The amounts of black tea theaflavins, brightness, and sensory evaluations varied with
clones in the order clone 6/8> SC12/28> S15/10, while thearubigins and total colour …

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 …

Flavour index and Group II volatile flavour compounds of clonal black tea progressively
decreased while Group I compounds increased during fermentation process. However …

The effects of variations in fermentation time and temperature on the changes in theaflavins
(TF), thearubigins (TR) as well as sensory characteristics of color liquor brightness …

Production of black tea from the same vegetatively propagated (VP) cultivars, in Kenya and
Malawi, shows variations in both chemical composition and quality. Whereas it is possible to …

The compounds responsible for tea quality, such as theaflavins (TFs) and thearubigins were
found to increase with fermentation time. However, TF reached a maximum, declining …

The determination of the depletion pattern of catechins in black tea processing is important
in achieving optimum tea quality. This study investigated catechins (unoxidised di-and …

The changes in theaflavins and residual catechin compositions, thearubigins TRSI and
TRSII, sensory characteristics of total colour, brightness and briskness of black tea were …

Tea is cultivated in diverse environments causing yield and quality differences in its
beverages. To maximise yields and quality, agronomic practices should be optimised. But …

Black tea quality, as measured by chemical quality parameters and sensory evaluations,
declines with coarse plucking standards. The extent of the decline varies with clone. Clone 6 …