Tea

Wickremasinghe, R. L.

doi:10.1016/s0065-2628(08)60159-7

Cited by 73 publications

(24 citation statements)

References 161 publications

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“…Chemical withering results in the reduction of chlorophyll content (Wickremasinghe, 1975) and leads to the formation of different kinds of volatile flavor compounds (Mahanta and Baruah, 1989;Ravichandran and Parthiban, 1998). The breakdown of proteins into amino acids during chemical withering is one of the most important biochemical changes occurring during the process (Hussain et al, 2006).…”

Section: Biochemical Changes During Chemical Witheringmentioning

confidence: 99%

A Review of Withering in the Processing of Black Tea

Deb¹,

Pou²

2016

Journal of Biosystems Engineering

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Purpose: Tea is the most frequently consumed drink worldwide, next to water. About 75% of the total world tea production includes black tea, and withering is one of the major processing steps critical for the quality of black tea. There are two types of tea withering methods: physical and chemical withering. Withering can be achieved by using tat, tunnel, drum, and trough withering systems. Of these, the trough withering system is the most commonly used. This study focuses on the different types of withering, their effect on the various quality attributes of tea, and other aspects of withering methods that affect superior quality tea. Results: During physical withering, tea shoots loose moisture content that drops from approximately 70-80% to 60-70% (wet basis). This leads to increased sap concentration in tea leaf cells, and turgid leaves become flaccid. It also prevents tea shoots from damage during maceration or rolling. During chemical withering, complex chemical compounds break down into simpler ones volatile flavor compounds, amino acids, and simple sugars are formed. Withering increases enzymatic activities as well as the concentration of caffeine. Research indicates that about 15% of chlorophyll degradation occurs during withering. It is also reported that during withering lipids break down into simpler compounds and catechin levels decrease. Improper withering can cause adverse effects on subsequent manufacturing operations, such as maceration, rolling, fermentation, drying, and tea storage. Conclusion: Freshly harvested leaves are conditioned physically and chemically for subsequent processing. There is no specified withering duration, but 14-18 h is generally considered the optimum period. Proper and even withering of tea shoots greatly depends on the standards of plucking, handling, transportation, environmental conditions, time, and temperature. Thus, to ensure consumption of high quality tea, the withering step must be monitored carefully.

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Section: Biochemical Changes During Chemical Witheringmentioning

confidence: 99%

A Review of Withering in the Processing of Black Tea

Deb¹,

Pou²

2016

Journal of Biosystems Engineering

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“…Tea is the second most commonly consumed beverage in the world (Wickremasinghe, 1978), next to water. Tea originated in China as far back as 2737 B.C., although its earliest written mention was in 350 B.C.…”

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confidence: 99%

“…Tea originated in China as far back as 2737 B.C., although its earliest written mention was in 350 B.C. in a Chinese dictionary (Wickremasinghe, 1978). Tea was brought to Europe in 1559 A.D.…”

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confidence: 99%

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Black tea consumption and cancer risk: A prospective study

Heilbrun¹,

Nomura²,

Stemmermann³

1987

Br J Cancer

133

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“…We believe that these characteristics make this study superior and more meaningful. Pharmacological and physiological activities of black tea are known to vary with several factors including the country of origin, agro-climatic elevation, processing method, harvesting season, grade of tea or particle size [13,14]. The results clearly showed for the first time that Sri Lankan orthodox black tea Dust No.…”

Section: Discussionmentioning

confidence: 99%