| Abstract: | The quality aspects of CTC (crush, tear and curl) black teas were examined against different sources of potassium fertiliser. Potassium supplied as muriate of potash (MOP) improved the liquor components such as theaflavin (TF), thearubigin (TR) and TF/TR ratio at higher levels. The same effect was noticed at lower level itself when the source of K was changed to sulfate of potash (SOP). Termination of K application reduced the TF/TR ratio drastically. The entity responsible for strength, body and colour of tea brew, namely highly polymerised substances, attained its optimum proportion at an NK ratio of 1:0.21 using SOP. Generally, there was a good response from SOP‐treated blocks to caffeine. The flavour index was a maximum at a 1:0.42 NK ratio, using SOP. A slight peak and trough were observed in the case of crude fibre content and water extract over control and MOP‐treated blocks. The leaf K content was negatively correlated with CFC content of made tea. An antagonism was observed between leaf K and Mg. Copyright © 2005 Society of Chemical Industry |
