Mulberry Tea Processed with Leaves of Different Maturity and Under Different Fermentation Degrees: A Study on the Processing Suitability

doi:10.11924/j.issn.1000-6850.casb2022-1014

Abstract

Abstract:

To understand the processing suitability of mulberry tea processed by leaves of different maturity, mulberry leaves of fruit and leaf dual-use mulberry variety ‘Yueshenda 10’ which has the largest planting area in China were taken as the raw materials, to process mulberry tea with different fermentation degrees by corresponding processing technologies of green tea, oolong tea and black tea, respectively. The nutrient active ingredients and sensory quality of the processed tea samples were analyzed. The results showed that the total polyphenol content of mulberry tea processed by mulberry leaves of three kinds of maturity decreased gradually with the deepening of fermentation, while the content of total polysaccharide, free amino acid and water extract increased gradually. In the mulberry tea processed by mulberry leaves with maturity I (leaf position 1-4), the total score of sensory quality of green tea was the highest, and the taste and aroma of oolong tea and black tea were slightly better than those of green tea. In the mulberry tea processed by mulberry leaves with maturity II (leaf position 5-8), the total score of oolong tea was the highest. In the mulberry tea processed by mulberry leaves with maturity III (leaf position 9-12), the total score of black tea was slightly higher than that of oolong tea, while the total score of green tea was the lowest. Considering the content of nutrient active ingredients and the sensory quality score results of mulberry tea, mulberry leaves with maturity I are more suitable for green tea processing, mulberry leaves with maturity II have wide suitability, which are suitable for oolong tea, green tea or black tea processing, and mulberry leaves with maturity III are more suitable for black tea or oolong tea processing. The results of this experiment can provide reference for the production of mulberry tea and the comprehensive development of mulberry leaves.

Key words: processing suitability, mulberry leave, maturity, mulberry tea, fermentation degree

XIAO Yang, SHEN Weizhi, YANG Qiong, XING Dongxu, LI Qingrong, ZOU Yuxiao. Mulberry Tea Processed with Leaves of Different Maturity and Under Different Fermentation Degrees: A Study on the Processing Suitability[J]. Chinese Agricultural Science Bulletin, 2023, 39(11): 152-158.

Figures/Tables 6

References 33

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序号	桑叶成熟度	桑叶茶类型	试验分组
1	I	桑叶绿茶	绿茶I组
2		桑叶乌龙茶	乌龙茶I组
3		桑叶红茶	红茶I组
4		鲜桑叶	鲜叶I组
5	II	桑叶绿茶	绿茶II组
6		桑叶乌龙茶	乌龙茶II
7		桑叶红茶	红茶II组
8		鲜桑叶	鲜叶II组
9	III	桑叶绿茶	绿茶III组
10		桑叶乌龙茶	乌龙茶III组
11		桑叶红茶	红茶III组
12		鲜桑叶	鲜叶III组

序号	桑叶成熟度	桑叶茶类型	试验分组
1	I	桑叶绿茶	绿茶I组
2		桑叶乌龙茶	乌龙茶I组
3		桑叶红茶	红茶I组
4		鲜桑叶	鲜叶I组
5	II	桑叶绿茶	绿茶II组
6		桑叶乌龙茶	乌龙茶II
7		桑叶红茶	红茶II组
8		鲜桑叶	鲜叶II组
9	III	桑叶绿茶	绿茶III组
10		桑叶乌龙茶	乌龙茶III组
11		桑叶红茶	红茶III组
12		鲜桑叶	鲜叶III组

组别	总多酚/(mg/g)	总多糖/(mg/g)	游离氨基酸/(mg/g)	水浸出物/%
鲜叶I组	24.32±0.30a	15.45±0.03b	19.5±0.05c	23.68±0.03c
绿茶I组	24.15±0.37a	15.88±0.07b	19.4±0.08c	25.13±0.05b
乌龙茶I组	22.76±0.26b	15.09±0.04b	20.3±0.13b	25.09±0.07b
红茶I组	20.51±0.37c	17.36±0.11a	20.7±0.09a	26.17±0.04a

组别	总多酚/(mg/g)	总多糖/(mg/g)	游离氨基酸/(mg/g)	水浸出物/%
鲜叶I组	24.32±0.30a	15.45±0.03b	19.5±0.05c	23.68±0.03c
绿茶I组	24.15±0.37a	15.88±0.07b	19.4±0.08c	25.13±0.05b
乌龙茶I组	22.76±0.26b	15.09±0.04b	20.3±0.13b	25.09±0.07b
红茶I组	20.51±0.37c	17.36±0.11a	20.7±0.09a	26.17±0.04a

组别	总多酚/(mg/g)	总多糖/(mg/g)	游离氨基酸/(mg/g)	水浸出物/%
鲜叶II组	22.66±0.38a	19.70±0.05d	18.1±0.07c	26.50±0.05d
绿茶II组	21.65±0.54a	23.62±0.09c	18.3±0.18c	27.12±0.09c
乌龙茶II	19.09±0.60b	25.17±0.17b	19.8±0.25b	28.17±0.06b
红茶II组	18.26±0.48b	29.43±0.23a	20.6±0.16a	31.16±0.12a