The green leaf can turn brown/red as a result of physical damage arising from bruising of leaf and heat stress. The red colour is observed to be prominent when the leaf temperature exceeds 35?C. The increase of red leaf percentage has got detrimental effect on quality. The cause of red leaf formation is mainly due to oxidation of polyphenols. Reddening of leaf may occur more rapidly when the leaf temperature exceeds 40?C. With the increase in percentage of red leaf formation there is significant increase in undesirable TRs. It will reduce brightness and briskness of liquor along with reduction in essential volatile flavour oconstituents (VFC) of made tea.
Careless handling and transportation resulting in bruising and tearing, therefore, leads to reduction in quality. Care should be taken to allow the heat to dissipate and avoid friction to save the leaf from bruising and tearing.
It is imperative to remember that the shoots as raw material, determine the value of the end product. During manufacture the value can decrease due to faulty operation, but the inherent quality attributes cannot be enhanced. It is, therefore, essential that the quality attributes be not affected.
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