Simplifying the Processing of Broken Green Tea from Hubei Province and Improvement of Physico-chemical Quality
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Abstract:
In order to improve the quality of broken green tea of Hubei Province and reduce production costs, the current broken green tea processing procedure was used as a control to compare and analyze the sensory scores, color quality, physico-chemical components, aroma components and production costs of the samples prepared by different processes. The results showed that the broken green tea prepared by the lightly simplified process (treatment 3) had the highest sensory scores (79.8, which was 1.45 points higher than the control). Compared with the control, such dried tea had significantly increased brightness (p<0.01), and its tea infusion had an increased hue value (by 132%, p<0.01), higher catechin quality index (p<0.01), increased contents of aroma components (phenylacetaldehyde, (E,E)-2,4-heptadienal, safranal, nerol, cis-linalool oxide, β-ionone, trans-geranylacetone and α-copaene), and reduced labor cost (by 25%). Taken together, the lightly simplified process improved effectively the quality of broken green tea and reduced the production costs, which could be used as an effective technical means to improve the quality of broken green tea.
