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Journal of Tea Science ›› 2007, Vol. 27 ›› Issue (4): 316-322.doi: 10.13305/j.cnki.jts.2007.04.010

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Influence of the Scenting Technique Factors on Quality of Chimonanthus Tea

PANG Xiao-li1, SI Hui-qing1, *, LI Yong-ju1, 2   

  1. 1. College of Food Science in Southwest University, Beibei 400716, China;
    2. Jiangsu Food professional College, Huai’an 223003, China;
  • Received:2007-06-20 Revised:2007-09-03 Online:2007-12-25 Published:2019-09-11

Abstract: For the purpose of optimizing the technological parameter for chimoncanthus tea scenting technique, the influence on quality of chimonanthus tea for the single scenting technique factors by means of Two Regression Orthogonal Combination Test was investigated. Results showed that the technique factors affected obviously on organoleptic quality of the chimonanthus tea, but not influenced on their bio-chemical composition significantly. The water content of base tea is the most remarkable among all the factors in influencing the quality of chimonathus tea, then, in proper order, the chimonanthus flower weight percentage(%), the scenting time, and the stack temperature. The optimum combination of technological parameters is: water content 10.60%, flower weight percentage 42.20%, temperature 11.3℃, and time 32.4βh.

Key words: scenting, chimonanthus tea, technique factors, influence

CLC Number: