Influence of Clone and Duration of Withering on Quality of Black Tea (<i>Camellia Sinensis</i> (L).O Kuntz) at Wush Wush, South Western Ethiopia


  • Semira Nasir Department of Plant Science, Madawalabu University, Bale Robe
  • Ali Mohammed
  • Adugna Debela


Tea Clone, Withering, Theaflavine, Thearubgin


In Wush wush five commercial Camellia sinensis var.assamica of tea clones are under production however, most common misperception is that the different types of tea quality come from different tea plants and also from same plant. This difference in quality comes from how the plant is processed. Withering is the first processing step in the factory and is a process in which freshly plucked leaf is conditioned physically, as well as, chemically for subsequent processing stages. Indeed, withering is one of the most important tea production process steps and can be said to constitute the foundation for achieving quality in tea manufacture. These first and the most important processing (withering) step are done uniform (18h) irrespective of the type of clone to be manufacture. Furthermore, there was no research done so far on the optimum withering time for these five different types of clones grown in Wush wush tea plantation farm and hence only subjective judgment is used by factory cup taster to determine the withering time.Therefor, this study initiated with the objective of investigation of influence of clone and duration of withering on black tea quality. The research was conducted at southern part of Ethiopia, wush wush and Jimma in year 2012\13.The experiment consists of five clones and five duration of withering. The Experiment was laid out in 5x5 factorial arrangements in Randomize Complete Block Design (RCBD) with three replications. The data were subjected to the analysis of Variance (ANOVA) by using SAS version 9.2. Software and significant means separated using least significant difference (LSD) test. The result show that clone and duration of withering interaction had significantly influenced on the theaflavein(TF),thearubgein(TR),brightness(BR) Infusion color(IFC),thickness(TH),strength(ST) ,briskness (BS),leaf appearance (LA) and color (CL) at (p<0.05) and all most all clones are give good quality between 16-18 hour. The chemical and sensory analysis result showed that the optimum withering time for clone 11\4 and 12\38 are16h and BB\35 and 6\8 are show good quality at 17 hour and 11\56 show at 18h. Therefore by considering these optimum withering hours for the different clones we can save time, many, man power and most important thing improving the quality of black tea.


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How to Cite

Nasir, S., Mohammed, A., & Debela, A. (2015). Influence of Clone and Duration of Withering on Quality of Black Tea (<i>Camellia Sinensis</i> (L).O Kuntz) at Wush Wush, South Western Ethiopia. Asian Journal of Agriculture and Food Sciences, 3(5). Retrieved from