Pilot Study On Black Tea Processing Of Summer Tea Leafs

Tea industry,as one of the pillar industry for rural economic development,plays a vital role in income for Wuyishan farmers.However,the poor quality and low price of summer tea result an almost no production in Wuyishan tea area,and thus is a serious waste of tea resources,a decrease of the productivity and incomes.Studies have shown that the characteristics of summer tea leafs are more suitable for black tea processing due to their carbon and nitrogen metabolism.In order to improve the tea resource efficiency and quality of summer tea,this paper takes 37 varieties of summer tea bushes in Wuyishan,analyses and compares their biochemical compositions,to screen preliminarily the suitable tea varieties.After that,congou black tea early-processing is applied,and the most suitable variety is then identified.The chose variety is further processed by Oolong fine manipulation of green leaves and Souchong red-pot process.The best system of processing is then selected according to the sensory quality,biochemical composition and aroma components analysis.The results are as follows:1.It was found that the polyphenols,amino acids,caffeine,water extract and flavonoids,phenolic content of ammonia were of great differences and rich in variability,in which JM029,JM054,JM063,204,105 tea varieties were more suitable for back tea production due to their content and composition ratio of biochemistry.2.By applying tradition congou black tea process to the summer leafs of JM029,JM054,JM063,204,105,each fresh tea leaves and tea productions were analyzed in polyphenols,amino acids,soluble sugar,water extracts and flavonoid contents.And three key elements of black tea,aroma components and quality were also analyzed and judged by sensory evaluation.The results showed that the above five copies of tea varieties were greatly or ever significantly different in biochemical components,and 105 tea is of the best in sensory evaluation,rich and ideal ratio in its biochemical composition and three key elements of black tea.The aroma components and contents were also very rich.3.On the basis of the traditional process on congou tea,Oolong fine manipulation of green leaves was implanted during withering process and Souchong red-pot process was implanted after fermentation.After the above three processes on 105 summer leafs,analysis of the changes during the processing in polyphenols,amino acids,soluble sugar,water extracts and flavonoid contents were applied.Chemical components,three key factors of black tea,and the sensory quality of tea were taken into the review.The results showed that the effect of rolling green leafshad great effects to the biochemical changes in the content of each component and benefited the changes of various biochemical components towards the direction of the formation of quality black tea.The shape of the tea is tight and complete,with full black color,orange and bright soup,fine taste,rich fruity aroma.Typical black tea characteristics,best biochemical composition and proportion of black tea three factors can be seen.It was of rich aroma components and 123 compounds were identified,and identified chemical components counted for 88.01% of the total extract.In summary,using summer fresh tea leaves of 105 as raw materials,implanting Oolong fine manipulation of green leaves during the withering process on the basis of traditional congou black tea processing,high quality of black tea can be produced,and thus improvement of the usage rate of summer tea resources and economic value can be achieved.