The Research On Chemical Composition Variation During The Process Of Medium-small Size Leaf Tea With Pile-fermentation

We use the sun-dried raw green tea made by medium-small size leaves in Zhejiang Province to research the pile-fermentation with two treatments (with/ without inoculation).During the post fermentation,the content of TP, amino acids, TFs, TRs, soluble sugar and water extract showed a downward trend clearly. TP dropped almost 75 percent, amino acid dropped by more than 50 percent, TFs and TRs dropped to nearly zero, soluble sugar fell by about 50 percent, and water extract had a decrease of nearly 40 percent. TBs showed a clear upward trend which increased by 3-4 times, and caffeine increased slightly, which increased by 13 percent.Under two treatments, the chemical composition variation was different. The TP content of the inoculated pile declined faster than the pile without inoculation. The amino acid content of the inoculated pile rose at first, and then declined, while the amino acid content of the pile without inoculation showed gradual downward trend. The variation treads of TFs and TRs were similar, but the variation rate and magnitude were different. The TBs content of the inoculated pile was lower than the pile without inoculation. The variation treads of soluble sugar was almost the same with an evenly decline during pile-fermentation. The decline rate of water extract with inoculated pile was higher than the pile without inoculation.After the pile-fermentation, the taste of all the samples showed that the post fermentation tea made by summer and autumn leaves in Zhejiang Province has obvious characteristics of post fermentation tea.We believe that the post fermentation tea processed by summer and autumn tea in Zhejiang Province already has the prerequisites for entering the market.