Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea

ZHANG Longxue; QI Junran; CHEN Xinying; WANG Sirui; ZHANG Lixia

doi:10.13386/j.issn1002-0306.2021120320

Volume 43 Issue 17

Aug. 2022

Turn off MathJax

Article Contents

Abstract

References

Science and Technology of Food Industry > 2022 > 43(17): 122-131. > DOI: 10.13386/j.issn1002-0306.2021120320

ZHANG Longxue, QI Junran, CHEN Xinying, et al. Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea[J]. Science and Technology of Food Industry, 2022, 43(17): 122−131. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021120320.

Citation:

PDF (6970 KB)

Effect of Low Temperature Treatment of Fresh Tea Leaves on the Quality of Yellow Tea

College of Horticulture Science and Engineering, Shandong Agricultural University, Taian 271018, China

More Information

Received Date: December 29, 2021
Available Online: June 27, 2022

Graphical Abstract

Abstract

Abstract

In order to explore the effect of low temperature treatment on the quality of yellow tea, this study took fresh leaves of ‘Jinxuan’ tea variety with one bud and one leaves as raw materials, taking natural lying at room temperature (25 ℃) as control, set 3 low temperature (10, 5, 0 ℃) and 5 treatment durations (8, 16, 24, 32, 40 h). The appearance characteristics of fresh leaves were observed and the relative conductivity, fat-soluble pigment and volatile components were determined. The sensory quality of processed yellow tea was evaluated and the main quality components were analyzed. The results showed that compared with the control group, the low temperature treatment of fresh leaves significantly increased the relative electrical conductivity, effectively reduced the chlorophyll content, and the aroma characteristics of volatiles in fresh leaves were significantly changed. Compared with the control yellow tea, low temperature treatment could effectively improve the yellow tea yellowing degree; After being treated at 10, 5 and 0 ℃ for 8 h, the contents of water extract and soluble sugar of tea increased significantly, while the contents of free amino acids in 5 ℃ and 0 ℃ treatment groups increased significantly. At the same time, the proportion of volatile substances with flower and fruit flavor in dry tea aroma increased. In conclusion, low temperature treatment of fresh leaves is helpful to improve the quality of ‘Jinxuan’ yellow tea, improve its taste mellow and aroma fragrance, and the best treatment temperature is 5~10 ℃ and duration is 16~24 h.
- yellow tea,
- low temperature of fresh leaves,
- Jinxuan,
- quality

FullText(HTML)

References (39)

