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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (6): 594-602.doi: 10.13305/j.cnki.jts.2016.06.006

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Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea

LIU Jianjun1,2,3, LI Meifeng4, ZHANG Jing1,2, TIAN Lili1,2, WANG Kunbo1,2, HUANG Jian′an1,2, LIU Zhonghua1,2,*   

  1. 1. Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha 410128, China;
    2. National Research Center of Engineering & Technology for Utilization of Functional Ingredients from Botanicals, Changsha 410128, China;
    3. College of Horticulture, Henan Agricultural University, Zhengzhou 450002, China;
    4. College of Food Science, Southwest University, Beibei 400716, China
  • Received:2016-08-08 Online:2016-12-15 Published:2019-08-26

Abstract: To study the effects of different processing technologies on quality of Xinyang Maojian tea, five groups of tea samples produced by traditional and modern processing technologies with the same raw materials were used for sensory evaluation and chemical analysis. Results showed that no significant difference in the total scores of tea sensory evaluation was identified within the same group. Similar results for theanines, amino acids, water extracts, soluble sugars, total catechins, tea polyphenols, caffeine and the ratio of TP/AA were identified among 5 groups of tea samples. The second sample group showed significant differences in both bitter index and quality index (P<0.01). While the fourth group exhibited a significant difference only in quality index (P<0.05). In summary, the quality of tea samples produced by modern craft was slightly but not significantly higher than that produced by traditional technology.

Key words: traditional processing technology, modern processing technology, Xinyang Maojian tea, quality, effect

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