Study On The Quality Characteristics Of Raw Dark Tea From Different Areas To AnHua Dark Tea

In recent years,Anhua dark tea has developed rapidly.Yuntaishan,Gaoma Erxi and Furong mountain are three main producing areas of Anhua dark tea,and their dark tea products are deeply loved by consumers.However,due to the inconsistency of raw materials and processing technology,there are differences in product quality between production areas,which is not conducive to the establishment and promotion of regional brand of Anhua dark tea.In this experiment,the raw materials of fresh leaves from three producing areas and four hilltops at different altitudes were processed in accordance with the traditional processing techniques of raw dark tea,namely,killing,rolling,pile-fermentation and drying,at the same time,process sampling and analysis of its main biochemical components,combined with sensory evaluation and physical and chemical analysis of raw dark tea products,the results were as follows:1.In the three different producing areas,the fresh leaf raw materials and dark tea products in Yuntai mountain are more abundant,and the quality of dark tea products is better,especially in Hu’er mountain.In this area,the water extract content of raw dark tea processed from high altitude tea garden was more than 36%,and the content of tea polyphenols was more than15%.2.During the processing of dark tea,the contents of water extract,tea polyphenol,catechins and soluble sugar decreased,but the contents of free amino acids increased slightly,while flavonoids and caffeine did not have certain regularity.3.At different altitudes of the same mountain,the comprehensive performance of low altitude in Furong mountain is better than that of high altitude,while that of Gaoma’erxi,Qingyunguan and Hu’er mountain is the opposite.The quality of fresh leaves and dark tea products in high altitude area is better than that in low altitude area.4.The result of password evaluation showed that the quality of raw dark tea processed from high altitude area of Hu’er mountain was the best,while the overall evaluation of raw dark tea from high altitude area of Furong mountain was relatively poor,other black wool tea products are between the two,which is basically consistent with the biochemical analysis results.