°C) has negative insignificant (correlation coefficient, r=-0.43 and P=0.2523) relation on recovery percentage. But there was a strong significant (P=0.000146) negative effect (r=-0.942) of rainfall on recovery percentage. While a moderate non-significant (P=0.322807) negative relation (r=-0.37) of relative humidity and a considerable high positive non-significant (P=0.073687) relation (r=0.62) of sunshine hour on recovery percentage was found in this study. Conclusion: Green tea recovery percentage was 19.19% with an average moisture content of 3.72% which can be different with different weather conditions in every month. Among four weather parameters, mainly rainfall was responsible for the variation of recovery percentages in different months.

Konsentrasi Polyfenol pada Teh Hitam Celup Komersial Produksi Perkebunan Teh di Jawa Tengah

METANA ◽  
2021 ◽  
Vol 17 (2) ◽  
pp. 55-60
Author(s):  
Edy Supriyo ◽  
Isti Pudjihastuti
Keyword(s):  
Sea Level ◽  
Camellia Sinensis ◽  
Black Tea ◽  
Enzymatic Oxidation ◽  
Polyphenol Content ◽  
Central Java ◽  
Production Processes ◽  
Significant Difference ◽  
Tea Plantations ◽  
Tea Production

Teh merupakan minuman yang dihasilkan dari pucuk daun tanaman Camellia sinensis  yang tumbuh di pegunungan pada ketinggian 600–2500 m dpl. Teh hitam merupakan jenis teh yang banyak dikonsumsi masyarakat Indonesia. Teh ini diproduksi dengan cara fermentasi melalui proses oksidasi enzimatis katekin oleh polifenol oksidase. Teh hitam yang dikemas dalam bentuk the celup banyak digemari konsumen.  Tujuan dari penelitian ini mengetahui konsentrasi polyfenol dalam teh hitam celup komersial. Sampel teh hitam celup komersial dengan merk dagang TP, TDT, TB, TL,  TD, dan TM diproduksi oleh enam perkebunan teh di Jawa Tengah yang diperoleh secara acak dari swalayan di Kota Semarang.   Kandungan polyfenol pada sampel teh hitam celup dianalisa dengan menggunakan spetrofotometer UV-Vis pada panjang gelombang 725nm. Hasil penelitian menunjukkan bahwa teh hitam celup komersial yang beredar di Kota Semarang telah memenuhi  standard SNI 3753–2014, dengan rata-rata konsentrasi polyfenol 8,83-43,63 %b/b. Analisa Zscore  menunjukkan tidak ada perbedaan yang sangat nyata antar konsentrasi polyfenol di enam sampel teh hitam celup komersial, hal ini dimungkinkan dengan adanya standarisasi proses produksi teh hitam di berbagai industri teh di Indonesia. Dan teh hitam celup komersial TDT mempunyai konsentrasi polyfenol diatas rata-rata yaitu 43,63 % b/b.    Tea is a drink produced from the leaves of the Camellia sinensis plant that thrives in the mountains at an altitude of 600–2500 m above sea level. Black tea is a type of tea that is widely consumed by Indonesian people. Black tea is produced by fermentation, namely the process of enzymatic oxidation of catechins by polyphenol oxidase. Black tea is produced in several packages, including as black tea bags. The purpose of this study was to determine the concentration of polyphenols in commercial black tea bags. Samples of commercial black tea bags with the trademarks TP, TDT, TB, TL, TD, and TM were produced by six tea plantations in Central Java which were obtained randomly from supermarkets/stores in Semarang City. The polyphenol content in black teabag samples was analyzed using a UV-Vis spectrophotometer at a wavelength of 725nm. The results showed that the commercial black tea bags marketed in the Semarang City had met the standards of SNI 3753–2014, with an average polyphenol concentration of 8.83-43.63% w/w. The Zscore analysis showed that there was no significant difference between the concentrations of polyphenols in the six samples of commercial black tea bags, this may cause by the standardization of black tea production processes in various tea industries in Indonesia, but commercial black tea bags with the trademark TDT had polyphenol concentrations above the average is 43.63% w/w.

