The changes in black tea quality due to variations of plucking standard and fermentation time

Abstract

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 and C6 aldehydes and alcohols, in particular, increases with coarse plucking standard. The sum of Group II did not follow a particular pattern, but flavour index decreased with coarse plucking standards. The decrease in total theaflavin levels was due to the decrease in all the individual theaflavins. Although all the individual theaflavin levels decreased with coarse plucking standards, the decrease was greater in galloylated theaflavins, especially in theaflavin digallate, compared with simple theaflavin. Short fermentation times produced black teas with higher brightness and flavour index, but lower theaflavins, thearubigins and colour, irrespective of plucking standard. Total …