PLANTATION - PRODUCTS

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PECTINASE

We are Pleased introduce the revolutionary Enzyme PECTINASE for made Tea. This enzyme is responsible for breaking the pectin based cells of the leaf releasing more juice . This juice is available for oxidation resulting in better teas.

Method of application (New Dose 100ml)

Mix 150gm - 400gm with 10ltr. of soft water in a bucket with a tap. Hold the bucket on top of the Rotavane and open the tap to allow 1000kg green leaf to pass through it. (70%withering)= 300kg withered leaf) 
Rest is normal processing.

Mode of Action

PECTINASE acts mainly on the pectin compounds in tea leaves pectin content of green leaves is about 4% on dry weight, there by:

     1. Opening up the leaf structure at molecular level enhancing the oxidation reactions.
     2. Improved oxidation enhances brightness, strength and colour of liquor.
     3. Increased & faster extraction of tea soluble during tea making.

Benefits

Use of PECTINASE during tea manufacturing lead to following benefits in made tea.

     1. Improved and even appearance of made tea.
     2. Improved liquor character i.e. brightness, strength & colour.
     3. Improved infusion of tea leaf.
     4. Improved briskness & overall quality of liquor.
     5. Faster infusion as well as increased cup page. 

The product is used by all big & small tea growers with maximum interest been taken by Bought leaf manufactures. 
The product is approved by P.F.A.and a copy is attached for your reference.
We hope you will find the above in order and let us have your valued order.