ESTIMATION OF BLACK TEA GRADES QUALITY BY DIFFERENT BREWING METHODS AND THEIR CHEMICAL COMPOSITION

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dc.contributor.authorSHANMUGASUNDARAM, S.
dc.date.accessioned2021-08-20T08:33:05Z
dc.date.available2021-08-20T08:33:05Z
dc.date.issued2015
dc.description.abstractThe objective of the present study was to determine the optimal brewing methods and their contribution to the in-cup chemical composition as well as to correlate the chemical composition of tea infusions to their sensorial properties. BOP, PF1, FBOPF grades are obtained by different manufacturing methods. The fixed brewing temperature and time in preparation of tea for all grades were not effective for the extraction of full liquor characters to the brew. Black tea samples were brewed at different temperature levels (75 °C, 85 °C, and 95 °C) for 2, 5, 7, and 9 min using 3 different black tea grades from high grown. Highly trained panelists participated in the sensory evaluation using seven point hedonic scale. The data were analyzed through the kruscal-wallis non parametric ANOVA method. Conover-Inman method was used for the selection of the best treatment combinations. Two factor factorial design was used for chemical analysis in each type and to determine the polyphenol content, correlation between tea quality attributes and in-cup chemical composition. Across all three black tea samples at 12 different brewing temperature and time combinations, 95 °C and 9 mins are the best temperature and time combination for brewing all the black tea grades. Also the extraction of polyphenol was increased by prolonging the infusion time from 5, 7, and 9 minutes. Key words: Black Tea, quality attributes, Brewing methods, In-cup chemical compositionen_US
dc.identifier.otherUWU/TEA/11/0002
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/7002/UWULD%20TEA%2011%200002-06052019091553.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.relation.ispartofseries;UWU/TEA/11/0002
dc.subjectTea Technology and Value Addition Degree Programme ( TEA)en_US
dc.titleESTIMATION OF BLACK TEA GRADES QUALITY BY DIFFERENT BREWING METHODS AND THEIR CHEMICAL COMPOSITIONen_US
dc.title.alternativeResearch Article – TEA 2015en_US
dc.typeThesisen_US
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