Effects of Exogenous Enzymes on the Quality of JinGuanYin Black Tea
The JinGuanYin tea plant belongs to medium leaf and early picked tea varity.The fresh leaf of it is suitable to make olong tea, black, green and white tea.The tea plant was already introduced to Guangdong, Guangxi and Zhejiang provinces.In summer, because of the high temperature and strong sunshine, the content of tea polyphenols in leaves was high and the content of amino acids was low.Finally the quality of tea made in summer was poorer than that made in spring and autumn.Presently, there are many methods used to improve the quality of summer tea, such as natual spreading for producing green tea and adding exogenous enzymes to improve the aroma of oolong tea.According to researches, adding exogenous enzymes in tea processing can improve the quality of tea.In this study, the exogenous xylanase, cellulose and papain were adding during the withering process to investigate the effects of exogenous enzymes on the biochemical compounds of summer black tea and to improve the quality of Jin GuanYin black tea in summer.The results showed that adding Exogenous Enzymes can improve the quality of summer black tea significantly.
Luo Jing-jing Wang Deng-liang
College of Horticulture, South China Agricultural University, Guangzhou 510642, China
国际会议
International Tea Symposium 2014(ITS 2014)(国际茶叶学术研讨会)
杭州
英文
330-332
2014-09-10（万方平台首次上网日期，不代表论文的发表时间）