შავი ჩაის წარმოების ტექნოლოგიური თავისებურებები, ფერმენტაციის გავლენა ნაწარმის ორგანოლეპტიკურ მაჩვენებლებზე

The research work – “ Technological features of producing black tea, the fermentation influence on the product organoleptic data “, reviews characterizing of the tea, how it is spread through different countries including Georgia.
In the research work there are analyzed the conditions of the tea plantations, the perspectives of its development, the technology of the black tea and is described each technological process. Special attention is to the fermentation process influence on the quality of the black tea, its influence on organoleptic data of the ready product. It is described the results got by the fermentation time changing. The attention is done to the result that can happen by breaking the processing method. There are colored illustrations, tables, technological scales in the research.
In the experimental part of the research work there are discussed experiments done by us, its results are mentioned in the appropriate tables.