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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 ...
Changes in the chemical and sensory quality parameters of black tea due to variations of fermentation time and temperature
(Elsevier, 2001-12-31)
The changes in theaflavins and residual catechin compositions, thearubigins TRSI and
TRSII, sensory characteristics of total colour, brightness and briskness of black tea were
investigated. It was demonstrated that the ...