Effects of Exogenous Cellulase on the Quality of Black Tea of JiangHua-KuCha

In this paper, the effect of different cellulase concentrations on the processing quality of black tea from Jianghua-Kucha was studied using fresh leaves of Jianghua-Kucha as raw material. 20 mL of exogenous cellulase at concentrations of 0.5, 1 and 1.5 g/L were added for the processing of black tea from Jianghua-Kucha of cellulase with 2.5 kg of fresh tea leaves fermented to produce the best quality black tea, the content of total water extract, free amino acids, theaflavin and theaflavin in black tea increased, the content of bitter and astringent substances such as EGCG and caffeine decreased, the taste became more mellow, the concentration of tea broth and bitterness decreased significantly, and the taste of black tea was well improved. At the same time, exogenous cellulase can promote the increase of black tea volatile substances, promote the transformation of tea aroma precursors to aromatic compounds, make the bitter tea black tea floral aroma fragrant, high and long, thus improving the quality of Jianghua-Kucha black tea, in order to provide reference for the development and utilization of Jianghua-Kucha resources.