Study On Processing Technology And Quality Formation Of The Flowers Fragrant Broken Black Tea

The tea area is broad In China, but tea leaves of summer and autumn has features which period short, easy aging and more disease, coupled with tea green picking, and tea processing of low mechanized degree, simple technology, and high cost, by system tea fragrance weak and bitter taste heavy, market far below spring, coupled with sales channel does not smooth, most summer autumn tea production basic unprofitable, so tea leaves of summer and autumn Little harvest. caused has resources great waste. Tea yield of annual output by more than60%in summer and autumn, If these resources are well used, the overall benefit of tea production can be improved, and it will play an important role in the healthy development of tea industry.Tea leaves of summer and autumn in Sichuan are used in this article, studied on the basis of the traditional processing technology of broken black tea with Sun withering and fine manipulation process, get a flower fragrant broken black tea processing routes at last. At the same time studied the quality formation of flower fragrant broken black tea, Determination of aroma components in it,and studied on tea varieties and harvesting season effect on the quality of flower fragrant broken black tea.Aimed at improving the fresh leaves of tea plants in summer and autumn,and Improving the benefits of tea farmers and tea enterprises.Main results are as follows:1. Found "fresh leaves�'Sun withering�'fine manipulation�'withering�'rubbing cut�'fermentation�'drying�'crudely tea" can be used as the flower fragrant broken black tea processing routes. and its quality more unique, flowers fragrant clear, and soup color red and brilliant, taste fresh and brisk, has reached flowers fragrant red broken tea quality, And the respective contents of TF and TR are115.8%、24.1%higher than which producted according to the traditional technology respectively.and its quality clear better than traditional red broken tea.2. After process optimization and orthogonal test,finding the optimum process parameters for flowers fragrant broken black tea is Sun withering50min,fine manipulation2min-4min-6min,withering6.5h, fermentation1.5h,drying temperature of115℃/90℃. The processes have primary and secondary effects on the quality of flowers fragrant broken black tea, That is fine manipulation>Sun withering> fermentation> drying> withering.3. To study the flowers fragrant broken black tea quality formation found during the processing of broken black tea, tea polyphenols, soluble carbohydrate and Water extract content are declining; Conversely, the content of main color and taste substance of broken black tea such as TF, TR and TB along with the upward trend in the processing process; the content of amino acids Increased from the fresh leaves to the fine manipulation, and than declining; Caffeine content remain stable throughout the process.4. To the essential oils of Flowers fragrant broken black tea, Alcoholic substances content is the highest which content35.51%,followed by aldehydes which content15.67%. such as linalool,geraniol, Benzene acetaldehyde,3-Buten-2-one,4-(2,6,6-trimethyl-2-cyclohexen-1-yl)-,(E)-,jasmine, nerolidol and hexene-3-ol have potpourri, content of essential oil of25.92%in total, this may be the bouquet of flowers fragrant broken black tea performance reasons.5. Select the7qualities of tea variety, to study the processing suitability of flowers fragrant broken black tea, Results show the difference between tea varieties are unlikely, Meizhan Tea scored the highest, followed by Mengshan mountain9th, Shu Yong-307, minshanl31th, Fuding white tea, Sichuan varieties.Tea and Fuxuan9th relatively lower scores. Aromatic characteristics except for varieties of Fu-9th crudely tea for sweet alcohol, others crudely tea are flowers, but there are slight differences in the level of fragrance, tea aroma of Meizhan variety is particularly evident, Outline and waste leaf pulp of small differences.Flowers fragrant broken black tea in different seasons to study found that three quarters of the tea-like Scores that are similar, Best quality autumn tea, tea followed by summer, spring tea time. On the aroma, autumn tea flowers of clear, summer tea high aroma with fragrance, aroma is not kind of scent in spring. Summer tea flavor better, summer and autumn teas taste better, appearance and waste leaves little difference at the end.