References

[1]	周珅, 陈婵薇, 韩新征. 黄小茶的历史、产销现状及感官品质[J]. 茶业通报,2015,39(4):168−170. [ZHOU K, CHEN C W, HAN X Z. History, production and marketing status and sensory quality of yellow tea[J]. Tea Industry Report,2015,39(4):168−170. doi: 10.3969/j.issn.1006-5768.2015.04.009 ZHOU K, CHEN C W, HAN X Z. History, production and marketing status and sensory quality of yellow tea[J]. Tea Industry Report, 2015, 39(4): 168-170. doi: 10.3969/j.issn.1006-5768.2015.04.009
[2]	GUO X Y, HO C T, WILFRIED S, et al. Aroma compositions of large-leaf yellow tea and potential effect of theanine on volatile formation in tea[J]. Food Chemistry,2018:73−82.
[3]	XU J Y, WANG M, ZHAO J P, et al. Yellow tea (Camellia sinensis L.), a promising Chinese tea: Processing, chemical constituents and health benefits[J]. Food Research International,2018,107:567−577. doi: 10.1016/j.foodres.2018.01.063
[4]	张进华. 从鹿苑茶生产发展谈黄茶振兴[J]. 茶叶通讯,2011,38(3):45−47. [ZHANG J H. Discussion on the revitalization of yellow tea from the production and development of Luyuan Tea[J]. Journal of Tea Communication,2011,38(3):45−47. doi: 10.3969/j.issn.1009-525X.2011.03.016 ZHANG J H. Discussion on the revitalization of yellow tea from the production and development of Luyuan Tea[J]. Journal of Tea Communication, 2011, 38(3): 45-47. doi: 10.3969/j.issn.1009-525X.2011.03.016
[5]	朱小元, 宁井铭. 黄茶加工技术研究进展[J]. 茶业通报,2016,38(2):74−79. [ZHU X Y, NING J M. Research progress of yellow tea processing technology[J]. Tea Industry Report,2016,38(2):74−79. doi: 10.3969/j.issn.1006-5768.2016.02.008 ZHU X Y, NING J M. Research progress of yellow tea processing technology[J]. Tea Industry Report, 2016, 38(2): 74-79. doi: 10.3969/j.issn.1006-5768.2016.02.008
[6]	翁蔚. 2020年及2021年上半年中国茶叶市场概况[J]. 中国茶叶,2021,43(9):74−76. [WENG W. Overview of the Chinese tea market in 2020 and the first half of 2021[J]. Chinese Tea,2021,43(9):74−76. doi: 10.3969/j.issn.1000-3150.2021.09.011 WENG W. Overview of the Chinese tea market in 2020 and the first half of 2021[J]. Chinese Tea, 2021, 43(9): 74-76. doi: 10.3969/j.issn.1000-3150.2021.09.011
[7]	MURCHIE E H, YANG J, STELLA H, et al. Are there associations between grain filling rate and photosynthesis in the flag leaves of field-grown rice[J]. Journal of Experimental Botany,2002,53(378):2217−2224. doi: 10.1093/jxb/erf064
[8]	YADAV S K. Cold stress tolerance mechanisms in plants: A review[J]. Agronomy for Sustainable Development,2010,30(3):515−527. doi: 10.1051/agro/2009050
[9]	LAN T T, TAYLOR J S, CONSTABEL C P. The polyphenol oxidase gene family in land plants: Lineage-specific duplication and expansion[J]. Bmc Genomics,2012,13(1):395. doi: 10.1186/1471-2164-13-395
[10]	侯炳豪, 陈佳豪, 黄浩, 等. 冷冻处理对茶鲜叶与萎凋叶细胞破损率及红茶茶黄素含量影响研究[J]. 茶叶通讯,2020,47(3):421−426. [HOU B H, CHEN J H, HUANG H, et al. Effect of freezing treatments on the cell breakage rate of fresh and withered tea leaves and the content of theaflavins in black tea[J]. Tea Communication,2020,47(3):421−426. doi: 10.3969/j.issn.1009-525X.2020.03.009 HOU B H, CHEN J H, HUANG H, et al. Effect of freezing treatments on the cell breakage rate of fresh and withered tea leaves and the content of theaflavins in black tea[J]. Tea Communication, 2020, 47(3): 421-426. doi: 10.3969/j.issn.1009-525X.2020.03.009
[11]	张恒, 郑俏然, 何靖柳, 等. 速溶藏茶制备工艺优化、功能性成分及抗氧化性分析[J]. 食品工业科技,2021,42(11):147−155. [ZHANG H, ZHENG Q R, HE J L, et al. Optimization of preparation technology of instant Tibetan tea and analysis of its functional components and antioxidant activity[J]. Science and Technology of Food Industry,2021,42(11):147−155. ZHANG H, ZHENG Q R, HE J L, et al. Optimization of preparation technology of instant Tibetan tea and analysis of its functional components and antioxidant activity[J]. Science and Technology of Food Industry, 2021, 42(11): 147−155.
[12]	MARITIM T K, KAMUNYA S M, MIREJI P, et al. Physiological and biochemical response of tea (Camellia sinensis L. O. Kuntze) to water-deficit stress[J]. The Journal of Horticultural Science and Biotechnology,2015,90(4):395−400. doi: 10.1080/14620316.2015.11513200
[13]	张应根, 王振康, 陈林, 等. 环境温湿度调控对茶鲜叶萎凋失水及白茶品质的影响[J]. 福建农业学报,2012(11):1205−1210. [ZHANG Y G, WANG Z K, CHEN L, et al. Effects of environmental temperature and humidity regulation on water loss of fresh tea leaves and white tea quality[J]. Journal of Fujian Agriculture and Forestry University,2012(11):1205−1210. doi: 10.3969/j.issn.1008-0384.2012.11.012 ZHANG Y G, WANG Z K, CHEN L, et al. Effects of environmental temperature and humidity regulation on water loss of fresh tea leaves and white tea quality[J]. Journal of Fujian Agriculture and Forestry University, 2012(11): 1205-1210. doi: 10.3969/j.issn.1008-0384.2012.11.012
