Effect of Rolling Time on Quality of Green Tea E-Cha No.10

doi:10.14088/j.cnki.issn0439-8114.2018.16.019

Abstract

Abstract: To study the effect of rolling time on quality of green tea E-Cha No.10 and optimize the rolling technology, the sensory quality and physical and chemical quality of green tea treated by different rolling time（0, 10, 20, 30, 40 min） by 6CR-35 rolling machine was studied. The results showed that rolling for 10 to 20 min was appropriate for green tea to maintain green, have bloomed and tippy appearance, green and bright infusion color, high floral and chestnut aroma, fresh and mellow taste, the minimum ratio of polyphenols to amino acids, lower index of catechin, which hinted the bitter and astringe extent of tea liquor, and furthermore, higher content of chlorophyll a, chlorophyll b and total chlorophyll, harmonious color of tea appearance and infusion. In conclusion, rolling for 10 to 20 min was appropriate for high-quality green tea made from E-Cha No.10.

Key words: E-Cha No.10, high quality green tea, rolling time, quality

CLC Number:

TS272.4

DONG Chen, QU Feng-feng, AI Ze-yi, ZHENG Shi-bing, RAN Mao-quan, LI Xian-ling, NI De-jiang. Effect of Rolling Time on Quality of Green Tea E-Cha No.10[J]. HUBEI AGRICULTURAL SCIENCES, 2018, 57(16): 83-87.

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