Portal de Periódicos da CAPES

A Study of the Flavor of Black Tea Produced in Indonesia (Celebes).

1993; Volume: 40; Issue: 2 Linguagem: Inglês

10.3136/nskkk1962.40.133

0029-0394

Miyuki Kato, Toshiko Yano, Mayumi Komatsu, Masashi Omori, Yukihiko Hara,

Tea Polyphenols and Effects

Varying the fermentation time, black teas were produced form the tea cultivated in Indonesia (Camellia sinensis var. assamica) and the flavor of the various products was examined. A black tea extract with a fermentation time of 1h exhibited a deep color and a mild, smooth flavor. As compared with black teas produced in Sri Lanka (Uva, BOP) which are the most popular in Japan and are generally characterized by a larger content of theaflavin fraction, black teas produced in Celebes were found to contain a higher content of amino acids. But aroma components in black teas produced in Celebes showed lower level than those in Sri Lanka (Uva).