ჩაის წარმოების ტექნოლოგია: წითელი ჩაის წარმოების ტექნოლოგიური რეჟიმების დადგენა და მისი ორგანოლეპტიკური მაჩვენებლები

The thesis “Establishing red tea technologic regimes and its organoleptic data” deals with tea raw material characteristics, its distribution area in different countries and including in Georgia. Condition of tea plantation its revival and perspectives of development. Also the importance of a tea as a food product and its role in the development of economy of Georgia.
Read tea production technology is discussed in the thesis and each technologic process is described. Special attention is paid to the fermentation regime, namely to the duration and its influence on the ready red tea organoleptic data.
The thesis deals with tea organoleptic data in the different process of fermentation, we paid special attention to the result, that may be achieved by exceeding or reducing the technologic regime, namely to the fermentation duration.
We have used colored illustrations, tables, technological schemes in the work.
Test and test results conducted by us are discussed in the experimental part of the thesis.