Variation of the Polyphenol Oxidase Activity in Tea Leaves (Part 2)

The Relations Among the Enzyme Activity, the Chloroform Test, and the Qualities of Black Tea

Abstract

The variation of polyphenol oxidase activity and the tannin content in tea leaves were examined, relating to the chloroform test and the qualities of black tea.
The clonal variation of the enzyme activity was wider than that of the other chemical constituents in the tea leaves.
High correlations were observed among the enzyme activity, the colour of leaves, especially the aL value of the colour with the chloroform test, and the qualities of black tea.
As a result, it was suggested that the chloroform test was an effective method of judging the enzyme activity, and then it was also confirmed that the enzyme activity was one of the important factors deciding the qualities of black tea.