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Chinese Agricultural Science Bulletin ›› 2015, Vol. 31 ›› Issue (8): 235-239.doi: 10.11924/j.issn.1000-6850.2014-2615

Special Issue: 园艺

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Effects of Three Factors on the Qualities of Cordyceps Polysaccharide Tea

Huang Yingjie, Yao Yanni, Pan Xin, Huang Youyi   

  1. (Ministry of Education Key Laboratory of Horticultural Plant Biology/ Tea Science Department of Horticulture and Forestry Science College, Huazhong Agricultural University, Wuhan 430070)
  • Received:2014-09-27 Revised:2015-02-28 Accepted:2015-02-10 Online:2015-04-07 Published:2015-04-07

Abstract: A Cordyceps polysaccharide tea was processed by adding Cordyceps polysaccharide to summer autumn tea leaves. Through comparing the qualities of Cordyceps polysaccharide teas processed by adding different Cordyceps polysaccharide amounts, different green teas and different drying methods, the results showed that high quality Cordyceps polysaccharide tea could be obtained by adding 20%-30% (m/m) Cordyceps polysaccharide, and taking baked green tea or shined green tea as the material and roasting as the drying method. Adding Cordyceps polysaccharide can not only improve the quality of summer and autumn tea, but also promote its utilization and exploitation.