Effect of plucking intervals on the chemical constituents of CTC black teas.

Abstract

Such chemical compositions as the volatile flavor constituents (VFC) in teas are affected by the plucking intervals, which reflect in the quality and have great impact on its commercial valuation. This is amply clear from the fact that a tea with a mild and delicate flavor can commanda price two to three times higher than one with devoid of such flavor.1* The typical flavor characteristics of black tea are due to compoundsinherently present in the shoot, as well as