New Processing Technology and Quality Performance of Wild'Tieguanyin'Tea by New Processing Technology
[Objective]To explore new processing technology of wild'Tieguanyin'tea and identify its quality.[Method]Fresh leaves of naturally growing'Tieguanyin'tea were used as raw materials to optimize traditional processing technology and form a set of new processing technology.Sensory qualities and main aroma components between new processing and traditional technology were compared.[Result]Wild'Tieguanyin'tea by new processing technology had tight and firm shape with dragonfly-like petiole,black brown and bloom surface,clean,high and long-lasting aroma,yellow tea soup,mellow and thick taste,good brewing resistance,yellow bright and even bottom of the leaves with ratio of 3:1 of red fringe to green leaf.35 aroma components were identified in wild tea and were classified into six types,including fatty compounds,alcohols,ketones,olefins,aldehydes,pyrrole compounds.New processing technology could produce more aroma components,more mellow,thick,fresh and brisk taste,sweeter after taste and better brewing resistance than clean and traditional technology.[Conclusion]Wild'Tieguanyin'tea by new processing technology had unique quality characteristics and richer aroma components.
万方数据
维普
