The impact of mechanization of tea harvesting on the quality of south Indian CTC teas

Tea Technology Division, UPASI Tea Research Institute, Valparai 642127, India
Food Chemistry (Impact Factor: 3.39). 09/1998; 63(1):61-64. DOI: 10.1016/S0308-8146(97)00219-7


The chemical quality parameters and sensory evaluation of black teas changed with method of plucking. Hand-plucked teas were very rich in their green-leaf biochemical precursors and had higher contents of made-tea quality constituents than shear-plucked teas. The quality deterioration was mainly due to mechanical injury and non-selective plucking with shear-harvesting. However, tea obtained by shear-harvesting from a continuously sheared field over a prolonged period was found to be superior. The use of shears reduced the yield and increased the plucking average with a net decrease in cost of production compared to hand plucking.

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