Comparison of Physicochemical Properties and Sensory Quality of Orthodox versus Modified CTC Methods of Assam Black Tea

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Tunyaluk Bouphun
Tanongsak Sassa-deepang
Kanjana Dongfookam


This study investigated the effects of Assam leaves tea manufacturing by Orthodox and the modified CTC methods on the physicochemical properties, sensory qualities, and consumer acceptance of quality Assam black tea. The results showed that black tea withering on the bamboo sieve had a higher sensory score of aroma attribute than black tea withering on the net sieve. All black tea samples showed a positive red color (a+) after a 3-5 hour fermentation time at room temperature (1.23–1.70). Orthodox black teas had higher TLC (3.1%) than modified black teas. Rolling tea leaves by hand resulted in increased total phenolic content and antioxidant activity compared to non-rolling black tea samples. The consumer test scores of Orthodox black tea were higher than those of commercial black tea in terms of taste, flavor, and overall liking, whereas the modified CTC method (BTNRB) with the process of withering on the bamboo sieve, crushing the tea leaves for 10 minutes, and fermentation for 5 hours, had no difference in score on all characteristics with commercial black tea, except for tea intensity. Orthodox (BTO) and modified CTC (BTNRB) black tea processing methods are suitable for application in factories lacking access to specific processing machinery.


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Bouphun, T., Sassa-deepang, T., & Dongfookam, K. (2022). Comparison of Physicochemical Properties and Sensory Quality of Orthodox versus Modified CTC Methods of Assam Black Tea. Journal of Food Technology, Siam University, 17(2), 55–68. Retrieved from
บทความวิจัย (Research Articles)
Author Biography

Tanongsak Sassa-deepang, Rajamangala University of Technology Lanna Lampang

2 Department of Science, Faculty of Science and Agricultural Technology, Rajamangala University of Technology Lanna Lampang


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