[14]	KATSUNO T, KASUGA H, KUSANO Y, et al. Characterisation of odorant compounds and their biochemical formation in green tea with a low temperature storage process[J]. Food Chemistry,2014,148:388−395. doi: 10.1016/j.foodchem.2013.10.069
[15]	虞昕磊. 鲜叶摊放方式对绿茶色、香、味品质成分代谢的影响研究[D]. 武汉: 华中农业大学, 2020. YU X L. Effects of different withering methods on components metabolism related to color, aroma and taste quality in green tea[D]. Wuhan: Huazhong Agricultural University, 2020.
[16]	田野. 低温对茶叶品质及其理化成分的影响[D]. 杭州: 中国计量学院, 2015. TIAN Y. Effect on tea quality and chemical compositions at low temperature[D]. Hangzhou: China Jiliang University, 2015.
[17]	夏涛. 制茶学[M]. 3版. 北京: 中国农业出版社, 2016. XIA T. Tea making[M]. 3rd Edition. Beijing: China Agriculture Press, 2016.
[18]	华夏, 李晓梅, 李丽泓, 等. 黄茶闷黄过程中电化学变化与品质的关系[J]. 食品与发酵工业,2021,47(22):84−91. [HUA X, LI X M, LI L H, et al. Study on the relationship between electrochemical changes and quality of yellow tea in the process of yellowing[J]. Food and Fermentation Industries,2021,47(22):84−91. HUA X, LI X M, LI L H, et al. Study on the relationship between electrochemical changes and quality of yellow tea in the process of yellowing[J]. Food and Fermentation Industries, 2021, 47 (22): 84-91.
[19]	罗秀芹, 韦卓文, 杨龙, 等. 木薯组培苗中叶绿素和类胡萝卜素含量分析[J]. 湖北农业科学,2020,59(4):136−140. [LUO X Q, WEI Z W, YANG L, et al. Analysis of carotenoids chlorophyⅡ and in cassava tissue culture seedlings[J]. Hubei Agricultural Sciences,2020,59(4):136−140. LUO X Q, WEI Z W, YANG L, et al. Analysis of carotenoids chlorophyⅡ and in cassava tissue culture seedlings[J]. Hubei Agricultural Sciences, 2020, 59(4): 136-140.
[20]	李合生. 植物生理生化实验原理和技术[M]. 北京: 高等教育出版社, 2006: 82−85. LI H S. Principles and techniques of plant physiological and biochemical experiments[M]. Beijing: Higher Education Press, 2006: 82−85.
[21]	傅嘉敏, 耿琦, 王梦荷, 等. 基于电子鼻和分光测色仪技术的茶树叶片氮营养诊断[J]. 植物营养与肥料学报,2019,25(8):1413−1421. [FU J M, GENG Q, WANG M H, et al. Diagnosis of nitrogen nutrition in fresh tea leaves with electronic nose and spectrophotometer[J]. Journal of Plant Nutrition and Fertilizers,2019,25(8):1413−1421. doi: 10.11674/zwyf.18338 FU J M, GENG Q, WANG M H, et al. Diagnosis of nitrogen nutrition in fresh tea leaves with electronic nose and spectrophotometer[J]. Journal of Plant Nutrition and Fertilizers, 2019, 25(8): 1413-1421. doi: 10.11674/zwyf.18338
[22]	王家勤, 姚月凤, 袁海波, 等. 基于色差系统的工夫红茶茶汤亮度的量化评价方法研究[J]. 茶叶科学,2020,40(2):259−268. [WANG J Q, YAO Y F, YUAN H B, et al. Study on quantitative evaluation method of brightness of Gongfu black tea soup based on chromatic aberration system[J]. Tea Science,2020,40(2):259−268. doi: 10.3969/j.issn.1000-369X.2020.02.012 WANG J Q, YAO Y F, YUAN H B, et al. Study on quantitative evaluation method of brightness of Gongfu black tea soup based on chromatic aberration system[J]. Tea Science, 2020, 40(2): 259-268. doi: 10.3969/j.issn.1000-369X.2020.02.012
[23]	宛晓春, 黄继轸, 沈生荣. 茶叶生物化学[M]. 北京: 中国农业出版社, 2003: 427−451 WAN X C, HUANG J Z, SHEN S R. Tea biochemistry[M]. Beijing: China Agricultural Press, 2003: 427−451.
[24]	刘晓慧, 张丽霞, 王日为, 等. 顶空固相微萃取-气相色谱-质谱联用法分析黄茶香气成分[J]. 食品科学,2010,31(16):239−243. [LIU X H, ZHANG L X, WANG R W, et al. Analysis of aroma components of yellow tea by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry[J]. Food Science,2010,31(16):239−243. LIU X H, ZHANG L X, WANG R W, et al. Analysis of aroma components of yellow tea by headspace solid phase microextraction coupled with gas chromatography-mass spectrometry[J]. Food Science, 2010, 31(16): 239-243.
[25]	SUZUK Y, SHIOI Y. Identification of chlorophylls and carotenoids in major teas by high-performance liquid chromatography with photodiode array detection[J]. Journal of Agricultural Food Chemistry,2003,51:5307−5314. doi: 10.1021/jf030158d
[26]	张海峰, 陈梅春, 陈峥. 初制茶色泽形成的影响因素研究现状[J]. 食品安全质量检测学报,2017,8(7):2687−2691. [ZHANG H F, CHEN C M, CHEN Z. Research progress in influencing factors of crude tea color[J]. Journal of Food Safety and Quality Inspection,2017,8(7):2687−2691. doi: 10.3969/j.issn.2095-0381.2017.07.047 ZHANG H F, CHEN C M, CHEN Z. Research progress in influencing factors of crude tea color[J]. Journal of Food Safety and Quality Inspection, 2017, 8(7): 2687-2691. doi: 10.3969/j.issn.2095-0381.2017.07.047
