Food Chemistry 37 (1990) 27-35 Plucking Standard Effects and the Distribution of Fatty Acids in the Tea (Camellia sinensis (L.)) Leaves Philip O. Owuor Tea Research Foundation of Kenya, PO Box 820. Kericho, Kenya Raphael M. Munavu & John W. Muritu Chemistry Department, College of Biological and Physical Sciences. University of Nairobi, PO Box 30197, Nairobi, Kenya (Received 12 May 1989; accepted 14 August 1989) A BSTRA CT The order of occurrence of fatty acids ( FA ) in the leaves and stem of tea shoots is linolenic acid > linoleic acid > paimitic acid > stearic acid > oleic acid > palmitoleic acid, irrespective of the plucking standard or portion of the shoot. The stem had the least FA levels. Linolenic acid dominated the FA and increased with maturiO, of the leaf and coarser plucking standard. Similarh', total FA, total unsaturated FA and linolenic plus linoleic acids increased with coarse plucking standard and maturity of the leaf This explains quaff0, deterioration due to the higher amount of the group I volatile .[tavour compounds arising from the coarse plucking standard. INTRODUCTION The young tender shoots of tea, Camellia sinensis (L.) O. Kuntze, are used in the manufacture of the beverage black tea. To make good black tea, the recommended plucking standard in most countries is two leaves and a bud. However, because of higher crop per plucking round obtained with coarse plucking standards, it is known that, occasionally, some producers have practised coarser plucking standards than those recommended. In Kenya, ensuring that the correct plucking standard is practised is a problem, since the pluckers are paid according to the weight of the shoots plucked. In the small scale farmers sector, the farmers are also paid on the basis of the weight 27 Food Chemisto, 0308-8146/90/$03.50 © 1990 Elsevier Science Publishers Ltd. England. Printed in Great Britain