In the study, the black tea sample was crushed into superfine grinding black tea powder with average particle size of 26.116, 9.612, 4.338, 3.742, 3.328βμm. The effects of superfine grinding on the physicochemical properties of congou black tea were investigated by means of determination of its materialized properties. The results showed that the particle size of superfine tea powder gradually decreased, the bulk density, expansion force and water holding capacity decreased, and the angle of repose and sliding angle gradually increased after superfine grinding, indicating that the fluidity was worse. The L value and b value of chroma gradually increase, which indicates that the superfine grinding can improve the color of the congou black tea. Embedded component test results showed that as the superfine tea powder particle size is reduced, water content of extract, amino acid content and soluble sugar content increased significantly, but the tea polyphenol, tea pigment and the content of crude fiber gradually reduce, It is presumed that the superfine grinding destroyed the cell wall structure of cellulose as the main body, and the crude fiber was damaged, thereby the contained ingredients were more easily exposed and the polyphenols were unstable and easily oxidized. Thus tea pigment content had a downward trend.
Key words
chemical characteristics /
congou black tea /
powder properties /
superfine grinding
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