Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea

LIU Jianjun; LI Meifeng; ZHANG Jing; TIAN Lili; WANG Kunbo; HUANG Jian&#x02032;an; LIU Zhonghua

doi:10.13305/j.cnki.jts.2016.06.006

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Journal of Tea Science ›› 2016, Vol. 36 ›› Issue (6) : 594-602. DOI: 10.13305/j.cnki.jts.2016.06.006

Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea

LIU Jianjun^1,2,3, LI Meifeng⁴, ZHANG Jing^1,2, TIAN Lili^1,2, WANG Kunbo^1,2, HUANG Jian′an^1,2, LIU Zhonghua^1,2,*

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Abstract

To study the effects of different processing technologies on quality of Xinyang Maojian tea, five groups of tea samples produced by traditional and modern processing technologies with the same raw materials were used for sensory evaluation and chemical analysis. Results showed that no significant difference in the total scores of tea sensory evaluation was identified within the same group. Similar results for theanines, amino acids, water extracts, soluble sugars, total catechins, tea polyphenols, caffeine and the ratio of TP/AA were identified among 5 groups of tea samples. The second sample group showed significant differences in both bitter index and quality index (P<0.01). While the fourth group exhibited a significant difference only in quality index (P<0.05). In summary, the quality of tea samples produced by modern craft was slightly but not significantly higher than that produced by traditional technology.

Key words

effect / modern processing technology / quality / traditional processing technology / Xinyang Maojian tea

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LIU Jianjun, LI Meifeng, ZHANG Jing, TIAN Lili, WANG Kunbo, HUANG Jian′an, LIU Zhonghua. Effects of Traditional and Modern Processing Technologies on the Quality of Xinyang Maojian Tea[J]. Journal of Tea Science. 2016, 36(6): 594-602 https://doi.org/10.13305/j.cnki.jts.2016.06.006

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