Effect of Withering Time on CTC Black Tea Quality

doi:10.11924/j.issn.1000-6850.casb15080022

Abstract

Abstract: In order to study the effect of different withering time on processing and quality of Yunnan CTC black tea, the authors used the method of withering trough to explore the change of enzyme activity and quality ingredients during withering time of 2, 4, 6, 8, 10 h and the sensory quality of the finished tea. The research showed that polyphenol oxidase and peroxidase activity decreased with the withering time, PPO and POD activity of withering leaf showed a significant correlation with water content; the content of tea polyphenols and catechins decreased because of oxidizing during rolling and cutting periods, amino acids and water extracts decreased too. The theaflavins content of CTC black tea gradually decreased with the prolonging of withering time, it showed a significantly positive correlation with the sensory evaluation score of the tea soup, the correlation coefficient was 0.98. In general, the broken black tea (CTC) with the best sensory quality could be obtained when the withering time was 4 hours and the water content of withering leaves was 69.4%.

CLC Number:

TS272.4

Wang Weiwei,Jiang Heyuan,Jiang Yongwen and Zhang Jianyong. Effect of Withering Time on CTC Black Tea Quality[J]. Chinese Agricultural Science Bulletin, 2016, 32(4): 129-135.

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