Effect of Different Processing Technology on the Quality of Black Tea Paste

TAN Chao; LIU Hua-rong; GONG Jia-shun; ZHANG Nai-ming

doi:10.13305/j.cnki.jts.2013.04.009

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Journal of Tea Science ›› 2013, Vol. 33 ›› Issue (4) : 351-357. DOI: 10.13305/j.cnki.jts.2013.04.009

Effect of Different Processing Technology on the Quality of Black Tea Paste

TAN Chao¹, LIU Hua-rong^2,*, GONG Jia-shun², ZHANG Nai-ming³

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Abstract

The tea paste was prepared by using two different pretreatment processes (Conventional extraction, enzyme extraction) and drying methods (boiling water concentration, vacuum concentration), and its major components and active substance were analyzed and sensory quality were conducted. The results showed that the content of total soluble sugar, thearubigin, theaflavin, theabrownin, catechin in tea paste were increased significantly with the method of enzyme treatment and vacuum concentrating technology, and much higher than those tea paste manufactured by other methods. The b/a value and Hab value correlation coefficient in the enzyme treated tea paste is higher. It can better reflect the liquor color and sensory score of black tea paste, and it was regarded that it is suitable to use for black tea paste quality measurement.

Key words

black tea / chromatic aberration / component / processing technology / tea paste

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TAN Chao, LIU Hua-rong, GONG Jia-shun, ZHANG Nai-ming. Effect of Different Processing Technology on the Quality of Black Tea Paste[J]. Journal of Tea Science. 2013, 33(4): 351-357 https://doi.org/10.13305/j.cnki.jts.2013.04.009

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