Comparison of the Quality and Aroma Components of Rizhao Green Tea harvested in Summer Dried under Different Roasting Conditions
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Abstract:
In order to improve the overall quality of Rizhao green tea harvested in summer, the sensory evaluation, changes of main quality components and aroma components of Rizhao green tea harvested in summer dried by the technology of circular roll-roasting (processing for 30 minutes) and tea re-drying (processing for 30 minutes, 60 minutes and 90 minutes) were analyzed. The results showed that the quality characteristics of Rizhao green tea harvested in summer dried by different roasting methods were obvious different. The quality of green tea dried by re-drying technology (processing for 30 minutes) was better than other three roasting methods, with the tighter shape, the more moist color, the greener soup, no obvious water tightness taste; the higher retention of the contents (water extracts, tea polyphenols and free amino acids were 44.70%, 16.00% and 2.20%, respectively), the lower damage to the total amount of chlorophyll (0.27%), the significant reduction of heterocyclic compounds with high-fire aroma. Thirty-eight identical aroma components were detected in 4 kinds of Rizhao green tea dried by different methods. The main aroma components of green tea processed by there-drying technology for 30 minutes were esters, while the other three kinds of green tea were acids. Therefore, the problem of poor quality of traditional summer green tea could be effectively solved using the tea re-drying technology for 30 minutes at 130 ℃. The results of this work can provide theoretical basis for the application of there-drying technology in the processing of Rizhao Green Tea.
