Studies On The Chemical Constituents And The Sensory Quality Of Pu’er Tea During Storage

In the past ten years, there have a lot of research on the relationship between storage period and the containing components for Pu’er Tea, showd that the storage period has a great influence on the containing components, but there is no standard and the basis on the current identification of Pu’er Tea during storage.There is too much work about effect of storage period on the quality of Pu’er Tea.This paper will be the green cake-tea, the puer cake-tea and puer san-tea in different temperature and humidity conditions of storage, analysis of the content of days of storage of Pu’er Tea sample water content, water extract, amino acid, soluble sugar, tea polyphenols, catechin and sense of quality of the impact of changes,in order to find out the regularity of variation of flavor compounds and sensory quality for Pu’er Tea during storage (For only short time of analysis:0-240 days)The main research results of several flavor compounds show that:in the process of storage in tea water content, water extract, the content of amino acid, soluble sugar, tea polyphenols, catechins with prolonging the overall declining trend of time.Soluble sugar also decreased over time, in addition to cooked cake temperature and its content showed a negative correlation, the influence of temperature on the living bread and tea powder soluble sugar was not obvious. Tea polyphenol content and decreased with the increase of temperature, storage time, content change reached the extremely significant level.The changes of the content of total catechins is declining, fresh cake content change is most obvious, down a lot, and cooked cake and tea powder changes relatively flat, not obvious.To open soup of the Several Pu’er Tea, showd that the sensory quality changes are obvious.the room temperature and 45 ℃ temperature storage are keep best quality of the puer cake-tea and the puer san-tea.But the storage at 25℃ and 35℃ areunfavorable, and easy to mildew.The storage at 45℃ is favorable for the green cake-tea,it can accelerate its ripening.Research shows:Pu’er Tea storage is more long, its contents (in six kinds of composition range studied) changes greatly, its quality or efficiency will be affected accordingly. Except for the water extract of the green cake-tea, the other ingredients were negatively related to the storage time. Through the sensory evaluation, the time of the best quality is about the room temperature,180 days;25℃,120 days;45℃,75 days;35℃,120 days (within the experimental time).Therefore, I speculate Pu’er Tea is not unconditional stored for as long as possible, in the process of storage should be combined with the actual situation to determine the storage condition and time, not unconditional permanent storage.