Welcome to Journal of Tea Science,Today is

Journal of Tea Science ›› 2015, Vol. 35 ›› Issue (3): 203-208.doi: 10.13305/j.cnki.jts.2015.03.001

    Next Articles

Review on the Changes of Biochemical Components and the Influencing Factors in Piling Process of Yellow Tea

HUA Jinjie1, JIANG Yongwen1, YUAN Haibo1,*, YIN Junfeng1,*, ZHONG Weibiao2, YU Shuping3, XIE Qiantu4   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineer of Zhejiang Province, National Engineering Technology Research Center for Tea Industry, Key Laboratory of Tea Biology and Resources Utilization Ministry of Agriculture, Hangzhou 310008, China;
    2. Pingyang Tianyun Tea Co., Ltd., Wenzhou 325000, China;
    3. Forestry specialty bureau of Kaihua county, Quzhou 324000, China;
    4. Specialty station of Pingyang county, Wenzhou 325400, China
  • Received:2014-12-12 Revised:2015-01-20 Published:2019-08-23

Abstract: During the piling process, dramatic changes of biochemical components in tea leaves are occurred under heat and humid effects: the content of chlorophyll drops sharply under oxidative degradation reactions, the composition and proportion of catechins are significantly changed under oxidation and isomerization reactions, the contents of amino acids and soluble sugar are also been changed. These changes provide an important material foundation for the unique quality formation of yellow tea: yellow soup, yellow leaves, mellow taste, etc. This paper reviewed the dynamic variation of quality biochemical compositions and microorganism in the piling process, the key influencing factors of piling process, as well as puts the prospects for the future research trends of piling technology.

Key words: yellow tea, piling process, biochemical components, microorganism, influencing factors

CLC Number: