ENZYME activity is maximum when leaf temperature is between 80^oF to 90^oF. Below 60^oF the action is very slow while at high temperatures Enzyme is rapidly destroyed. Its survival is limited at any temperature above 120^o F. When leaf is steamed during the process of ‘Green Tea’ making, the Enzyme is destroyed in 2 or 3 minutes.
Vegetable TANNINS, usually called Tannic Acids’ possess the property of hardening animal tissues in general, and turning hide into leather.
Tea leaf loses moisture through its ‘STOMA’, or pores from its inner cell structure and through the ‘EPIDERMIS’ or the outer layer, provided this process is allowed to take a natural course. Forced evaporation of this moisture could seal off the natural course. Forced evaporation of this moisture could seal off the natural courses for moisture to leave the cell-structure.
Caffeine is a slightly bitter, colorless compound which is present in tea leaf to the extent of 20% to 4.5%. It is an important constituent of beverages such as tea, coffee and cocoa and is the generator of stimulation which makes these beverages popular.
PECTIC ACID, derived from Pectins in tea leaf, is obtained by the action of the Enzyme ‘Pectase’ which splits ‘Pectins’ into pectic acid and methyl alcohol. The methyl alcohol evaporates from tea leaf during fermentation and drying, while the pectic acid makes the tea leaf more acid than before. Allowed to react under favourable conditions, pectic acid could convert the fermenting leaf into a jelly. The conversation of pectin to pectic acid is a slower process than the oxidation of utilizable matter hence it is important to encourage the oxidation process and accelerate same before pectic acid slows down oxidation rate. Some clonal leaves have very high pectin content which calls for speeding up of oxidative action during fermenting to reduce the danger of pectic acid forming and retarding oxidation.
ENZYME activity is maximum when leaf temperature is between 80^oF to 90^oF. Below 60^oF the action is very slow while at high temperatures Enzyme is rapidly destroyed. Its survival is limited at any temperature above 120^o F. When leaf is steamed during the process of ‘Green Tea’ making, the Enzyme is destroyed in 2 or 3 minutes.
Vegetable TANNINS, usually called Tannic Acids’ possess the property of hardening animal tissues in general, and turning hide into leather.
Tea leaf loses moisture through its ‘STOMA’, or pores from its inner cell structure and through the ‘EPIDERMIS’ or the outer layer, provided this process is allowed to take a natural course. Forced evaporation of this moisture could seal off the natural course. Forced evaporation of this moisture could seal off the natural courses for moisture to leave the cell-structure.
Caffeine is a slightly bitter, colorless compound which is present in tealeaf to the extent of 20% to 4.5%. It is an important constituent of beverages such as tea, coffee and cocoa and is the generator of stimulation which makes these beverages popular.
PECTIC ACID, derived from Pectins in tea leaf, is obtained by the action of the Enzyme ‘Pectase’ which splits ‘Pectins’ into pectic acid and methyl alcohol. The methyl alcohol evaporates from tea leaf during fermentation and drying, while the pectic acid makes the tea leaf more acid than before. Allowed to react under favourable conditions, pectic acid could convert the fermenting leaf into a jelly. The conversation of pectin to pectic acid is a slower process than the oxidation of utilizable matter hence it is important to encourage the oxidation process and accelerate same before pectic acid slows down oxidation rate. Some clonal leaves have very high pectin content which calls for speeding up of oxidative action during fermenting to reduce the danger of pectic acid forming and retarding oxidation.

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