Study on the Quality Difference of Traditional Process Liupao Tea in Different Aging Years
Taking the traditional Liupao tea with aging years of 1 year,3 years,6 years and 9 years as the research object,the quality differ-ences of traditional Liupao tea with different aging years were analyzed.The results showed that there were differences in sensory quality char-acteristics,quality chemical components and main aroma components of traditional Liupao tea in different aging years.With the increase of ag-ing years,the color of tea changed from black-brown to black-brown-grayish brown,and the color of tea soup showed the trend of orange yellow-orange red-red-dark red;the initial chestnut fragrance of tea faded and gradually showed old and ginseng fragrance;the initial bitter taste of tea disappeared and changed from thick to concentrated alcohol;the color of leaf bottom showed a light green-reddish brown-brown transition.Compared with the traditional Liupao tea of one year old,the chemical composition of Liupao tea in 9 years old traditional process decreased by 16.2%,the content of tea polyphenols decreased by 34.1%,the content of caffeine increased by 10.5%,the content of free a-mino acid decreased by 74.1%,and theanine decreased by 98.9%.Theanine decreased by 17.1%,theaflavins increased by 248.2%,and theaflavins changed little.The composition of aroma components of Liupao tea in 3 years of traditional technology decreased significantly com-pared with that of 1 year old,from 56 to 45.The aroma components of 1 year old and 9 years old were mainly alcohols and hydrocarbons,3 years old were mainly aldehydes and hydrocarbons,6 years old were mainly ketones and hydrocarbons.
万方数据
维普
