World Black Tea Markets: Relationships and Implications for the Global Tea Industry

Tanui, John Kipkorir; Fang, Wanping; Feng, Weiying; Zhuang, Peifen; Li, Xinghui

doi:10.1080/08974438.2012.665791

Cited by 16 publications

(10 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Tea manufacturing consists of 5 steps, namely withering, cellular disruption, oxidation, firing, and grading. The highly oxidized tea are known as black tea, consumed mostly in the Chinese and Indian subcontinents (Yuan and others ) and contributes about 80% to the internationally traded tea (Tanui and others ). Based on the method of achieving cellular disruption, black tea is divided into 2 types, that is cut‐tear‐curl (CTC) tea with extensive cellular disruption (achieved through mechanical means) and orthodox tea with moderate cellular disruption (achieved through hand rolling or mechanical means, simulating hand rolling).…”

Section: Introductionmentioning

confidence: 99%

Quantitative Analysis of Major Phytochemicals in Orthodox tea (Camellia sinensis), Oxidized under Compressed Air Environment

Panda

Datta

2016

Journal of Food Science

View full text Add to dashboard Cite

This study describes major changes in phytochemical composition of orthodox tea (Camellia sinensis var. Assamica) oxidized under compressed air (CA). The experiments for oxidation were conducted under air pressure (101, 202, and 303 kPa) for 150 min. Relative change in the concentrations of caffeine, catechins, theaflavins (TF), and thearubigins (TR) were analyzed. Effect of CA pressure was found to be nonsignificant in regulating caffeine concentration during oxidation. But degradation in different catechins as well as formation of different TF was significantly affected by CA pressure. At high CA pressure, TF showed highest peak value. TR was found to have slower rate of formation during initial phase of oxidation than TF. Even though the rate of TR formation was significantly influenced by CA, a portion of catechins remained unoxidized at end of oxidation. Except caffeine, the percent change in rate of formation or degradation were more prominent at 202 kPa.

show abstract

Section: Introductionmentioning

confidence: 99%

Quantitative Analysis of Major Phytochemicals in Orthodox tea (Camellia sinensis), Oxidized under Compressed Air Environment

Panda

Datta

2016

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…The tea infusion is the most popular flavoured drink worldwide [1]. Whilst green tea accounts for 70% of the Chinese market and factors strongly in other Asian markets, it is black tea that accounts for around 70% of production and 80% of exports globally [2]. Traditional hot-water tea infusions are the favourite and staple of multiple billions of people, though iced-tea beverages (commonly referred to as ready-to-drink or RTD beverages) serve a substantial proportion of the tea market.…”

Section: Introductionmentioning

confidence: 99%

Microfiltration of high concentration black tea streams for haze removal using polymeric membranes

Argyle

Bird

2015

Desalination and Water Treatment

View full text Add to dashboard Cite

Black tea used for RTD beverages suffers from an inherent haze problem affecting the appeal of products in terms of colour and appearance; the affect also diminishes health giving properties. Microfiltration of black tea streams up to 10.0 wt.% has been carried out in an attempt to remove this haze by way of a feasibility study for a unit operation to replace current alkali solubilisation methods which can be damaging to the product. The three commercial polysulfone membranes tested show superior haze removal in tea when filtered at ambient temperature, with turbidity values of below 5 NTU being recorded for all membranes over all processing conditions tested. In addition, haze reoccurrence has been slowed following membrane filtration, with turbidity values generally remaining below 50 NTU after 4 weeks of cold storage. At the cross flow velocities used for experimentation (0.5-1.5 ms-1), fluxes were below what would be classified as acceptable for industrial applications although flux improvements were shown to be apparent for elevated tangential velocity and transmembrane pressure (4.0 bar) with membrane resistance during filtration dominated by concentration polarisation; a result of the high solids load in the feed. There is a loss of polyphenolics and colour in the permeate product although a trade-off between haze and stability over time and levels of key polyphenolics (responsible for colour and flavour) was expected. The rejection coefficients for polyphenolic species was much greater compared to total solids rejection for all operating conditions. Tea permeate appearance showed strong dependency with operating conditions, which shows the potential for tailoring of tea appearance, a useful capability in terms of maintaining product consistency given the natural variability, a result of growing conditions and other factors. Overall the potential for microfiltration of black tea has been shown to be effective in removing haze with this article highlighting the research efforts required to make this process a scalable industrial practice.

show abstract

“…Black tea represents the majority of tea traded internationally and takes about 80% of the global tea market (Tanui, Fang, Feng, Zhuang, & Li, 2012) whereas green tea, originating in China, is traditionally consumed by Asian cultures, although recently it has become widespread also in Western countries where black tea is usually consumed (Basu Majumder et al, 2010;Belitz, Grosch, & Schieberle, 2009). The constant increase in the consumption of green tea is mainly due to its beneficial effects on human health (Suzuki, Miyoshi, & Isemura, 2012).…”

Section: Introductionmentioning

confidence: 99%

Untargeted and targeted methodologies in the study of tea (Camellia sinensis L.)

Daglia¹,

Antiochia²,

Sobolev³

2014

Food Research International

View full text Add to dashboard Cite

World Black Tea Markets: Relationships and Implications for the Global Tea Industry

Cited by 16 publications

References 25 publications

Quantitative Analysis of Major Phytochemicals in Orthodox tea (Camellia sinensis), Oxidized under Compressed Air Environment

Quantitative Analysis of Major Phytochemicals in Orthodox tea (Camellia sinensis), Oxidized under Compressed Air Environment

Microfiltration of high concentration black tea streams for haze removal using polymeric membranes

Untargeted and targeted methodologies in the study of tea (Camellia sinensis L.)

Contact Info

Product

Resources

About