Abstract:

In order to study the effect of primary processing technics on relations between of major biochemical components and quality of Keemun black tea during processing, using high, medium or low three Withering wind-force or drying ways. The results showed that the effect of Withering and drying technics on hydrolysates, polyphenols and its oxide of Keemun black tea wasn’t obvious, through analyzing the experimental data of Withering and First drying research showed that available equipments had better suitability to regulation and control of tea processing. Withering way of high wind worked more efficiently, but ydrolysis weaker,the hydrolysates such as pectic substances, freeaminoacid and soluble sugar is slightly lower than others, withering way of low wind worked less inefficient, hydrolysis stronger, withering way of medium wind worked more inefficient, hydrolysis stronger. Enzyme reaction and hyther on slight treatment of first drying degree was stronger and had longer time, the major biochemical components such as soluble sugar, freeaminoacid and polyphenols is slightly lower than others. Medium treatment of first drying degree had higher contents of the major biochemical components, the proportion of theaflavins, thearubigins and Theabrowns was proportional. It was less beneficial to the formation of aroma while first drying degree located on high treatment.