Redox potential of tea infusion as an index for the degree of fermentation

Abstract

Redox potential of tea infusion is suggested as an index for the extent of tea fermentation. The potential was measured between platinum and Ag/AgCl electrode pair with a voltmeter with high input impedance (>1000 Gohms). Phosphate buffer (10 mM, pH 7.0) was used to extract the infusion and served as the supporting electrolytes for the electrochemical measurement. The reliability (the Nernst's behavior) for redox potential measurement was verified with a standard redox couple, ferricyanide/ferrocyanide. Tentative interferences from dissolved oxygen and the major coexisting reducing chemical, ascorbate, were discussed. Redox potential showed strong correlation with the fermentation process during indoor withering process. Eleven kinds of tea with different fermentation extents including Sencha, Pilochun, Pouchong, Formosa oolong tea, Lipton green tea, Lipton black tea, and Taiwanese black tea were tested.