Characteristics of Keemun black tea, dark tea and green tea processed from C. sinensis var. Zhuye5/4/2020 Affiliation Ronglin Li1*, Zhenmin Hu1, Zeyi Ai1, Jianhua Yang2,Hao Zheng2,Zhengtao Chen3,Haihua Shi3
Abstract
Sensor quality, chemical components as well as radical scavenging ability of 3 kinds of tea, namely, spiral-shaped black tea, Ancha dark tea, Maofeng green tea, which are processed from Camellia sinensis, cultivar Zhuye, in Keemun tea growing area, were investigated. The taste of the dark tea could be described as heavy and mellow,but it possesses neither stale taste nor aging aroma. The content of epigallocatechin gallate (EGCG) in green tea was the highest in all 3 kinds of tested tea, while the contents of epigallocatechin (EGC) and gallocatechin gallate (GCG) in the dark tea was higher than that in Green tea. The typical aroma component linalool oxide and geraniol reached 8% and 14.5% of the total essential oils content in the black tea, respectively. The roast fragrance components 6-ethenyltetrahydro-2,2,6-trimethyl-2H-pyran-3-ol and 1-ethyl-1H-pyrrole-2-carboxaldehyde were also found in the spiral-shaped black tea, which may be produced in the roasting stage of the shaping process. Difference of the scavenging effect for free radical DPPH, superoxide anionic and hydroxyl radical between the 3 kinds of tea was not significant, while the general reducing power was green tea > dark tea > black tea. There was no common trend for the impact of extracting methods for different radical scavenging assays for the tested tea samples. Keywords: quality, anti-oxidation, spiral-shaped black tea, Ancha dark tea, Maofeng green tea, Keemun
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