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Comparative Effect of Continuous Bed Fermenter and Stacked Tray Fermenter on the Quality of Tea

D.C. Dey
Scientific Officer
Technology Division, Bangladesh Research Institute, Srimangal, Moulvibazar

Abstract/ Executive Summary:

Fermentation, an important step in black tea manufacture had since long been carried out on floor which requires large area. Subsequently in fermentation process, Stacked Tray Fermenter (STF) and Continuous Bed Fermenter (CBF) where introduced. Comparative study of tea manufactured by using STF and CBF revealed that the differences in liquor characteristics and infusion of tea were insignificant but in case of leaf appearance the difference was highly significant. Higher percentage of bolder grades and heavier tea was obtained with STF.

Keywords: Fermentation, Fermenter, CBF, STF, Bolder Grade Introduction

Location: Bangladesh Tea Research Institute, Srimangal

Start Date: 00-00-1993

End Date: 00-00-1997

Program Area: Quality and Nutrition

Commodity: Tea

Objectives:

To compare the liquor characteristics, infusion, leaf appearance, grade percentage and bulk density of tea manufactured by using STF and CBF in the fermentation stage.

Methodology:

STF and CBF were used to manufacture CTC tea at the Bangladesh Tea Research Institute Experimental Factory over a span of five seasons (1993 - 1997) on thirteen different days. Two separate batches of tea were manufactured with each method on the same day to avoid differences in leaf and other conditions. The leaf quality during the course of the experiment varied from 48% to 65% soft leaf. The percentage of moisture in withered leaf varied from 66% to 70%. The period of manufacture for each batch varied from 40 to 115 minutes. Fermentation period varied from 60 to 65 minutes, but it was the same for the two methods on a particular day. The teas were sorted and their grade percentages determined. The bulk density of each grade was determined by the cylinder method i. e. measuring volume of 100gm tea. Samples of BOP and OF grades were securely packed in aluminium foil and stored in a desicator. Organoleptic assessment of the samples were done at the Institute and by two professional Tasters at Chittagong on two different occasion. Each sample was coded and presented to a Taster three times on each occasion. The scoring was done on a scale of 1-9. The average of the total combined scores for colour, briskness and strength was treated as score for liquor characteristics. The Tasters' combined scores for infusion and leaf appearance were done.

Source of Information: Tea J. Bangladesh, 41, 37-40, 2012,ISSN: 0253-5483

Article Link (Online Journal):

Funding Source:

1. Government

Budget:

Total Budget (Tk.) :

Achievement/Findings:

Both the method of fermentation gave tea of similar liquor characteristics and infusion. But the leaf appearance with the STF method was superior to that of CBF. There was no difference between the grades for all the attributes. Higher percentage of oversized and broken grades and heavier tea were obtained with STF.

Knowledge Management: Journal