Material Composition Analysis And New Technology Exploration Of Junlian Black Tea

Junlian black tea is a product of National Geographical Indications and the representative of "Chuanhong" Kung Fu Black Tea.In order to systematically analyze the material composition of Junlian black tea,evaluate the effects of different varieties of fresh leaves on the product,and lay the foundation for optimizing the process,the sensory and physical and chemical characteristics of black tea prepared from the four main varieties of Junlian County were analyzed;The volatile components of Junlian black tea made from 22 varieties of Zaobaijian 5 in the season,and take the original leaves of "Zaobaijian 5" as the research object,In Sichuan Gongfu black tea traditional crafts,new "Green tea leaf shaking " and "Passing through red pan" crafts were added,and their products were compared with traditional craft products.The main conclusions of the study are as follows:1.The black tea made by Fuxuan 9,Wuniuzao,Zaobaijian 5 and Chuanxiaoye--qunzhong population is rich in content,and its characteristic component tea polyphenol content is between 16.12% and 17.22%,and the soluble sugar content is between from 4.50% to 9.11%,the content of caffeine is 2.12% to 2.19%;the total content of free amino acid components of black tea planted in Zaobaijian 5 and Chuanxiaoyequntizhong population is relatively small.Wuniuzao,Fuxuan 9 and other black tea,there are large differences;a total of 61 volatile components were detected in the four tea samples,of which alcohols are the main volatile components,and linalool and its oxidation products are rich in content;combined with sensory evaluation,Chuanxiaoyequntizhong,Wuniuzao and Zaobaijian 5 is fresh and mellow,better than Fuxuan 9.2.89 kinds of volatile substances were detected in 22 black tea samples made by Zaobaijian 5.The results of principal component analysis showed that these 89 kinds of volatile ingredients could reduce the dimensionality into fragrance factor,stabilizing factor,roasting factor and milky fragrance Factors;trans-2-Hexenal,leaf alcohol,trans-2-Hexen-1-ol,n-hexanol,benzaldehyde,benzyl alcohol,phenylacetaldehyde,linalool and its oxides,phenylethanol,methyl salicylate,geraniol and ?-ionone are initially determined as the basic aroma skeleton.3.After adding the "green tea leaf shaking " and "passing through red pan" processes to the traditional Chuanhong Gongfu black tea,the main sensory and physical and chemical indicators of the black tea products made by Zaobaijian 5 are getting better.The specific conditions are as follows:(1)The "green tea leaf shaking " significantly improves the sensory and physical and chemical indicators of the black tea,which can reduce the content of tea polyphenols and soluble sugar in the black tea,and increase the total amino acids,caffeine,thearubigins,theaflavins,and theabrownins The content of fucoidin,Sensory results show that the taste of the black tea after the greening treatment is more mellow,the soup color is red and bright,the fragrance is long-lasting,and the fragrance changes from floral fruit to floral honey.Among them,the quality of black tea obtained by shaking green three times is the best.(2)The "passing through red pan" is also conducive to the improvement of the quality of black tea,which can increase the content of tea polyphenols,soluble sugar,theanine,caffeine,thearubigins and theabrownin;meanwhile,after the red pot treatment,the content of aldehydes was reduced by 53.86%,and that of esters was increased by 17.73%,beneficialed to reduce the green gas of black tea and formed a rich floral and fruity aroma.Sensory results showed that the black tea after red pot treatment has a stronger flavor and rich floral and fruity aroma.(3)The combination of shaking green and red pot is beneficial to the change of black tea quality to a certain extent.The combination of the two processes can increase the content of total amino acids,caffeine,thearubigins,theaflavins,and theabrownins,and reduce the content of tea polyphenols and soluble sugar.Sensory results showed the black tea treated with the two processes combined has a rich and sweet taste and high aroma.Among them,the quality of black tea obtained by the combination of YQ3-GHG was the best.