Biochemical changes during fermentation process of black tea manufacture
The quality of black tea is mainly depends on the standard of plucking the green leaf. The most attractiveness of tea as beverage for the main part due to the presence of Polyphenol and caffeine. Young tea shoots are extremely rich in Polyphenol and caffeine which constitute up to 30 percent and 4 percent. Although many of the biochemical transformations occur during the withering phase of tea manufacture, but the most noticeable changes occur during fermentation.