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in
| Title : |
Quality Assessment of Ctc Tea by Chemical Analysis Methods |
| Material Type: |
printed text |
| Authors: |
M. B. Shrestha, Author ; M. J. Thapa, Author ; R. C. Bhandari, Author |
| Pagination: |
93-97 p. |
| Languages : |
English (eng) |
| Keywords: |
chemical analysis, drying, fermentation, green tea leaves, withering |
| Abstract: |
Black tea (CTC) were prepared from tea parts green leaf (two leaves and one bud) collected
from Jhapa tea garden by varying the fermentation time as 1.0, 1.30, 2.0 and 2.30 hours at
25.5 °C in the laboratory and it was analyzed. The caffeine content, water extract, crude fiber,
total ash, water soluble ash, acid insoluble ash and alkalinity of ash ranged from 2.91 to 3.53,
32.97 to 38.45, 9.41 to9.67, 6.38 to 6.73, 44.80 to 52.43, 0.32 to 0.59 and 1.81 to 2.06%
respectively. Black tea (CTC) were collected from different tea industries and were analyzed.
The caffeine content, 1\'ater extract, crude fibber, total ash, water soluble ash, acid insoluble
ash and alkalinity of ash rang from 2.60 to 3.82, 34.15 to 42.28, 10.43 to 14.85, 5./7 to 7.27,
36.17 to 65.15, 0.03 to 0.62 and 1.35 to 1.80 %respectively. Analysis showed that caffeine
content in the prepared black tea was higher as compared to industrial prepared tea. Crude
fibber content is low in the lab prepared iea as it is prepared from 2 leaves one bud where as
the tea collected from industry showed high crude fiber. Result showed that caffeine content
increased and water extract decreasing at certain level as the fermentation time increased.
One-hour fermentation time showed better quality tea because it gave low caffeine and high
water extract than other fermentation time and it was also better than industrial tea samples. |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=471 |
in
Quality Assessment of Ctc Tea by Chemical Analysis Methods [printed text] / M. B. Shrestha, Author ; M. J. Thapa, Author ; R. C. Bhandari, Author . - [s.d.] . - 93-97 p. Languages : English ( eng) | Keywords: |
chemical analysis, drying, fermentation, green tea leaves, withering |
| Abstract: |
Black tea (CTC) were prepared from tea parts green leaf (two leaves and one bud) collected
from Jhapa tea garden by varying the fermentation time as 1.0, 1.30, 2.0 and 2.30 hours at
25.5 °C in the laboratory and it was analyzed. The caffeine content, water extract, crude fiber,
total ash, water soluble ash, acid insoluble ash and alkalinity of ash ranged from 2.91 to 3.53,
32.97 to 38.45, 9.41 to9.67, 6.38 to 6.73, 44.80 to 52.43, 0.32 to 0.59 and 1.81 to 2.06%
respectively. Black tea (CTC) were collected from different tea industries and were analyzed.
The caffeine content, 1\'ater extract, crude fibber, total ash, water soluble ash, acid insoluble
ash and alkalinity of ash rang from 2.60 to 3.82, 34.15 to 42.28, 10.43 to 14.85, 5./7 to 7.27,
36.17 to 65.15, 0.03 to 0.62 and 1.35 to 1.80 %respectively. Analysis showed that caffeine
content in the prepared black tea was higher as compared to industrial prepared tea. Crude
fibber content is low in the lab prepared iea as it is prepared from 2 leaves one bud where as
the tea collected from industry showed high crude fiber. Result showed that caffeine content
increased and water extract decreasing at certain level as the fermentation time increased.
One-hour fermentation time showed better quality tea because it gave low caffeine and high
water extract than other fermentation time and it was also better than industrial tea samples. |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=471 |
|
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