[27]	邓威, 孙晓楠, 张润泽, 等. 寒葱精油挥发性成分及抗氧化活性研究[J]. 中国调味品,2021,46(10):59−64. [DENG W, SUN X N, ZHANG R Z, et al. Study on the volatile components and antioxidant activity of essential oil from Allium victorialil[J]. Chinese Condiment,2021,46(10):59−64. doi: 10.3969/j.issn.1000-9973.2021.10.011 DENG W, SUN X N, ZHANG R Z, et al. Study on the volatile components and antioxidant activity of essential oil from Allium victorialil[J]. Chinese Condiment, 2021, 46(10): 59-64. doi: 10.3969/j.issn.1000-9973.2021.10.011
[28]	ZHANG W T, LIU T P, MAIKEN U, et al. Design of an efficient electronic nose system for odour analysis and assessment[J]. Measurement, 2020, 165(prepublish): 108089.
[29]	CHEN Q C, SHI J, BING Z M, et al. Metabolomics combined with proteomics provides a novel interpretation of the changes in nonvolatile compounds during white tea processing[J]. Food Chemistry, 2020, 332(prepublish): 127412.
[30]	赖兆祥, 苗爱清, 庞式, 等. 不同萎凋工艺加工英红九号红茶品质研究[J]. 江西农业学报,2011,23(10):131−132. [LAI Z X, MIAO A Q, PANG W, et al. Study on quality of black tea Yinghong NO. 9 processed by different withering crafts[J]. Acta Agriculturae Jiangxi,2011,23(10):131−132. doi: 10.3969/j.issn.1001-8581.2011.10.046 LAI Z X, MIAO A Q, PANG W, et al. Study on quality of black tea Yinghong NO. 9 processed by different withering crafts[J]. Acta Agriculturae Jiangxi, 2011, 23(10): 131-132. doi: 10.3969/j.issn.1001-8581.2011.10.046
[31]	ZENG L, ZHOU Y, GUI J, et al. Formation of volatile tea constituent indole during the oolong tea manufacturing process[J]. Journal of Agricultural and Food Chemistry,2016,64:5011−5019. doi: 10.1021/acs.jafc.6b01742
[32]	ZHU Y, LYU H P, DAI W D, et al. Separation of aroma components in Xihu Longjing tea using simultaneous distillation extraction with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry[J]. Separation and Purification Technology,2016,164:146−154. doi: 10.1016/j.seppur.2016.03.028
[33]	谢关华, 陆安霞, 欧阳珂, 等. GC-MS结合化学计量学用于探究六大茶类香气形成的差异[J]. 食品与发酵工业,2021,47(20):260−270. [XIE G H, LU A X, OUYANG K, et al. Analysis of the aroma formation in six categories of teas by GC-MS combined with chemometrics[J]. Food and Fermentation Industries,2021,47(20):260−270. XIE G H, LU A X, OUYANG K, et al. Analysis of the aroma formation in six categories of teas by GC-MS combined with chemometrics[J]. Food and Fermentation Industries, 2021, 47 (20): 260-270.
[34]	张娇, 梁壮仙, 张拓, 等. 黄茶加工中主要品质成分的动态变化[J]. 食品科学,2019,40(16):200−205. [ZHANG J, LIANG Z X, ZHANG T, et al. Dynamic changes of main quality components during yellow tea processing[J]. Food Science,2019,40(16):200−205. doi: 10.7506/spkx1002-6630-20181004-015 ZHANG J, LIANG Z X, ZHANG T, et al. Dynamic changes of main quality components during yellow tea processing[J]. Food Science, 2019, 40(16): 200-205. doi: 10.7506/spkx1002-6630-20181004-015
[35]	YANG Y Z, LI T, TENG R M, et al. Low temperature effects on carotenoids biosynthesis in the leaves of green and albino tea plant (Camellia sinensis L. O. Kuntze)[J]. Scientia Horticulturae,2021,285:110164. doi: 10.1016/j.scienta.2021.110164
[36]	JURANDI G DE O, PEDRO L DA C A A, ANGELA P V. Alterations in chlorophyll a fluorescence, pigment concentrations and lipid peroxidation to chilling temperature in coffee seedlings[J]. Environmental and Experimental Botany,2009,67(1):71−76. doi: 10.1016/j.envexpbot.2009.05.007
[37]	SHI J, WANG L, MA C Y, et al. Aroma changes of black tea prepared from methyl jasmonate treated tea plants[J]. Journal of Zhejiang University:Science B,2014,15(4):313. doi: 10.1631/jzus.B1300238
[38]	ZEN L T, ZHOU Y, FU X M, et al. Biosynthesis of jasmine lactone in tea (Camellia sinensis) leaves and its formation in response to multiple stresses[J]. Journal of Agricultural and Food Chemistry,2018,66(15):2899−3908.
[39]	邓慧莉, 李鑫磊, 毛贻帆, 等. 不同做青温度对乌龙茶滋味与香气品质的影响[J]. 食品安全质量检测学报,2021,12(14):5766−5771. [DENG H L, LI X L, MAO Y F, et al. Effect of different turning-over temperatures on the taste and aroma quality of oolong tea[J]. Journal of Food Safety and Quality Inspection,2021,12(14):5766−5771. DENG H L, LI X L, MAO Y F, et al. Effect of different turning-over temperatures on the taste and aroma quality of oolong tea[J]. Journal of Food Safety and Quality Inspection, 2021, 12(14): 5766-5771.

