湖南红茶实物标准样制作及品质分析

doi:10.13305/j.cnki.jts.2022.06.003

Abstract

Abstract: The standard tea samples are indispensable for the objective and accurate identification of tea quality. In this study, the preparation process of standard Hunan black tea standard samples was introduced and its quality was analyzed. The results of the sensory evaluation and biochemical components show that the supper grade of standard Hunan black tea sample had the highest amino acid content, making the taste sweet and mellow. The terpenoid contents in 110 volatile aroma substances identified were significantly higher than those of other tea samples, and the aroma was tender, sweet, rich and lasting. The first grade standard sample had the highest water extracts and catechin content, making the taste mellow. Meanwhile 114 volatile aroma substances were identified, with the contents of various volatile components in the middle level, showing a pure sweet flavor. The second grade standard sample contained relatively low taste component contents, showing sweet with a bit thick taste, and 109 volatile aroma substances were identified. The contents of fatty acid-derived volatile substances and carotenoids were significantly higher than those of other tea samples, showing sweet and floral aroma. This study can provide a reference for the processing and production of Hunan black tea.

Key words: Hunan black tea, standard sample, taste quality components, aroma quality components

CLC Number:

YIN Xia, TONG Tong, XIAO Yangbo, HUANG Jing, BAO Xiaocun, LIU Shujuan, WU Wenliang, WANG Kuofei, WU Chongyue, LIU Zhonghua, ZHANG Shuguang. Preparation and Quality Analysis of Standard Samples of Hunan Black Tea[J]. Journal of Tea Science, 2022, 42(6): 875-885.

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Preparation and Quality Analysis of Standard Samples of Hunan Black Tea

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