Effects of different withering methods on black tea quality of yellowish Yinghong No.9

Authors

HUANG Hualin, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory of Tea Resources Innovation, Guangzhou, Guangdong 510640, China
QIAO Xiaoyan, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory of Tea Resources Innovation, Guangzhou, Guangdong 510640, China
LI Bo, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory of Tea Resources Innovation, Guangzhou, Guangdong 510640, China
ZHANG Chengdi, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory of Tea Resources Innovation, Guangzhou, Guangdong 510640, China
CHEN Haiqiang, Tea Plant Institute, Guangdong Academy of Agricultural Science, Guangzhou, Guangdong 510640, China; Guangdong Province Key Laboratory of Tea Resources Innovation, Guangzhou, Guangdong 510640, China

Abstract

Taking yellowish yinghong NO.9 as the raw material , the effects of two methods, sun withering and air-blast withering, were analyzed on biochemical compositions and color value on black tea quality. The results showed that the biochemicals of water extracts, tea polyphenols, flavonoids, catechins, free amino acids and tea pigments could be easily influenced by air-blast withering, compared with sun withering. Theaflavins and theabrownines were higher for fan withering methods than that for sun withering in the samples. Tea polyphenols, flavonoids and catechins significantly decreased as well as theaflavins and thearubigins, caffeine significantly increased as long as withering time in the samples processed by two kinds of withering methods. The brightness (ΔL^*) and total color difference (ΔE^*_ab) increased, while the redness (Δa^*) and yellowish (Δb^*) decreased. The correlation analysis showed that water content of withering leaves and flavonoids significantly had positive correlation with Δa^* and Δb^*. Theaflavins and thearubigins showed a significant positive effect on Δb^*. Theaflavins had a significant positive effect on Δa^*.

Publication Date

10-28-2018

First Page

26

Last Page

30,66

DOI

10.13652/j.issn.1003-5788.2018.10.005

Recommended Citation

Hualin, HUANG; Xiaoyan, QIAO; Bo, LI; Chengdi, ZHANG; and Haiqiang, CHEN (2018) "Effects of different withering methods on black tea quality of yellowish Yinghong No.9," Food and Machinery: Vol. 34: Iss. 10, Article 5.
DOI: 10.13652/j.issn.1003-5788.2018.10.005
Available at: https://www.ifoodmm.cn/journal/vol34/iss10/5

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