Question

Assertion (A): The fermentation process in tea processing helps to reduce the level of tannic acid in the leaves.

Reason (R): Fermentation gives the tea leaves a red colour as they undergo a chemical change in the fermentation room.

पर्याय

• Both (A) and (R) are true and (R) is the correct explanation of (A).

• Both (A) and (R) are true but (R) is not the correct explanation of (A).

• (A) is true but (R) is false.

• (A) is false but (R) is true.

Answer 1

Both (A) and (R) are true and (R) is the correct explanation of (A).

Explanation:

During black tea processing, the “fermentation” stage (enzymatic oxidation) causes natural chemical changes where green catechins transform into theaflavins and thearubigins, giving the leaves their distinctive reddish-brown colour. This exact oxidative transformation breaks down complex, bitter polyphenols, directly reducing the harsh levels of tannic acid to produce a smoother flavour profile.