Study On The Technological Processing And Quality Of Shandong Congou Black Tea

Black tea is not only one of the six kinds of traditional tea in our country, but also theworld’s largest consumption types of tea. In order to meet the growing demand ofconsumption in black tea, enrich the kinds of Shangdong tea, and increase the economicbenefit of the tea especially in summer, this paper select main cultivar which includeHuangshanzhong, Jiukengzhong, Qimenzhong, Fuding Dabaicha and Dabai-purple inShandong Province for the material, and screen the most suitable cultivar for processingCongou black tea of Shandong. Drawing lessons from oolong tea whith drying green, rollinggreen and baking, meanwhile, using the technology of UV irradiation, the process ofwithering and baking were optimized. Adopting sensory evaluation and the analysis of thebiochemical compounds this paper studied the quality characteristics of the Shandong congoublack tea. The main results were as follows:1. On the main tea cultivars in Shandong, Fuding Dabai was the most suitable cultivar forprocessing Congou black tea of Shandong in summer, next was Qimenzhong.2. In the indoor natural withering process, Irradiated4h and rolling green processing wasbest. The congou black tea had distinctive quality, rich sweet and floral aroma, red, heavy andbright soup, a mellow and flavorful taste.3. At the water content of8%and the temperature of70℃, The sensory quality ofcongou black tea that baked1.0~1.5h was better. And the biochemical compounds which isbeneficial to the quality of congou black tea was highest in baking1.0h. With the baking timeincreased, the aroma types, content and ratio of aroma compounds of congou black teachanged, which could explain why the different baking time made various aroma of congoublack tea.4. The dry tea of Congou black tea of Shandong was a characteristic feature of tight cord,gold cents and brown oily color. After brewing, the aroma was sweet and lasting, the soupwas diverse from orange to red concentrated, most of which was bright, the taste was mellowand flavorful and securinega was red, uniform and bright. The biochemical compoundsinclude water extracts, tea polyphonies, amino acids, caffeine and total soluble sugar were at ahigher level. Compaired whith southern black tea the content of theaflavins thearubigins andtheabrownin were moderate. Apart from individual tea samples, the content of moisture andash of Shandong black tea was in line with GB/T13738.1-2008.The result showed thatShandong black tea was good in comprehensive quality.