Different Factors On The Quality Formation Of Qingzhuan Semifinished Tea

Different sizes of fresh leaves specifications of Qingzhuan semifinished tea processing, tea polyphenols, soluble sugar, theabrowns content decreased during processing, free amino acids and water extracts of content is increased. Thearubigins content is relatively stable in the early stage of processing, but in Ottawa sharp decline in the late heap. Ottawa piles of theaflavins content and temperature, as are first increased and then decreased in the. Treatment of fresh leaves of different size in the processing process, Among them, three or four leaves of a bud treated the highest scores, indicating too soft or too old and fresh leaves are not conducive to the formation of Qingzhuan semifinished tea quality.Different de-enzyming methods of Qingzhuan semifinished tea processing, tea polyphenols, tea red pigment content in the overall processing decreased, free amino acids, soluble sugar and the content of theaflavins and moisten the whole piles of temperature showed a first increased after the decline in the trend, but the overall content of water extracts showed a slight increase in the overall theabrowns content is essentially the same or slightly lower. In different ways to Long Jing integrated sensory pan fixing the highest scores, followed by roller fixing treatment, the water extracts fixing Qingzhuan semifinished tea the formation of sensory quality adversely.Withering treatment of Qingzhuan semifinished tea polyphenols, soluble sugar, tea, red pigment content in the overall processing shown a downward trend, the basic content of free amino acid content changes with the theaflavins, as is first decreased and then increased then reduce the trend. The content theabrowns more complex, but in the final product Qingzhuan semifinished tea kind of content compared with the fixing has declined. In the withering treatment can greatly improve the free amino acid, soluble sugar and red pigment content of tea can significantly improve the sensory quality of Qingzhuan semifinished tea the highest scores. Rocking fragrance products are the best dealWatering treatments of Qingzhuan semifinished tea, polyphenols, soluble sugar, the content theabrowns processing showed a downward trend overall. The overall content of free amino acids were first decreased and then gradually increased, later decreased. Red pigment content of tea is basically a pre-processing did not change significantly, in Ottawa heap in the late fall. The overall content of theaflavins first increased and then decreased.10% of the water spray treatment can greatly improve the water extract and free amino acid content, and liquor color and flavor than not watering treatment are greatly improved with the highest scores, indicating too much or too little watering is not conducive to Qingzhuan semifinished tea making quality.In the Qingzhuan semifinished tea processing, the trend of different active ingredients mixed. In different conditions was Qingzhuan semifinished tea processing, tea polyphenols, soluble sugar is a downward trend overall, especially in the pile-fermentation process of rapid decline. The trend of content of free amino acids have different change, but ultimately the trend is rising. Thearubigins early in the pile-fermentation were relatively stable before, but the rapid decline in the late heap in Ottawa. Theaflavins in different conditions of Qingzhuan semifinished tea processing, basically increased and then decline in the trend, but the peak value of the difference in time occurs. Theabrowns the overall trend has been downward, but the decrease is very smooth. Water extract as a whole was on the rise, but rising slightly. Can see Qingzhuan semifinished tea processing, especially pile-fermentation process, will reduce the tea polyphenols, soluble sugar, tea, red pigment, the content theabrowns will be a small increase of free amino acids, extracts, theaflavin content.