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Journal of Tea Science ›› 2017, Vol. 37 ›› Issue (6): 631-637.

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Effect of Different Drying Technologies during Raw Tea Processing on the Quality of Green Tea Beverage

YUAN Haibo1, HUA Jinjie1, DENG Yuliang1, LI Jia1, DONG Chunwang1, YANG Yanqin1, WANG Jinjin1, HUANG Yinquan2, YIN Junfeng1, JIANG Yongwen1,*   

  1. 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineering of Zhejiang Province; National Engineering Technology Research Center of Tea Industry; Key Laboratory of Tea Biology and Resources Utilization, Ministry of Agriculture, Hangzhou 310008, China;
    2. Agricultural Technology Extension Center of CaiYuan Township, Lishui 323311, China
  • Received:2017-03-27 Revised:2017-06-13 Online:2017-12-15 Published:2019-08-23

Abstract: To explore the appropriate drying technology during raw tea processing, leaching behaviors and quality stabilities of tea samples prepared from raw materials dried by different methods or degree of drying were compared. The results revealed that (1) Raw tea dried by frying showed the highest contents of tea polyphenols when processed under low temperature, whereas those dried by baking-frying, or baking-frying-backing showed the highest contents of tea polyphenols when processed under high temperature. (2) In respect of color stability, tea soup prepared from baking-dried tea showed significantly elevated L value after sterilization or during storage, with the average L value increased by 2.035-3.905. Meanwhile tea soup prepared from baking-dried tea also showed higher anti-discoloration, with a/b value during low-temperature storage increased by 19.5%. (3) In respect to sensory flavor, most tea soups showed yellow-green color and ripe aroma while tea samples processed by baking-drying remained green, bright and fresh without any ripe taste. Besides, tea samples processed by baking-drying also showed superior flavor stability during storage irrespective of temperatures. In conclusion, baking approach during raw tea process was proposed with the optimized drying content between 5%-6%.

Key words: raw materials, drying technology, flavor, tea beverage

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