A Sensor Network to Monitor Process Parameters of Fermentation and Drying in Black Tea Production

MAPAN ◽  
2015 ◽  
Vol 30 (3) ◽  
pp. 211-219 ◽  
Author(s):  
Debashis Saikia ◽  
P. K. Boruah ◽  
Utpal Sarma
Keyword(s):  
Sensor Network ◽  
Process Parameters ◽  
Black Tea ◽  
Tea Production

scholarly journals UPLC-MS based metabolomics analysis reveals metabolite compositional differences between Kenyan Commercial and NonCommercial black tea (Camellia sinensis L.) cultivars.

2021 ◽  
Author(s):  
Christopher Nyarukowa
Keyword(s):  
Drought Tolerance ◽  
Camellia Sinensis ◽  
Antioxidant Properties ◽  
Epigallocatechin Gallate ◽  
Black Tea ◽  
Global Supply Chains ◽  
Tea Quality ◽  
Production And Consumption ◽  
Health Promoting ◽  
Tea Production

Camellia sinensis (L.) O. Kuntze (tea) is one of the most widely consumed beverages across the world, serving as an essential commodity crop for several developing countries. A bulk of tea’s health-promoting properties are attributed to the antioxidant properties of EGCg, its predominant polyphenol. As a result of these health benefits, tea production and consumption has expanded and promoted the development of tea industries globally. Tea cultivation is dependent on a good distribution of rainfall, and the current changes in climate pose a significant threat to its global supply chains. Through the efforts of the International Centre for Tropical Agriculture (CIAT), predictions of future climate changes in the tea growing regions of Kenya between now and 2050 have been generated. A study was conducted to develop models to identify key tea growing regions that will remain ideal for tea farming and also investigate the metabolomic differences between 243 drought susceptible NonCommercial (NComm) and 60 Commercial (Comm) cultivars. Non-targeted, high-resolution UPLC-MS was used to attain a new profound understanding of the metabolomic multiplicity between the Comm and NComm groups and to elucidate their association with tea liquor quality and drought tolerance. Several metabolites, namely argininosuccinate, caffeic acid, caffeine, catechin, citric acid, epicatechin, epigallocatechin gallate, gallic acid, gluconic acid, glucose, maltose, quercetin and theanine were found to clearly differentiate between the Comm and NComm cultivars. These detected metabolites were linked to improved tea quality and drought tolerance in the Comm cultivars.

scholarly journals Optimization of feeding rate and pressure of Orthodox Roller in Black Tea production

2018 ◽  
Vol 12 (1) ◽  
pp. 16 ◽  
Author(s):  
G. Abhiram ◽  
S. Jinthushayi ◽  
N. S. Withanage
Keyword(s):  
Feeding Rate ◽  
Black Tea ◽  
Tea Production

scholarly journals The Bifunctional Catalase-Phenol Oxidase of Mycothermus Thermophilum (MtCATPO) Increases the Antioxidant Capacities of its Ortho-Diphenolic Substrates and of Green and Black Tea Extracts

2021 ◽  
Vol 9 (4) ◽  
pp. 689-695
Author(s):  
Betül Söyler ◽  
Zümrüt Begüm Ögel
Keyword(s):  
Oxidase Activity ◽  
Black Tea ◽  
Phenol Oxidase ◽  
Phenol Oxidase Activity ◽  
Antioxidant Capacities ◽  
Tea Infusions ◽  
Wide Range ◽  
Potential Applications ◽  
Tea Production ◽  
Green And Black Tea

Catalase from the thermophilic fungus Mycothermus thermophilus is a bifunctional enzyme with a secondary phenol oxidase activity (CATPO). MtCATPO catalyses the oxidation of catechol, chlorogenic acid, caffeic acid and (+)-catechin to yield mainly dimers, and higher molecular weight oligomers and polymers. The role of this phenol oxidase activity is not known. Here, the antioxidant capacities (AC) of the phenolic substrates in the absence and presence of MtCATPO were compared. The oxidized products displayed enhanced AC reaching a maximum of 2.4-fold with catechol. Other phenol oxidases (laccase and tyrosinase) did not yield AC enhancement to the same extent. MtCATPO-treatment increased AC of green and black tea infusions, as well as water extracts of samples collected from a black tea production line up to 28%. The bifunctional MtCATPO appears to be an important antioxidant enzyme with a wide range of potential applications in the food, neutraceuticals and pharmaceuticals industry.

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