Key Enzymes
Several enzymes are crucial in the tea manufacturing process. The most important ones include:
- Polyphenol Oxidase: Catalyzes the oxidation of flavanols during fermentation, forming pigments and contributing to the aroma.
- Peroxidase: Helps in removing peroxide during fermentation, aiding in the oxidation of flavanols.
- Tannase: Hydrolyzes polyphenolic compounds, making the tea soluble in cold water.
Their Role in Tea Fermentation
These enzymes are vital during fermentation, the stage where the leaves undergo oxidation. Polyphenol oxidase is responsible for the transformation of catechins into theaflavins and thearubigins, which give the tea its distinctive color and taste. The interaction between these enzymes and the polyphenols also influences the aroma and overall quality of the tea.
Impact on Tea Quality
The activity of these enzymes must be carefully managed during processing. Over-fermentation or under-fermentation can lead to poor-quality tea. Enzymes like peptidase are also responsible for forming amino acids, which are aroma precursors and are essential for the final flavor profile of the tea.