SB-PECT-ZYME
GENERAL TEA MANUFACTURING PROCESS:
Tea leaf contains polyphenols in range of 27-30% that will vary based on the soil and leaf plucking conditions. Polyphenol Oxidase (PPO) is an enzyme present in tea leaf will react on this polyphenol substrates and produce Theorubin (TR) and Theoflavin (TF) which cause for the liquor characteristics of made tea. Young tea leaf contains more quantity of polyphenols but coarse leaf contains comparatively less quantity of polyphenols with more cell component polysaccharides such as cellulose, hemicelluloses and pectin. This polysaccharides will hamper the fermentation (Oxidation) process of tea manufacturing.
SB-PECT-ZYME:
SB-PECT-ZYME containing Pectinase will breakdown cell wall polysaccharides like pectin, cellulose and hemicellulose during the fermentation reaction. This will make the polyphenol oxidase to easily react on polyphenol substrates. Hence it induces the maximum amount of catechins to be converted into TF and TR. Pectinase is a natural enzyme present in all the fruits and it is allowed by the Food Safety and Standards Authority of India to add with tea manufacturing process.
BENEFITS OF ADDING SB-TEA-ZYME IN TEA MANUFACTURING:
- Enzyme addition will improve the liquor bright, liquor brisk and strength
- It will improve the infusion brightness
- It can reduce the harshness (Pacha) taste by reducing the excess lipid content
- TF, TR, TLC and HPS contents will be improved by enzyme addition
- It will improve the black appearance of made tea
