Study On The New Technology Of Dark Tea And Its Effect On The Quality Of Summer And Autumn Tea

In this paper,the variety of Taoyuan big leaf,which is heavier and bitter taste in summer and autumn,was selected as the experimental raw material.It combined the technology of black tea and dark tea,analyzed and compared the change of enzyme activity and the effect on the quality,explored the new Technology of Process and Its Influence on the raw dark tea quality.,and applied the new technology to workshop production,to study the applicability and its production process,and the new technology of raw dark tea was used on the Fu brick tea process.Get the following results:(1)The black tea withering and fermentation process into the dark tea processing process.Through the determination of tea enzyme activity and biochemical composition in black tea and dark tea during the processing of summer and autumn tea,it was found that the enzyme played a great role in the change of biochemical composition.In the process of black tea,the transformation of polyphenols plays a leading role in the oxidation of enzymes.The content of polyphenols in the summer tea was lower than that in the autumn,but the activity of the tea was higher than that of the autumn.The content of tea polyphenols in the process was lower than that in the autumn.The activity of the antioxidant enzymes was not high,the content of polyphenols decreased in the process of Ottawa,and the contents of amino acids and flavonoids were decreased.(2)The new technology can effectively reduce the dark tea in the content of tea polyphenols,reduce the summer and summer dark tea bitter taste.The best technology of summer and autumn raw materials was 10.85% and 11.44% lower than that of traditional dark tea,and the new process tea 1 # and autumn new technology tea 2 # were the best technology.(3)The new process of production of summer and autumn dark tea products processed into Fu tea,the quality of more alcohol,and to achieve the purpose of this experiment.New technology products of its Ottawa heap time relative to the traditional dark tea can be properly shortened,more conducive to the improvement of dark tea quality.And with the Fu tea flower process combined with the dark tea taste bitter taste is more obvious,can shorten the new tea storage conversion material life,so that products can get more markets.