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The sweet taste of black tea

 Last Update: 2022-09-03
 Source: Internet
 Author: User

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Taste is the most important quality factor of tea, accounting for 30% of the sensory evaluation of tea

The composition of the taste of tea soup is not a simple linear superposition of taste components

The chemical components that affect the taste of black tea mainly include the following categories: polyphenols, caffeine, flavonoid glycosides, amino acids, organic acids, sugars,

Withering, rolling, fermentation and drying are the main steps of black tea processing

The dynamic fermentation method is conducive to promoting the transformation and consumption of catechins in leaves, promoting the formation of high-quality components such as theaflavins, thearubigins, amino acids and soluble sugars, and helping to improve the sweet taste of black tea

Fermentation temperature and time have a regulating effect on the formation of black tea flavor

Drying is divided into hair fire and foot fire

Different drying temperatures result in different thermal transformations of quality components

(Source: Wu Shimin, China Tea Society)

"China Food News" (Version 07, June 17, 2021)

(Editor-in-charge: Yuan Guofeng)

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