Influence of Rolling Temperature on Physicochemical Quality of Congou Black Tea
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Abstract:
In order to identify the effect of rolling temperature on the quality of Congou black tea, the peroxidase (PPO) and polyphenoloxidase (POD) activities of Zhejiang small leaf Congou black tea prepared under different rolling temperatures were analyzed, and the changes in sensory quality, physicochemical quality, and aroma components in the final tea products were examined. The results showed that with a low rolling temperature (20±2 ℃), high PPO and POD activities were maintained in the tea, theaflavin content was significantly increased in the final tea product, and the L value (brightness) and a value (redness) of the tea liquor were increased. The content of tea polyphenols and caffeine were significantly decreased, and the formation of aldehydes, alcohols, ketones, and other aroma components were significantly increased. In particular, the content of benzene acetaldehyde, linalool, nerolidol, ionone, geranyl acetone, and other important aroma components in the black tea were increased remarkably. Therefore, rolling at lower temperature can serve as a new and effective technique to enhance the quality of Congou black tea.
