Green Dhool Testing Evaluation of Ortodoks Black Tea Resulting from Enzymatic Oxidation and Drying during Tea Processing

Abstract

The oxidation process in tea processing can result in tea leaves with varying characteristics, not only the tea leaves quality but also, the brewed quality. Consequently, Green Dhool Testing is necessary to assess the quality of the processed tea leaves in order to ensure that they are of consistent quality, especially at brewed tea. Green dhool testing was performed utilizing trained panelists. The assessed factors from the Green dhool testing include the color and the flavor of brewed tea, and the visual quality of the tea dregs. The results showed the highest value of enzymatic oxidation on days 4 and 6, with an average of 88, and the lowest on day 1, with an average of 68. The highest value of drying was on day 3, with an average of 93, and the lowest on day 10, with an average of 72. The overall score shows a description of B and C, which the factory still accepts. The dhool quality discrepancies are related to several aspects, namely raw materials, contamination, room temperature and humidity, grinding machine conditions, Fluid Bed Drier (FBD) inlet temperature, as well as the drying duration and enzymatic oxidation.