Effect of variable temperature drying on the quality of black tea

Authors

XIANG Xi, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
LI Shi, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
XU Yang-yang, Professional Cooperative of Shimen Chazu Impression Taiping Tea Industry, Changde, Hunan 415300, China
XIAO Wen-jun, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China
GONG Zhi-hua, Key Lab of Tea Science of Ministry of Education, Hunan Agricultural University, Changsha, Hunan 410128, China

Abstract

Objective: In order to investigate the effects of variable temperature treatment on the quality of black tea in the drying process and provide the reference for the machining of the high quality of black tea, the fresh leaves with one bud and two leaves, which were withered. Methods: curled and fermented at the same level, belonging to the breed of “Bixiangzao” were picked as raw materials; the initial drying, the re-drying and the combinations in the process of drying were treated with different temperature and different periods of time. Results: Through the sensory evaluation of tea samples, the analysis of the content of the main biochemical components and aroma components, the results showed that compared with the traditional processing technology of black tea, the quality of black tea was the best by the drying process of the initial fire at 110 ℃ for 10 minutes, the re-drying fire at 90 ℃ for 10 minutes, then to the 110 ℃ for 3 minutes and then 90 ℃ backing to make enough dry. And the aroma of the black tea was sweet with flowers and long high, the soup color was yellow and bright, the taste was mellow and with bright red leaves. Content of the aflavins and the arubigins had increased significantly（P<0.05）, the abrownins content was significantly reduced（P<0.05）. The relative content of alcohol aroma substances increased from 52.60% to 62.99%, and the relative content of esters increased from 14.27% to 21.42%. Among them, the relative content of linalool, α-terpineol, methylsalicylate and other flower and fruit aroma components increased significantly（P<0.05）; Furthermore, several aroma components including methyl heptenone, hexenal, 2,4-di-tert-butylphenol and eugenol were presented. Conclusion: During the black tea drying process, proper temperature change treatment was conducive to creating conditions for the drying processing of high-quality black tea.

Publication Date

7-28-2021

First Page

133

Last Page

142,147

DOI

10.13652/j.issn.1003-5788.2021.07.022

Recommended Citation

Xi, XIANG; Shi, LI; Yang-yang, XU; Wen-jun, XIAO; and Zhi-hua, GONG (2021) "Effect of variable temperature drying on the quality of black tea," Food and Machinery: Vol. 37: Iss. 7, Article 22.
DOI: 10.13652/j.issn.1003-5788.2021.07.022
Available at: https://www.ifoodmm.cn/journal/vol37/iss7/22

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