| dc.description.abstract | 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 total theaflavins and individual theaflavins, brightness and
total colour levels, black teas from Kenya generally have higher thearubigins, total volatile
flavour compounds and flavour index. The black tea fermentation process is much faster in
Malawi compared to that in Kenya, as evidenced by faster production of plain black tea
chemical parameters, especially theaflavins. Consequently, in Malawi the maximum amount
of theaflavins formation takes a shorter fermentation duration than in Kenya. Given ample
fermentation duration, fermentation in Kenya produces a similar amount of theaflavins. This
makes it necessary to optimise fermentation time, in different geographical regions even … | en_US |
