Browsing by Author "Obanda, Martin"
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The changes in black tea quality due to variations of plucking standard and fermentation time
(Elsevier, 1998)Catechin levels in green leaf, total theaflavins, brightness, thearubigins, colour, flavour index and sensory evaluation decrease with coarse plucking standard in clone 6/8. The sum of Group I volatile flavour compounds ... -
The changes in black tea quality due to variations of plucking standard and fermentation time
(Elsevier, 1998-04)Catechin levels in green leaf, total theaflavins, brightness, thearubigins, colour, flavour index and sensory evaluation decrease with coarse plucking standard in clone 6/8. The sum of Group I volatile flavour compounds ... -
Clonal plain black tea quality parameters responses of hard physical withered leaf to rehydration and fermentation durations
(2016-04-16)Hard physical withers in tea processing result in reduced plain black tea quality parameters, but improve flavoury black tea quality. Chemical withers with minimal moisture loss improve plain black tea quality parameters. ... -
Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations
(Elsevier, 1995-01-01)Clonal variation in the individual theaflavin levels and their impact on astringency and sensory evaluations -
Comparative responses in plain black tea quality parameters of different tea clones to fermentation temperature and duration
(Elsevier, 2001-02-01)The amounts of black tea theaflavins, brightness, and sensory evaluations varied with clones in the order clone 6/8>SC12/28>S15/10, while thearubigins and total colour changed in the reverse order. The rates of change of ... -
Flavanol composition and caffeine content of green leaf as quality potential indicators of Kenyan black teas
(1997)The Ñavanol composition and ca† eine content of green tea leaf, black tea quality parameters of theaÑavins, thearubigins, liquor brightness and total colour varied more among clones than with time of the year. In green ... -
Influence of region of production on clonal black tea chemical characteristics
(2008-05-01)Production of black tea from the same vegetatively propagated (VP) cultivars, in Kenya and Malawi, shows variations in both chemical composition and quality. Whereas it is possible to produce black teas with similar ... -
The use of green tea (Camellia sinensis) leaf flavan-3-ol composition in predicting plain black tea quality potential
(Elsevier, 2007-12-13)Reliable and quantifiable green leaf parameters for predicting black tea quality potential of tea bushes at the single bush stage are necessary to shorten tea breeding and clonal selection programmes. Green leaf ...