The major quality parameters that are tested in made tea include Theaflavins (TF), Thearubigins (TR), High polymerized substances (HPS), Total liquor color (TLC) and Total soluble solids (Water extract). TF has a direct correlation with quality and price realization.
TF contribute towards the briskness and brightness of tea liquor. During the course of fermentation, TF progressively increases till an optimum fermentation time, the period at which maximum quality is observed.
In addition to having maximum value for TF, there has to be proper balancing of the liquor parameters for which the guide line stating the value of TR to be ten to twelve times as that of TF can be followed.
TR are complex condensation products of oxidized catechins with TF. Together with HPS, TR increases the color, mouth feel and body of the tea liquor. Very high levels of TR indicate over fermentation.
Similarly, very high levels of HPS and TLC also imply over fermentation. Low levels of TR indicate under fermentation and the liquor tastes harsh.
Available Sizes : 100gms / 250gms & 500gms
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