Effects of Spreading Fresh Leaves with Different Water Loss Extent on Quality of Summer Green Tea
[Objective]The effects of spreading summer fresh leaves with different water loss extent on the quality of green tea were explored to provide the theoretical basis for effectively improving the quality of summer green tea.[Method]The one bud with two leaves and one bud with three leaves(summer fresh tea leaves)of Wufeng population species in Hubei were taken as raw materials,then processed into dry tea samples after spreading fresh leaves with different water loss extent(10%,15%,20%and 25%),and then the content of their biochemical components was determined,finally the quality was evaluated comprehensively combining with sensory evaluation.[Result]The tea samples processed by spreading fresh leaves with 15%water loss got the highest aroma score with 81.25;The tea samples processed by spreading fresh leaves with 20%water loss got the best taste score with 77.83;The tea samples processed by spreading fresh leaves with 15%water loss had the highest sensory quality score,reaching 78.61,which was significantly higher than that of 25%water loss treatment.The soluble sugar contents of tea samples processed by spreading fresh leaves with 10%and 15%water loss were 22.29 g/kg and 21.83 g/kg,which were significantly higher than that of 20%and 25%water loss treatments.Tea polyphenols contents of tea samples processed by spreading fresh leaves with 10%and 15%water loss were 177.29 g/kg and 177.25 g/kg,which were significantly lower than that of 20%and 25%water loss treatments.The amino acid content of tea samples processed by spreading fresh leaves with 15%water loss was the highest,reaching 32.59 g/kg,which was higher than that of 25%water loss treatment.The phenol-ammonia ratio of tea samples processed by spreading fresh leaves with 15%water loss was the lowest with 5.44,which was significantly lower than that of 25%water loss treatment.[Conclusion]The green tea processed by spreading summer fresh tea leaves with 15%water loss has the minimum phenol-ammonia ratio,best sensory quality,strong taste,basically no bitter taste,and delicate fragrance with chestnut flavor.
summer green teawater loss extent of spreadingqualitysensory evaluation
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