Withered tea leaves cooled in the range of -20°C to 30°C before maceration showed better quality of made tea in terms of TF, TR and Brightness. Increase in withered leaf temperature showed linear relationship with increase in colour of made tea. Best quality of tea in relation to the particle size grade was obtained within the range of O°C to 10°C. Best aroma index was obtained within the range of -10°C to 10°C. Thus withered leaf temperature maintained in the range of -10°C to 10°C before maceration process leads to the best physical and chemical quality attributes resulting in good quality of made tea
Maceration, Withered leaves, TF, TR, Brightness, Tea quality, Aroma index
