Abstract:

It was about how to control the quality of black tea by using the quality index of scientometrics with scientific instrument analysis means. According to the theory on biochemical changes of good quality of Kungfu black, set the time of optimum fermentation process with Spectrophotometer in 460 mm through fermentation process. The experimental results indicated that the method which to define the time of optimum fermentation was measuring the content of theaflavin better than the traditional method which judge the optimum fermentation of Kungfu black by the leaves and aroma. Determine the optimum fermentation of Kungfu black by timing detecting the change of theaflavin in black tea aqueous solution can solve the limitations and fuzziness by someone’s judgment through the senses, and can keep production quality stable with increases.