Home > Archive>Volume 43, Issue 6, 2024 >270-281. DOI:10.13300/j.cnki.hnlkxb.2024.06.026
PDF HTML XML Export Cite reminder
Effects of sunlight withering on quality of processed black tea with different fresh leaf tenderness and tea plant varieties
Author:
Affiliation:

1.College of Horticulture & Forestry Sciences/National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops， Huazhong Agricultural University， Wuhan 430070， China;2.Yichang Ruixi E-commerce Co.， Ltd.， Zigui443600， China

Clc Number:

S571.1

  • Article
    • |
  • Figures
    • |
  • Metrics
    • |
  • Reference
    • |
  • Related
    • |
  • Cited by
    • | |
  • Comments
    Abstract:

    Sunlight withering treatment was conducted on different tea varieties including black tea， green tea and red green mixed varieties， and different tenderness of fresh leaf including one bud with one leaf， one bud with two leaves to study the effects of sunlight withering on the quality of processed black tea with different fresh leaf tenderness and tea plant varieties. The results showed that the effects of sunlight withering on the quality of processed black tea of different fresh leaf tenderness and tea plant cultivars were different. There was less damage to the leaves and the content of tea polyphenols and amino acids respectively decreased by 1%, 6%, 8% and 11%, 19%, 14% during the withering process of the tenderness of fresh leaf including one bud with two or three leaves and below. The content of soluble sugar increased more， increasing by 15%， 13% and 11%， respectively. The content of theaflavins was relatively high， with a significant increase of 32% in black tea with one bud with three leaves and 10% with one bud with four or five leaves. It is indicated that sunlight withering has a significant effect on treating the tenderness of fresh leaf including one bud with two or three leaves and below， and is suitable for tea tree varieties with weaker floral and fruity aromas. It is not necessary to perform sunlight withering on varieties of processed black tea with strong floral and fruity aromas. Albino and purple varieties are not suitable for sunlight withering.

    Fig.1 Changes of withered leaves of black tea with different tenderness of sunlight withering
    Fig.2 Radar chart of taste and aroma factors of black tea with different tenderness of sunlight withering
    Fig.3 Changes of withered leaves of black tea with different tea plant varieties of sunlight withering
    Fig.4 Heat map of aroma and taste factors of black tea with different tea plant varieties of sunlight withering
    Fig.5 Physical and chemical analysis of black tea with different varieties of sunlight withering
    Fig.6 Content of theaflavin components of black tea with different varieties of sunlight withering
    Table 1 Sensory evaluation of black tea with different tenderness of sunlight withering
    Table 2 Physical and chemical analysis of black tea with different tenderness of sunlight withering
    Table 3 Content of theaflavin components in black tea with different tenderness of sunlight withering
    Table 4 Sensory evaluation of sunlight withering of black tea with different varieties
    Reference
    Related
    Cited by
Get Citation

曹诗雨,吴转容,廖凯丽,王萍,张德,余志,陈玉琼,倪德江. Effects of sunlight withering on quality of processed black tea with different fresh leaf tenderness and tea plant varieties[J]. Jorunal of Huazhong Agricultural University,2024,43(6):270-281.

Copy
Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:March 18,2024
  • Online: January 07,2025
Article QR Code

Contact Us

Tel: 027-87287364
Postcode: 430070
E-mail：hnlkxb@mail.hzau.edu.cn
Address: No.1 Shizishan Street,Hongshan District,Wuhan, Hubei,China

Journal Subscription Email Alert ISSN:1000-2421 FPostal Code:BM 3816 CN:42-1181/S Domestic Code:38-120

Jorunal of Huazhong Agricultural University ® 2025 All Rights Reserved   Supported by:Beijing E-Tiller Technology Development Co., Ltd.