Recent Advances in Tea Manufacture

摘要

Studies to optimize processing parameters in tea manufacture and to improve the manufacturing methods to achieve better quality were conducted in both orthodox and CTC tea manufacture. Some of the recent studies are highlighted.Influence of type of Orthodox roller on the flavor of made tea: A study was conducted to determine the influence of type of orthodox roller on the flavor of made tea. There are two types of orthodox rollers based on the movement of the table or jacket. In single action rollers, only the table or jacket moves and in double action rollers, both the table and jacket move. This study was done in a commercial factory where two roll and two rotorvane programme was followed. In the first experiment, 250 kg ofwithered leaf was subjected to rolling in a 46" single action roller for 50 minutes and after roll breaking again subjected to 40 minutes rolling in a single action roller. After roll breaking, the leaf was passed through two rotorvanes each accompaniedby roll breaking. In the second experiment, the 1st rolling was done in a double action roller and the second rolling was done in a single action roller with other parameters remaining the same. In the third experiment both the rolling were done in double action rollers with other parameters remaining the same.