Quality of Newly Developed Black Tea,Panyong Congou“Daxueshi”

ZHANG Lei; YANG Ru-xing; CHEN Zhi-zhi; GUO Cong; GUO Guang-hui

doi:10.19303/j.issn.1008-0384.2014.12.023

Volume 29 Issue 12

Dec. 2014

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ZHANG Lei, YANG Ru-xing, CHEN Zhi-zhi, GUO Cong, GUO Guang-hui. Quality of Newly Developed Black Tea,Panyong Congou“Daxueshi”[J]. Fujian Journal of Agricultural Sciences, 2014, 29(12): 1277-1280. doi: 10.19303/j.issn.1008-0384.2014.12.023

Citation:

ZHANG Lei, YANG Ru-xing, CHEN Zhi-zhi, GUO Cong, GUO Guang-hui. Quality of Newly Developed Black Tea,Panyong Congou“Daxueshi”[J]. Fujian Journal of Agricultural Sciences, 2014, 29(12): 1277-1280. doi: 10.19303/j.issn.1008-0384.2014.12.023

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Quality of Newly Developed Black Tea,Panyong Congou“Daxueshi”

doi: 10.19303/j.issn.1008-0384.2014.12.023

1. Tea Research Institute,Fujian Academy of Agricultural Sciences;
2. Fujian Pingyue Tea Co.,Ltd.

Received Date: 2014-10-05
Publish Date: 2014-12-18

Abstract

Abstract

Fresh leaves from the new variety of tea, Tanyang Caicha, were processed into the black tea, Panyong Congou “Daxueshi”.The sensory quality and aromatic constituents of the tea were determined.The sensory score of the tea was 4.25 points higher than the Super Panyong Congou tea available on the market, with better ratings on the shape, flavor and taste.The contents of water soluble matters, polyphenols, free amino acids, catechin and caffeine of the tea sample were 46.8%, 16.8%, 4.3%, 3.1% and 3.98%, respectively.There were 43 aromatic compounds isolated from the tea.Among them, the alcohols had the highest concentration (51.91%, 13.14%, and9.91% were cis-geraniol, salicylic acid methyl ester andβ-linalool, respectively) .They rendered the characteristic sweet, flowery and fruity aroma of Panyong Congou“Daxueshi”.
- Tanyang Caicha (Camellia sinensis),
- panyong congou“Daxueshi”,
- new process,
- characteristic aroma,

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References(8)

References

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