@article{(Open Science Index):https://publications.waset.org/pdf/10005890,
	  title     = {Effect of Water Hardness and Free Residual Chlorine on Black Tea Brew},
	  author    = {P. Murugesan and  G. Venkateswaran and  V. A. Shanmuga Selvan},
	  country	= {},
	  institution	= {},
	  abstract     = {Water used for brewing tea plays a major role in the quality of tea. Water with higher hardness gives very dark coloured brew. This study was conducted to determine the effect of water hardness and free residual chlorine on the quality of black tea liquor. Theaflavin (TF) and Thearubigin (TR) levels are lower in comparison with the tea brewed in distilled water. At the same time, there is an increase in High Polymerized Substance (HPS) and Total Liquor Colour (TLC). While water with higher hardness has a negative impact on tea brew, water with high concentration of free residual chlorine did not affect the quality of tea brew.
},
	    journal   = {International Journal of Nutrition and Food Engineering},
	  volume    = {10},
	  number    = {11},
	  year      = {2016},
	  pages     = {721 - 724},
	  ee        = {https://publications.waset.org/pdf/10005890},
	  url   	= {https://publications.waset.org/vol/119},
	  bibsource = {https://publications.waset.org/},
	  issn  	= {eISSN: 1307-6892},
	  publisher = {World Academy of Science, Engineering and Technology},
	  index 	= {Open Science Index 119, 2016},
	}