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Estimation of Optimum Fermenting Time for BTRI Released Clones

M.M. Molla
Senior Scientific Officer
Chemistry-Meteorology Division, Bangladesh Tea Research Institute, Srimangal-3210, Moulvibazar

M.A. Rahman
Scientific Officer
Chemistry-Meteorology Division, Bangladesh Tea Research Institute, Srimangal-3210, Moulvibazar

K.M. Shome
Scientific Officer
Chemistry-Meteorology Division, Bangladesh Tea Research Institute, Srimangal-3210, Moulvibazar

Abstract/ Executive Summary:

An experiment was conducted to ascertain the optimum fermenting time for BTRI released clones BT1, BT2, BT3 and BT4 in BTRI from 1979-84. Green leaves of those clones were plucked, withered and rolled. The samples were fermented for different times and dried. The quality of each clones were assessed. The result showed that the teas fermented for 100 minutes (plus 30 minutes rolling and mincing) scored best in the organoleptic tests and contained the highest level of theaflavins in all cases. It was also found that there is within each clone, a positive correlation between tasting score and theaflavin content. The correlation is fairly good in case of BT1 and BT3 (r= 0.90 & 0.94 respectively) but rather weaker i.e. r= 0.86 & 0.87 in case of BT2 and BT4 respectively.

Keywords: Optimum fermenting time, Clones, Tea

Location: BTRI

Start Date:

End Date:

Program Area: Postharvest and Agro-processing

Commodity: Tea

Objectives:

To ascertain the optimum fermenting time for BTRI released clones

Methodology:

Green leaves from BTRI released clones i.e. BT1, BT2, BT3 and BT4 were plucked and withered for 16-18 hours. Then those leaves were rolled in Piezy Roller and macerated in a meat mincer. The time for rolling and mincing was fixed for 30 minutes. The samples were then divided into 4 lots and fermented for 60, 80, 100 and 120 minutes at room temperature and humidity. After the scheduled time the leaves were dried and tasted for cup quality by organoleptic method. The cup quality was marked by number. The samples were also analysed for theaflavins by colorimeter.

Source of Information: Annual Report, 1984

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

The results found that the teas fermented for 100 minutes (plus 30 minutes rolling and mincing) scored best in the organoleptic tests and contained the highest level of theaflavins in all cases. It was also found that there is within each clone, a positive correlation between tasting score and theaflavin content. The correlation is fairly good in case of BT1 and BT3 (r= 0.90 & 0.94 respectively) but rather weaker i.e. r= 0.86 & 0.87 in case of BT2 and BT4 respectively.

Knowledge Management: Report/Proceedings