Effect of drying methods on biochemical composition of black tea

Tea is one of the most important non-alcoholic beverage, drinks worldwide next to water. It is gaining further popularity as an important ¿health drink'. So in order to maintain its quality it is important to give considerations at a time of processing. In black tea processing drying is the last step and it give quality to the brew as well as to remove moisture, arrest fermentation, reduces volume and increase shelf life. Therefore, this study was initiated with the objective of evaluating effects of drying temperature and duration on biochemical composition and sensory quality of black tea. Generally it was observed that as temperature increased with duration the biochemical composition and quality of black tea were decreased. This book was written for different tea factories in order to give consideration for those of drying methods how to affect biochemical composition and sensory quality of black tea and also it gives some clues to conduct researches on drying methods for various clones of tea plant.