Where do Tea Petal Colors come from?

ENZYMES

Polyphenol oxidase and peroxidase are the two most important enzymes in tea leaves. They are responsible for the enzymatic browning of tea leaves, which occurs when the cell walls in the leaves are broken down and the polyphenols are exposed to oxygen—aa process known as oxidation.

These enzymes are also responsible for the browning of apples, potatoes, avocados, and bananas.

Polyphenol oxidase and peroxidase can be denatured or inactivated using heat, preventing browning. In fact, this is one of the initial steps in green tea production, explaining why finished green tea leaves remain green (similar to how cooked apples or potatoes remain white).

Polyphenol oxidase and peroxidase are deactivated at temperatures around 150 degrees F (65.5 degrees C). Enzymes can also be deactivated by reducing moisture content over time, as observed during the extended incubation period in the production of white tea.

Therefore, understanding these enzymatic processes helps in controlling the color of finished tea according to desired specifications.