冷冻对红茶品质的影响

doi:10.13305/j.cnki.jts.2013.04.010

Abstract

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:

TS272.5⁺3

ZHANG Yan-fei, LI Li-xiang, ZHANG Xiao-fu, LU Zhao, YU Peng-liang, XUE Chen, HUA Zai-xin, MEI Yu. Effects of Freezing on Quality of Black Tea[J]. Journal of Tea Science, 2013, 33(4): 370-376.

References 14

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Effects of Freezing on Quality of Black Tea

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