Biochemical quality characteristics of CTC black teas of south India and their relation to organoleptic evaluation

A study was conducted over a period of 5 years to quantify the quality characteristics of CTC (crush, tear and curl) black teas produced in Wayanad, Central Travancore, Anamallais, High Range, Nilgiris and Chikmagalur areas of south India and their correlation with organoleptic evaluation. Quality characteristics such as theaflavins (TF), thearubigins (TR), highly polymerised substances (HPS), total liquor colour (TLC), TR/TF ratio and colour index (CI) were estimated. Teas from Karnataka, Nilgiris and Anamallais had the highest theaflavin content and better TR/TF ratio than the teas from Travancore, High Range and Wayanad regions. A significant positive correlation of theaflavin content with the values of thearubigins, total liquor colour, colour index, infused leaf appearance (ILA) and taste (TAS) was observed.

► Positive correlation of TF with TR and TLC has a direct impact on black tea quality.
► TR/TF ratio could be properly maintained to produce better quality teas.
► Tea from Karnataka region produces better quality CTC black teas.
► Result of this study would benefit the tea estates existing in south India to produce better quality tea.