Study On The Influence Of Different Processing Technology On Quality Of Wuyi Narcissus Tea

Narcissus tea as main varieties of Wuyi rock tea,with excellent quality,has the largest production and sales in the local Wuyishan.The core technology of withering and baking are key processes that influence the quality of tea.In this paper,Wuyi withering and baking and baking times of different tea samples were collected to study,analyze the difference between its quality,to the integrated use of different analytical methods of Wuyi rock tea quality analysis,enhance the processing technology of Wuyi rock tea and processing theoryhas certain guiding significance.The biochemical composition of spectrophotometer method,HCLP method for the determination of various tea samples by the electronic nose test,principal component analysis of aroma differences of various tea samples,color difference analysis of each kind of tea tea color,tea quality and sensory evaluation to evaluate the different process of the research results are as follows:(1)the water content of the daylight withering Narcissus tea,free amino acids in water extracts,tea polyphenols,caffeine content were higher than indoor withering of Narcissus tea.And the sensory evaluation score,the score of daylight withering Narcissus tea higher than indoor withering of Narcissus tea.;(2)the water content of the charcoal baking Narcissus tea was lower than that of the electric baking Narcissus tea.The content of tea polyphenols and free amino acids in the electric baking Narcissus tea was higher than that of the charcoal roasted Narcissus tea.On the sensory review score,the charcoal roasted Narcissus tea scored higher than the electric roasted Narcissus tea;(3)the water content of Narcissus tea made by baking four times,the content of tea polyphenols,free amino acids and caffeine was lower than that baking two times.The content of extractives in Narcissus tea baking for two times is lower than that baking for four times.On the basis of sensory evaluation,the Narcissus tea that baked four times is higher than thetwo times;(4)electronic nose and color difference instrument can assist sensory evaluation and combine the two together to judge the quality of tea.