Supplements (0)

Cited By

Cited by

Periodical cited type(9)

1.	贾鑫，高鹏，周瑞，徐攀，王丹，黄敏，孟爱莲，张雁君，吴舸洋. 基于纯培养法结合高通量测序技术解析胀袋辐照凤爪中的微生物多样性. 食品与发酵工业. 2024(12): 135-141 .
2.	钟娟，何静，陈晓珍，杨涛. 高通量测序技术分析浓香型白酒酒糟自然堆积发酵过程的微生物多样性. 酿酒. 2023(06): 50-56 .
3.	姚晓红，孙宏，周航海，汤江武，吴逸飞，王新，沈琦. 发酵时间对西兰花茎叶发酵饲料的营养成分和发酵品质及微生物群落多样性的影响. 中国畜牧杂志. 2023(11): 259-264 .
4.	李思雨，杜贺超，包佳亮，姚宏亮，蒋加进. 贵州腌鱼微生物多样性和益生特性分析. 农产品加工. 2023(24): 66-71 .
5.	罗爱国，郗鑫瑞，郑同庆，杨兆艳，田艳花，马晓丽，赵红梅. 基于Illumina MiSeq高通量测序分析清香型白酒酒糟微生物群落多样性. 中国酿造. 2022(01): 98-102 .
6.	刘都，张利鹏. 食品安全中微生物的危害及防治策略分析. 食品安全导刊. 2022(22): 13-15 .
7.	罗爱国，王家彦，郝建伟，郭春燕，时晓丽，杨博雯，赵红梅. 山西老陈醋丟糟微生物群落多样性分析. 中国调味品. 2022(09): 53-58 .
8.	孙胜敏，张宇鑫，王一村，周莉莉，高静静，李娜，才美佳，赵彤彤. 番茄酱中关键致腐菌快速筛选方法的建立. 中国果菜. 2022(08): 64-69 .
9.	田存章，贺新平，万嘉欣，姬国杰，周红伟，崔靖，吴文龙. 怀菊不同部位内生细菌多样性分析. 农业与技术. 2021(17): 31-33 .