Effect of Different Green Tea Materials on the Quality of Tea Extract
Published:
2019-12-24
The relationship between green tea raw materials and tea extracts was studied through sensory evaluation, catechin composition, tea polyphenols and caffeine content analysis of green tea raw materials and their extracts from Yunnan, Guangxi, Hunan and other places The results of sensory evaluation showed that the suitability of instant green tea from small and medium leaf species was better, but the processing rate was 26.75% lower than that from large leaf species. The content of tea polyphenols and total catechins in large leaf species were 40.27% and 39.71% higher than those of small leaf species, respectively, which were suitable for producing instant tea and catechin extracts with high content of catechins Taking Yunnan and Guangxi big leaf green tea as raw materials, the instant green tea was prepared through three different blending schemes. The complementarity of tea raw materials can be used to increase the production rate by 10.00% on the premise of maintaining a relatively stable and good quality.
The relationship between green tea raw materials and tea extracts was studied through sensory evaluation, catechin composition, tea polyphenols and caffeine content analysis of green tea raw materials and their extracts from Yunnan, Guangxi, Hunan and other places The results of sensory evaluation showed that the suitability of instant green tea from small and medium leaf species was better, but the processing rate was 26.75% lower than that from large leaf species. The content of tea polyphenols and total catechins in large leaf species were 40.27% and 39.71% higher than those of small leaf species, respectively, which were suitable for producing instant tea and catechin extracts with high content of catechins Taking Yunnan and Guangxi big leaf green tea as raw materials, the instant green tea was prepared through three different blending schemes. The complementarity of tea raw materials can be used to increase the production rate by 10.00% on the premise of maintaining a relatively stable and good quality.
Completed by: [1] Key Laboratory of Ministry of Tea Education, Hunan Agricultural University, Changsha 410128, Hunan [2] School of Horticulture and Landscape Architecture, Hunan Agricultural University, Changsha 410128, Hunan.
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