answersLogoWhite

0

Shade of colour in made tea and brightness in the infusion are two important attributes besides aroma and taste. Colour, the attractiveness of made tea, always influences consumers in deciding the product to be purchased. Unexpected colourmay possibly be a sign of poor quality tea. Colour and appearance are the consequent of clonal characteristics resulting from the technical manipulation during the manufacture of tea. Appearance is also a contributing factor in assessing the quality of tea. It was also indicated that there was a distinct relationship between the amount of theaflavins and thearubigins contents and mouth feel of liquor. Theaflavins and thearubigins appeared to be the key factors of golden yellow and brownness of the liquor respectively, while pheophytin and pheophorbide derived from chlorophylls contributed towards the blackish brown appearance

User Avatar

Wiki User

14y ago

What else can I help you with?