|Table of Contents|

Dark Green Tea Processing Craft in Southen Shaanxi(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年10期
Page:
172-176
Research Field:
Publishing date:

Info

Title:
Dark Green Tea Processing Craft in Southen Shaanxi
Author(s):
YAN Lie-juan; XIAO Bin; SUO Luo-dan; MA Xiao-xue; XIAO Xiao
College of Horticulture,Northwest Agricultural and Forestry University，Yangling，Shaanxi 712100
Keywords:
dark green tea; processing craft; pile-fermentation; pigment; tea polyphenols
PACS:
TS 272.4
DOI:
-
Abstract:
With processing dark green tea by using fresh leaves produced in Autumn as raw material in Hanzhong Xixiang county.According to the sequence of fixation，rub twists，pile-fermentation and drying，and the national standard，used the ultraviolet specrophotometer,polyphenols,caffeine,amino acids,carbohyd rate and pigment were tested contains composition of processing dark green tea to pile-fermentation, to explore the better process parameters.The results showed that with the pile-fermentation prolonged，the main biochemical components had changed.At the end of the pile-fermentation，thearubigins(TR)，theaflavins (TF) and theabrownin (TB) were greatly increased；polyphenols，amino acids，caffeine and carbohydrate reduced.It showed that the better process parameters of dark green tea were fixation’s leaf∶water was 0.2∶1，fixation’s weight leaves was 10～12 kg，weight leaves when rub twists was 28～30 kg，thickness of spreading and drying was 10 cm，water content when pile-fermentation was about 50%.It showed that thearubigins(TR)，theaflavins (TF)，theabrownin (TB) were greatly increased and tea polyphenols was reduced，it revealed quality of dark green tea’s color and tastes，further proof that the processing of dark tea.

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Last Update: 2014-09-09