Analysis on the quality of local tea in Huizhou city and suggestions for its industrialization
Journal Title: 广东农业科学 - Year 2018, Vol 45, Issue 3
Abstract
"This paper outlined the production history，main producing counties（ districts） and production status of Huizhou local characteristic teas. Samples of green tea，black tea，purple bud tea and substitute tea（ sweet tea and Moringa tea） representative of Huizhou local characteristics tea were collected，and their main quality components were determined. The results showed that Huizhou Hakka fried green teas contained polyphenols 21.27%-42.28%， amino acid 1.66%-5.48%，caffeine 1.80%-3.57%，soluble sugar 2.57%-5.75%， water extract 38.22%-53.53%， phenol ammonia ratio 4.96-18.28. Anthocyanin of purple bud tea was 1.11%-1.50%（ average content was 1.69 times that of non-purple bud teas），its biochemical quality characteristics are similar to Hakka fried green tea in Meizhou and Heyuan of Guangdong. Huizhou black tea was newly developed，its biochemical quality conformed to the standard of black tea and needs further development. Sweet tea and Moringa tea were rich in contents，low content of polyphenols and caffeine，so that had certain health care function and good prospects for the developing nutrition functional products."
Authors and Affiliations
Chu-run CHEN
Keywords
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- EP ID EP596258
- DOI 10.16768/j.issn.1004-874X.2018.03.007
- Views 59
- Downloads 0
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