Analyses On The Processing Suitability About Xinyangmaojian Tea Of Main Cultivated Tea In Southern Henan

In recent years, the development of China’s famous green tea provethat the unique tea variety is the prerequisite to the quality of the famous green tea andusing the advantage of famous green tea varieties to produce high class tea isbecoming the main trends in the development of China’s famous tea industry. The areaof clonal tea in Xinyang is less than5%in2006, and the gap is huge compared with26%of the national average, meanwhile the expanded of improved varieties or teaproduction of each mu are much lower than in Japan, India and other countries. Inview of this, Xinyang is actively introducing and breeding excellent tea varieties,mainly include Fudingdabai, Baihaozao, Bixiangzao, Shuchazao, Wuniuzao,Pingyangzao and Xinyang No.10. The suitability for manufacturing the fresh leavesof these varieties compared to Xinyang community variety has not been reported. Thesuitable manufacture is vary from different varieties of tea. Using the main8teavarieties as materials, the effect of quadrat sampling method and processingtechnology on the quality of tea is studied and then analyzed the quality ingredients inthe fresh leaves and biochemical composition in the finished tea and sensoryevaluation. And got the suitable varieties to make xingyangmaojian. The main resultsare as follows:1.The difference of biochemical composition in fresh leaves between Vacuumfreeze drying solid sample and ultrashort wave solid sample is significant. Comparedwith the ultrashort wave solid sample, the content of aqueous extracts, teapolyphenols and caffeine in fresh leaves are much higher after vacuum freeze dryingtreatment, however the total content of free amino acids is low and the total content ofsoluble sugar is almost the same, vacuum freeze drying solid sample can moreobjectively and accurately reflect the content of the ingredients in the fresh tealeaves. 2.The quality of xingyangmaojian is significantly different vary from thedifferent processing technic. The spreading time and the temperature of deactivationenzymes have great impact on the quality of the finished tea, With the spreading timeincreases, the content of tea polyphenols decreased gradually, the content of aminoacid increased first and then decreased; with the deactivation enzymes temperatureincreases, the content of tea polyphenols and amino acid showed a gradual decreasingtrend. According to the measure results, the optimum spreading time for makingxingyangmaojian is6h and the best deactivation enzymes temperature is220°C (thetemperature at the cylinder wall which is about5cm away from deactivation enzymesmachine leafing tube as the criterion).3.Based on experimental research, the content of amino acid in Baihaozao is thehighest among the eight main tea varieties, the content of tea polyphenol is moderate,low phenol ammonia, high caffeine content, the color of Xinyangmaojian is verdant,the flavor is fresh, sensory evaluation is the highest. In addition, the Xinyang No.10,Fudingdabai and Xinyan community variety can be expanded in xingyang regionbecause of the content of polyphenol is always more than20%, the content of higheramino acid and ensory evaluation and good quality for making Xinyangmaojian. Thevarieties of Wuniuzao, Shuchazao are not recommended for large area plantedbecause of these aspects: the content of tea polyphenols, amino acid and caffeine arelow, high phenol ammonia, the tea color is yellow green, thin aroma and the quality isrelatively poor.