EFFECTS OF WITHER AND PLUCKING METHODS ON THE BIOCHEMICAL AND CHEMICAL-PARAMETERS OF SELECTED KENYAN TEA

Total catechin content, polyphenol oxidase activity, total theaflavins , brightness, total colour and flavour index decreased with coarse plu cking. Thearubigin content did not show a clear trend with change in p lucking standard. Differences due to wither methods were important for theaflavins levels, brightness and flavour index. Chemical wither pro duced teas with lower levels of thearubigins and flavour index but hig her levels of theaflavins, brightness and polyphenol oxidase activity than normal wither. Differences due to whither method increased with c oarse plucking.