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Effects of withering on the main physical properties of withered tea leaves and the sensory quality of congou black tea

文献类型： 外文期刊

作者： Ye, Yulong 1 ; Dong, Chunwang 3 ; Luo, Fan 2 ; Cui, Jilai 4 ; Liao, Xueli 1 ; Lu, Anxia 1 ; Yan, Jingna 1 ; Mao, Shihong; 1 ;

作者机构： 1.Southwest Univ, Coll Food Sci, Chongqing 400715, Peoples R China

2.Sichuan Acad Agr Sci, Tea Res Inst, Chengdu, Sichuan, Peoples R China

3.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou, Zhejiang, Peoples R China

4.Xinyang Normal Univ, Coll Life Sci, Xinyang, Henan, Peoples R China

5.Southwest Univ, State Key Lab Silkworm Genome Biol, Chongqing, Peoples R China

关键词： congou black tea; machine vision; sensory evaluation; texture analysis; withering

期刊名称：JOURNAL OF TEXTURE STUDIES （ 影响因子：3.223； 五年影响因子：2.783 ）

ISSN： 0022-4901

年卷期：

页码：

收录情况： SCI

摘要： To explore the relationship between the moisture content of withered tea leaves and their physical properties (i.e., elasticity, plasticity, flexibility, and texture) during withering, texture analyzer was employed to test the elasticity and flexibility of withered tea leaves with different moisture contents. The texture was evaluated by computer vision technology. The withered tea leaves with different moisture contents were used to process congou black tea, which was then subjected to sensory evaluation. Results showed that good elasticity, optimal flexibility, and plasticity were achieved when the moisture content of the withered tea leaves of Fudingdabai comprising two leaves and one bud varied arranging from 65.51 to 61.48%. The sensory evaluation of congou black tea revealed that moderate withering was better than long-term withering and that both moderate and long-term withering were better than no withering during processing. The moisture content was significantly correlated with the flexibility and plasticity of the withered tea leaves. Fresh tea leaves undergoing moderate withering with moisture content of 65.51-61.48% to process congou black tea, good tea shape and liquor color were achieved. This study provided new evidence that the moisture content of withered tea leaves significantly affected the quality of black tea.

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