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Journal of Tea Science ›› 2013, Vol. 33 ›› Issue (4): 370-376.doi: 10.13305/j.cnki.jts.2013.04.010

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Effects of Freezing on Quality of Black Tea

ZHANG Yan-fei1, LI Li-xiang1,*, ZHANG Xiao-fu1, LU Zhao1, YU Peng-liang1, XUE Chen1, HUA Zai-xin2, MEI Yu3   

  1. 1. Key Lab of Tea Biochemistry & Biotechnology, Ministry of Education and Agriculture, Anhui Agriculture University, Hefei 230036, China;
    2. Department of Tea Industry, College of Tea and Food Technology, Anhui Agriculture University, Hefei 230036, China;
    3. College of science, Anhui Agriculture University, Hefei 230036, China
  • Received:2012-11-06 Revised:2013-03-04 Online:2013-08-30 Published:2019-09-04

Abstract: In order to explore the influence of freezing process on the black tea quality and to improve the quality of black tea, the experiment on the freezing treatment during the processing of black tea was conducted. The results showed that the contents of tea polyphenols, amino acids and other major chemical components were increased in the freezing treatment, but the contents of caffeine and soluble sugar showed a slight reduction. The results of sensory evaluation also showed that the freezing processing products of black tea aroma is pure, with best quality.

Key words: freezing, black tea, composition, quality

CLC Number: