Table 2.

Improvement of sensory properties and quality of tea

Processing techniques	Extraction condition	Reference
Role of different type of water on tea quality	deionized water for greatest yield rate and polyphenols with low caffeine, distilled water for increasing the contents of non-ester catechins, AC enhanced the concentrations of ester catechins	Danrong et al. 2009
Processing of cold brew tea with for ease of polyphenols and free amino acid extraction in low temperature water	moisture content of pre dried tea leaves, 50 %; freezing pretreatment, −18 °C three times, each time for 24 h; puffing temperature, 105 °C	He et al. 2011
Enzymatic modification with tannase for better antioxidant and metal ion chelation property as well as sensory property	At concentration of 200 ppm	Lu and Chen 2008, 2009
Improvement of sensory quality like color, brightness, strength and flavor and EGC and EC contect during extraction of CTCand Kangra orthodox tea	tannase mediated biotransformation by Penicillium charlesii	Raghuwanshi et al. 2013
To maximize sensory quality of aroma and sweetness attributes of water extract of oolong tea	3-min soaking at 95 °C	Su et al. 2006
Inhibition of pectin and protein extraction and improved extraction of aroma components and glycosidic aroma precursors	Ultrasonic assisted extraction at ultrasonic input power 250 W, extraction temperature 60 °C and extraction time 40 min	Xia et al. 2006