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 …

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

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 …

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 …

Increase in coarser plucking standards significantly (P< 0.05) depressed levels of theaflavin
(TF; μmol/g), total colour and brightness (spectrophotometer) of black tea. But total …

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 …

High leaf temperatures during the withering process of black tea manufacture decrease the
theaflavins, brightness, flavour index and sensory evaluation scores of black tea. Black teas …

Flushing and fermentation times are the two main parameters determining the quality of
black tea. In this research, the effects of different flushing and fermentation times were …

In black tea manufacturing, one of the most important steps is fermentation which influences
the quality of tea. The macerated tea leaves were fermented at various temperatures (20, 25 …

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