Apart from damage of the quality attributes in green leaf due to heat generation, leaf can be damaged through rough handling, causing bruise and tear in the leaves. Cell damage is the ultimate objective in the manufacture of black tea. However, if the damage is initiated before withering and is indiscriminate, the leaf may undergo uneven oxidation process adversely affecting the desirable chemical constituents in the end product. Also, damaged leaf withers at a faster rate, as the structure of cuticular waxy layer of the leaf is disturbed. This ultimately influences the water holding capacity of the leaf and will lead to uneven wither.
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