M. KARUNAKARAN D. PURUSHOTHAMAN AND A. VELMURUGAN
Abstract
In crush tear curl (CTC) method of manufacture of black tea, a number of microbiological reactions take place. The quality of tea produced is mainly determined by the microflora that occur on tea leaves. Among the microorganisms acid producing bacteria play a dominant role during active fermentation. The experiments have revealed that acidogenic bacteria play a significant role in imparting characteristic flavour and aroma. Tea fermentation accounts for improved organic acids and flavour compounds in tea.