rane type DesignationType of driving gear Hoistin B2-SV-13-A Bevel-helical speed reduction gearboxes B2

Flender/Flender Gear Units/Bevel-helical speed reduction gearboxes B2

lity, because of variations in processing and seasons, regional blending is always done only by expert tasters, as there are no alternativeobjective methods available. 4.5 Tea Tasting and Sensory Quality of Tea The quality of tea leaf is determined by the combined effects of nonvolatile solids (extract- able from tea leaf to about 0.3% to 0.4% solids concentration under normal brewingconditions) as well as the very complex volatile fraction (which constitutes less than 0.1%of tea leaf by dry weight basis). Caffeine is the important component of the nonvolatile Tea 7 fraction that gives modied pleasant taste to the infusion in the presence of polyphenols. Tea leaves contain 2.5% to 4.0% caffeine and traces of theophylline and theobromine.The refreshing property of tea is due to the presence of caffeine. The other nonvolatilesthat contribute to taste include carbohydrates, proteins, and pectins. Caffeine determinesthe level of tangy astringency in black tea infusion (. Infusion is made by pouring boiling water into mug (earthenware, china, or plastic, preferably the former) of 0.1- capacity in which graded/blended tea sample (2.8g) is placed (. After 5 min the brew (of 2% solids) is evaluated by an expert forcolor (depth, brightness), quality (good, coarse), strength (strong, weak), briskness (pun-gent, soft), avor (ne, poor), manuring faults, taints, cream (bright, dull), and other char-acteristics. The evaluation also includes () the quality of the infused leaf, viz., color, together with appearance (bright copper, bright greenish, mixed, dull, dark); () the smell of the wet, hot infused leaf; and () the quality of dry leaf, viz., the grade (uniformity ofsize and form), color (black, grayish), make and style (general appearance as desirable to the specied grade), aroma (smell, warmth, and dampness), and feel (spongy, lack of density). Tea tasting terms, terms relating to tea manufacture, and those used by producers, buyers, blenders, and brokers in the trade