Effect of rolling, fermentation and drying on the quality of black tea.

摘要

This study investigated the effects of rolling, fermentation and drying on the quality of black tea. Tea leaves were rolled for 20-30 minutes depending on the intensity of withering and the raw material. Plain and milk tea made from fine plucking materials (2 top leaves and a bud) had a bright red colour, and their taste and aroma were more pleasant compared with tea made from coarse plucking materials. The quality of tea made from coarse leaves was very poor in terms of taste, aroma, colour, strength and infusion. A rolling time of 25 minutes gave optimum results. Fermentation (for 4 hours and 5 minutes) gave the best results in terms of taste, aroma and strength. Drying of black tea at 110 degrees C and at 1.5 rpm drier speed produced a good quality tea.