Biochemical quality characteristics of CTC black teas of south India and their relation to organoleptic evaluation

摘要

A study was conducted over a period of 5 years to quantify the quality characteristics of CTC (crush, tear and curl) black teas produced in Wayanad, Central Travancore, Anamallais, High Range, Nilgiris and Chik-magalur areas of south India and their correlation with organoleptic evaluation. Quality characteristics such as theaflavins (TF), thearubigins (TR), highly polymerised substances (HPS), total liquor colour (TLC), TR/TF ratio and colour index (CI) were estimated. Teas from Karnataka, Nilgiris and Anamallais had the highest theaflavin content and better TR/TF ratio than the teas from Travancore, High Range and Wayanad regions. A significant positive correlation of theaflavin content with the values of thearubigins, total liquor colour, colour index, infused leaf appearance (ILA) and taste (TAS) was observed. 【keyworks】Theaflavins;Thearubigins;Colour index;Organoleptic evaluation