Influence of withering, including leaf handling, on the manufacturing and quality of black teas - a review

被引：76

作者：

Tomlins, KI

Mashingaidze, A

机构：

[1] Tea Res. Foundation (Central Africa), Mulanje

来源：

FOOD CHEMISTRY | 1997年 / 60卷 / 04期

关键词：

D O I：

10.1016/S0308-8146(97)00035-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Literature on the influence of withering on maceration, fermentation and drying and on black tea quality is reviewed. The importance of including the handling of the leaf in the field and during transportation as an integral part of withering is stressed. The influence of physical and chemical changes in the green leaf, during withering, on the quality of black teas is discussed. Withering practices vary with climate, producing region, the type of manufacturing process and demands by the markets. Mechanised withering may improve quality by reduced handling of the leaf. The influence of plucking standards on withering and the effect of withering on the storage of tea are discussed. (C) 1997 Elsevier Science Ltd.

引用

页码：573 / 580

页数：8

共 81 条

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