Effects Of Oxygenation And Radiation New Rapid Aging Process On The Quality Of Liubao Tea

Liubao tea has famous history in China, named after its place of origin Liubao village in Cangwu County. It is sold well in Guangdong, Guangxi, Hong Kong and Taiwan. Its color is dark brown. The tea soup is red and bright and tastes mellow and refreshing. About aging process of liubao tea, there are a few reports in Internet. The traditional aging process is to put the tea leaves into the steam, then make them dry, aging it in a cool and moist place. But the traditional aging process costs a long time. So searching for a new way to accelerate its aging process and increase the yield of Liubao tea is necessary. In this paper, a new rapid aging process was found out to deal with Liubao tea, and the quality of Liubao tea was researched.The effects of new rapid aging process on the quality of liubao tea were research. Liubao tea were treated by different radiation doses with different amount of pre-oxygenation, and the tea quality (water extracts, moisture, crude fiber, tea polysaccharide), nutrition (amino acid, polyphenols, soluble sugar, protein, tea flavonoids), tea appearance (thearubigins, theaflavins, bright, color), activity of enzymes (pectinase, cellulase, amylase) were determined and compared. The results showed that this new aging process could increase the contents of water extract, amino acid, sugar and thearubigins, decrease the contents of water, tea polyphenols, crude fiber and theaflavin. The quality of Liubao tea was fast and effectively improved, at the same time, reached the finished product "DB45/T581-2009 Liubao tea" Guangxi standards. The treatment of oxygenation capacity of 100%, 12 kGy radiation dose was found to be the best. The new rapid aging process has been applied the patent in China (the open number is CN101637203A).After treated by new rapid aging process, Liubao tea was also put to deal with natural aging way. The aging time was six months. The changes of quality of Liubao tea were researched in the natural aging way. The results showed that the Liubao tea had stable quality and aging uniform during the aging time.In short, the research of the effects of oxygenation capacity and radiation dose on the quality of Liubao tea was carried out in this passage, and the changes of the quality in the natural aging time were preliminary explored. The results showed that the new aging process could be used to improve the quality fast and effectively, and have good application value.