Abstract:

In order to find out the difference of fuguns growing on the different degree of raw tea and the impact which fuguns growing bring to the raw materials. In this paper, using the 2008 Fuzhuan Brick tea raw materials (A), 2008 Jinxiang Yi brick raw material (B), Bian Xiao raw material (C), and with the finished product (D) of 2008 Jinxiang Yi Fuzhuan Brick Tea raw materials with “quick maturation” as the raw materials of “fungus growing on the loose tea”, inspection of the major changes of biochemical components and the number of Eurotium cristatum which was the unique microorganism on the Fu tea during the processing of fungus growing, the results showed that the content of tea polyphenols, catechins, flavonoids, soluble sugars, crude fiber were decreased to some extent, while the content of amylose increased with a mall scale; E. cristatum were multiply faster during the processing with 5 days, they entered the exponential growth at the third day, and then increased at a low speed. Four kinds of Fu tea products’ quality were better than their raw materials; the variation of biochemical components and the number of E. cristatum made a foundation for the quality improvement during the process.