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《Northern Horticulture》 2012-10
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Dark Green Tea Processing Craft in Southen Shaanxi

YAN Lie-juan,XIAO Bin,SUO Luo-dan,MA Xiao-xue,XIAO Xiao(College of Horticulture,Northwest Agricultural and Forestry University,Yangling,Shaanxi 712100)  
With processing dark green tea by using fresh leaves produced in Autumn as raw material in Hanzhong Xixiang county.According to the sequence of fixation,rub twists,pile-fermentation and drying,and the national standard,used the ultraviolet specrophotometer,polyphenols,caffeine,amino acids,carbohyd rate and pigment were tested contains composition of processing dark green tea to pile-fermentation,to explore the better process parameters.The results showed that with the pile-fermentation prolonged,the main biochemical components had changed.At the end of the pile-fermentation,thearubigins(TR),theaflavins(TF) and theabrownin(TB) were greatly increased;polyphenols,amino acids,caffeine and carbohydrate reduced.It showed that the better process parameters of dark green tea were fixation's leaf∶water was 0.2∶1,fixation's weight leaves was 10~12 kg,weight leaves when rub twists was 28~30 kg,thickness of spreading and drying was 10 cm,water content when pile-fermentation was about 50%.It showed that thearubigins(TR),theaflavins(TF),theabrownin(TB) were greatly increased and tea polyphenols was reduced,it revealed quality of dark green tea's color and tastes,further proof that the processing of dark tea.
【Fund】: 国家茶叶产业技术体系资助项目(CARS-23)
【CateGory Index】: TS272.4
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