Abstract:
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 degradation of individual theaflavins varied during
fermentation. Decline in the levels of individual theaflavins was influenced by both duration
and temperature and coincided with decline in brightness and briskness. ECG and EGCG
were the main residual catechins in black tea. The formation of thearubigins TRSI and TRSII,
differed in their response to fermentation duration and temperature. The effects of
processing parameters, fermentation temperature and duration, on chemical quality and tea
liquor sensory characteristics are discussed.
