PDF(Pubmed)
Abstract：
Tea (Camellia sinensis) has grown for over 300 years and is recognized worldwide as among other well-renowned crops. The quality of black tea depends on plucking (method, standard, season, and intervals), withering and rolling (time and temperature), fermentation (time, temperature, and RH), drying (temperature and method), and storage conditions, which have a high influence on the final quality of black tea. At the rolling stage, the oxidation process is initiated and ends at the early drying stage until the enzymes that transform tea polyphenols into thearubigins (TRs) and theaflavins (TFs) are denatured by heat. By increasing fermentation time, TRs increased, and TF decreased. Each is liable for black tea\'s brightness, taste, and color. The amino acids and essential oils also grant a distinctive taste and aroma to black tea. Throughout withering, rolling, and fermentation, increases were found in essential oil content, but during drying, a decrease was observed. However, the Maillard reaction, which occurs when amino acids react with sugar during drying, reimburses for this decrease and enhances the flavor and color of black tea. As compared to normal conditions, accelerated storage showed a slight decrease in the total color, TF, and TRs. It is concluded that including plucking, each processing step (adopted technique) and storage system has a remarkable impact on black tea\'s final quality. To maintain the quality, an advanced mechanism is needed to optimize such factors to produce high-quality black tea, and an objective setting technique should be devised to attain the desirable quality characteristics.
摘要：
茶（山茶）已经生长了300多年，并在世界范围内被公认为其他知名作物。红茶的质量取决于采摘(方法，标准,季节,和间隔)，枯萎和轧制（时间和温度），发酵(时间，温度,和RH），干燥（温度和方法），和储存条件，这对红茶的最终质量有很大影响。在滚动阶段，氧化过程在早期干燥阶段开始和结束，直到将茶多酚转化为thearubigins（TRs）和茶黄素（TFs）的酶被加热变性。通过增加发酵时间，TRs增加，TF下降。每个人都对红茶的亮度负责，味道,和颜色。氨基酸和精油也赋予红茶独特的味道和香气。在整个枯萎过程中，滚动,和发酵，发现精油含量增加，但在干燥过程中,观察到下降。然而,Maillard的反应,当氨基酸在干燥过程中与糖反应时，补偿这种减少和增强红茶的味道和颜色。与正常情况相比，加速储存显示总颜色略有下降，TF,和TRs。结论是，包括拔除，每个加工步骤（采用的技术）和储存系统都对红茶的最终质量有显著影响。为了保持质量，需要一种先进的机制来优化这些因素，以生产高质量的红茶，和客观设置技术应该被设计成达到理想的质量特性。
