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Effects of freeze withering on polyphenol oxidase and β glucosidase activity of tea leaves

Xia Tao; Tong Qiqing (Dept.of Tea Sci.,Zhejiang Agricultural University, Hangzhou 310029, China)  
Polyphenol oxidase and β glucosidase play important roles in the formation of black tea quality. The results showed that, in comparison with natural withering,freeze withering could shorten withering and fermentation time, promote simultaneous fermentation, but not increase polyphenol oxidase and β glucosidase activity. It is suggested that freeze withering has a negative effect on the formation of black tea quality.
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