The Relationship Between The Physicochemical Indexes And Quality Of Wuyi Rock Tea

Physicochemical properties are of utmost importance when assessing the quality of WuYi rock Tea.Such properties can provide key information for the production,storage,transportation and consuming of WuYi rock Tea.In the current study,the moisture content,ash content and tea polyphenol content,water extract content are chosen to represent the physicochemical properties of studied WuYi rock Tea which were experimental obtained by using corresponding National standard.The obtained data can reveal the relationship between the tea processing technique and measured physicochemical properties.Main findings are summarized as below.1.From the moisture content study from samples collected by Arbitration method,it could be concluded that the moisture content of light-scented WuYi rock Tea is not very high.The most common package of WuYi rock Tea is plastic bags.Due to the its sealing problem and the intrinsic hydrophilic property of WuYi rock Tea.It's important to consuming the WuYi rock Tea before its expire date.2.From the ash content study conducted according to the ash content measurement national standard(GB/T8306-2013),it could be concluded that the ash content of RouGui WuYi rock Tea is relatively lower than others,which suggested that the leaves of RouGui are too soft.On the other hand,the ash content of ShuiXian is relatively high,which suggested that the leaves of ShuiXian are quite tough.The results also suggested the production hygiene of WuYi rock Tea are within quality requirements.3.From the tea polyphenol content study obtained from national standard GB/T 8313-2008,it could be concluded that the tea polyphenol content of RouGui(11%-13%)are higher than that from ShuiXian(10%-12%).Meanwhile,the tea polyphenol content also related to the growth area of the studied tea trees.Storage time can greatly decreased the tea polyphenol content presented in the tea as well.4.From the water extract content study obtained from national standard GB/T8305-2013,it could be concluded that the water extractcontentdecrease with the increase of fermentation degree of the tea leaves.Sunlight withering leads to increase the water extract content more when compared with warmed withering.The change of water extract content doesn't change much when the moisture content is under 7%.However,the water extract content change dramatically after moisture content increase higher than 7%.