University of Tehran Press Iranian Journal of Biosystem Engineering 2008-4803 50 2 2019 08 23 Using the Combined Method in the Tea Process and Assessing the Qualitative and Sensory Properties of the Product Using the Combined Method in the Tea Process and Assessing the Qualitative and Sensory Properties of the Product 439 449 72596 10.22059/ijbse.2019.272370.665141 FA Shiva Roofigari Haghighat Faculty member of Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Lahijan, Iran Ahmad Taghi Shokrgozar Expert of Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Lahijan, Iran. Koorosh Falakro Researcher of Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Lahijan, Iran. Soghra Mohebbian Otaghvari Expert of Tea Research Center, Horticultural Science Research Institute, Agricultural Research Education and Extension Organization (AREEO), Lahijan, Iran Journal Article 2018 12 30 The improving of black tea quality has always been in the goals of the tea industry in Iran. In this study, two tea processing techniques (Orthodox and CTC) were used to make black tea with passing Orthodox tea through CTC roller. The treatments consisted of the Orthodox rolling time (one and two times) and the time of passes CTC (two and four times). The first and second on sieve tea were used as the first and second controls after drying. Chemical quality of made tea from combining methods consisted of theaflavin, thearubigin, theaflavin to thearubigin ratio and aqueous extract were improved (p<0.05). It was no significant in time of passes through CTC. The sensory evaluation indicated the use of combination method improved sensory characteristics in made tea, including appearance, color, taste, aroma and total score, while tea appearance was undesirable (p<0.05). Made tea from first on sieve tea passed CTC has significantly better than other treatments in sensory quality. The value of made tea from combining methods were higher than two controls. The improving of black tea quality has always been in the goals of the tea industry in Iran. In this study, two tea processing techniques (Orthodox and CTC) were used to make black tea with passing Orthodox tea through CTC roller. The treatments consisted of the Orthodox rolling time (one and two times) and the time of passes CTC (two and four times). The first and second on sieve tea were used as the first and second controls after drying. Chemical quality of made tea from combining methods consisted of theaflavin, thearubigin, theaflavin to thearubigin ratio and aqueous extract were improved (p<0.05). It was no significant in time of passes through CTC. The sensory evaluation indicated the use of combination method improved sensory characteristics in made tea, including appearance, color, taste, aroma and total score, while tea appearance was undesirable (p<0.05). Made tea from first on sieve tea passed CTC has significantly better than other treatments in sensory quality. The value of made tea from combining methods were higher than two controls. https://ijbse.ut.ac.ir/article_72596_7612ff7413da81294258e892096419ca.pdf