TRF

CONSTITUENTS IN
DIFFERENT TYPES OF TEA

By
Abinesh Moorthy
Asst. Tea Technologist
 DIFFERENT TYPES OF TEA TRF

• WHITE TEA
• GREEN TEA
• OOLONG TEA
• BLACK TEA
– CTC TEA
– ORTHODOK
WHITE TEA TRF
GREEN TEA TRF
 BLACK TEA TRF

CTC ORTHODOX
TRF
 Scheme of manufacturing & Enzyme addition
In CTC Type Manufacture
TRF

Leaf from field Withering Shredder

CTC (4 cuts) Rotorvane

Enzymes

Polyphenol Oxidase
Sorting &
Fermentation Drier
Packing
COMPOSITION OF TEA SHOOT
TRF
COMPONENT % DRY WEIGHT

FlAVANOLS 25
FLAVANOL GLYCOSIDES 3
PHENOLIC ACID 5
OTHER POLYPHENOLS 3
CAFFEINE 3
THEOBROMINE 0.2
AMINO ACIDS 4
ORGANIC ACIDS 0.5
MONO SACCHARIDES 4
POLY SACCHARIDES 13
CELLULOSE 7
PROTEIN 15
LIGNIN 6
LIPIDS 3
CHLOROPHYLL AND OTHER PIGMENTS 0.53
ASH 5
VOLATILES 0.1
IMPORTANT PARAMETERS TRF

• POLYPHENOLS
• CATECHINS
• THEAFLAVIN
• THEARUBIGIN
• CAFFEINE
• FLAVOUR INDEX
 Polyphenols TRF

• Flavanols
• Hydroxy-4-flavonols
• Flavones
• Flavonols (mainly Catechins)
• Anthocyanins
• Phenolic acids
 CATECHINS TRF

• Catechin (+C)

• Epicatechin (EC)

• Epigallocatechin (EGC)

• Epigallocatechin gallate (EGCG)

• Epicatechin gallate (ECG)

 Quality
TRF
constituents

Liquor Flavour (aroma)

Theaflavins Group I - VFC

Thearubigins Group II - VFC

Highly Polymerized substances`

Water extract

Caffeine
 List of VFC
Group I Group II TRF

Hexanal Linalool
1-penten-3-ol Linalool oxide 1
trans-2-hexenal Linalool oxide 2
2-hexanol Citronellal
1-pentanol Benzaldehyde
6-methyl-5-hepten-2-one Phenyl acetaldehyde
Cis-3-hexenol Geranyl acetate
1-octen-3-ol Methyl salicylate
Nerol
Geraniol
a-ionone
Flavour Index = Group II / Group I Cis-nerolidol
 VOLATILE FLAVOUR COMPOUNDS TRF

Group I : Greenish odour compounds

undesirable

Group II : Sweet smelling compounds

desirable

Flavour Index = Group II

Group I

Desirable minimum : F1 1.0

 TRF
THEAFLAVIN

 Orange red substances

 Brightness, briskness and color

 Correlates well with price realization

 Range 0.2-2%

 Principal component of black tea quality

 THEARUBIGINS TRF
&
HIGH POLYMERIZED SUBSTANCES

 Complex condensation products

 Colour, Body and Mouth feel of the liquor

 Very high Over fermentation

 Very low Under fermentation

 Range 8.0 to 10.0 percent

 TF:TR TRF

For optimum quality

TF:TR should be 1:10 to 1:12

Values < 1:10 Under fermentation

Values > 1:12 Over fermentation

 TOTAL LIQUOR COLOUR
Measure of overall liquor colour
Depends on TF, TR & HPS TRF
Desirable minimum 3.0

Colour Index = TFx100

TR+HPS

Range of South Indian teas : 5 to 11

>11: Liquor becomes bright
< 5: Dark liquor

Briskness Index = TF X100

TF + Caffeine

Range for south Indian teas: 12.5 to 22.5

> 22.5 : Rich brisk Liquor
< 12.5 : Harsh liquor
 CAFFEINE
TRF

Direct Stimulant of CNS

Stimulatory effect

Imparts briskness

Desirable minimum 3.0 percent

Plays active role in creaming

 Benchmarks of quality for Anamallais CTC black teas

Parameters Maximum Minimum Mean TRF

Theaflavin (%) 0.94 0.48 0.69
Thearubigin (%) 9.71 5.05 8.03
Highly Polymerized
12.44 4.52 9.25
Substances (%)
Total liquor color 3.66 2.36 3.26
Caffeine (%) 2.74 2.16 2.44
Color Index 5.42 2.96 4.01
Briskness Index 29.15 18.24 23.08
TF:TR 15.83 9.57 11.9
Total ah (%) 7.11 5.78 6.71
Water soluble ash (%) 68.94 64.72 66.74
Alkalinity of WSA as K2O
2.09 1.31 1.71
(%)
Acid insoluble ash (%) 0.27 0.02 0.12

Water extract (%) 40.98 33.45 37.59

Crude fibre (%) 16.42 12.11 14.61
 Antioxidant properties of different types of tea
TRF
White Green Oolong Black
Parameters tea tea tea tea
EGC % 3.82 3.37 2.69 2.02
(+C) % 0.18 0.14 0.10 0.07
EC % 1.52 1.17 0.89 0.74
EGCG % 7.85 7.19 5.65 5.28
ECG % 3.07 2.19 1.66 1.34
Total catechins % 16.44 14.06 10.99 9.45
Total polyphenols % 26.59 23.12 20.12 17.59
Theaflavins % 0.05 0.11 0.70 0.98
Thearubigins % 4.78 7.04 9.10 10.15
DPPH radical scavenging 63.51 60.31 51.99 49.31
activity %
Reducing power (OD units) 0.632 0.586 0.515 0.389

Vitamin C (mg/100g) 199.03 175.19 67.89 47.45

 TRF