抄録
In an attempt to develop a simple testing method for black tea quality, fermentation ability and tannin content were investigated in different plucking seasons. The effect of fermentation ability and tannin content on quality potential, estimated by path coefficient analysis, greatly varied with the material and the plucking season. Quality potential of black tea was greatly affected by fermentation ability in the summer plucking season, when tannin content was high. The effect of tannin content on black tea quality, however, was low or insignificant. These two variables were estimated to account for about 50% to 60% of the variation in black tea quality.
