A Review the Enzymes of Tea and Their Role in Tea Making

Abstract

A comprehensive review giving a bird's eye view of all the known tea enzymes is made. It is an observed fact that the enzymes play an important role in tea making. The enzymes are broadly categorized into four important groups. I n light of recent work, methods of their isolation, their properties and their interactions with some of the commonly used chemicals in the tea industry, are discussed at length. Emphasis is placed on the specific role of each enzyme in relation to the quality of tea. The future lines and trends of research methodology have been evaluated in the light ofprevious work in the field. 'The mqjor part of this work was completed during senior author's employment with the lka Research Association at lbcklai Experimental Station, Jorhat in India.

Audit Energi Proses Pengolahan Teh Hitam (Ctc) Dengan Sistem Pengambilan Keputusan Metode Space

“…Yang membedakan dari beberapa jenis tersebut yaitu adanya perlakuan oksidasi enzimatis. Oksidasi enzimatis bertujuan untuk mengubah polifenol menjadi senyawa yang membentuk karakteristik warna teh hitam kemudian menghasilkan senyawa tehaflavin dan teharubigin yang menentukan sifat air seduhan teh (quality, strength, briskness dan colour) (Jain, 2007).…”

The chemical oxidation of catechins and other phenolics: A study of the formation of black tea pigments

“…First, the isolation of the enzyme is a time-consuming process (Gregory and Bendall 1966) and, second, uncertainties remain about the exact nature of the enzyme isolates (Jain and Takeo 1984). Theaflavins (Takino and Imagawa 1963) and the theaflavic acids (Coxon et ~11970) have been synthesised by chemical oxidation but a detailed examination of the oxidation products of green tea polyphenolics has not been carried out.…”

Tea aroma

“…This process is catalysed by the enzyme peptidase (Sanderson and Roberts, 1964;Jain and Takeo, 1984).…”