The fermentation process in tea manufacture

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Abstract
The tannins of green tea leaf are derived from both l-epicatechin and gallocatechin. The galloyl ester of l-epi-catechin may also be present. The method of prepn. described for tea tannin results in some condensation of the tannins in green leaf. Less highly condensed products are obtained by alternative methods of prepn. In fermentation oxidation of tea tannin is followed by condensation. The temp. coefficient of the enzymic oxidation is much lower than that of the condensation process. At higher temps. of fermentation therefore the tannins of made tea are more highly condensed. Oxidation of tea tannin affects the catechol or pyrogallol nucleus only. Catechins are oxidized more rapidly than simple poly-phenols by peroxidase and are consequently more efficient oxygen carriers in the respiratory process.

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