Effects of Different Light-Intensity Withering on Quality of Dancong Tea

Abstract

Abstract: In the research, the wavelength-longer-520nm -band light got from the Solar-spectrum by filtering material. The spectum were filtered into five different intensity, and the five different light-intensity were used in the withering process. Results of the study show: The fresh leaves withered with different light-intensity got very different qualities of roasted teas. The analyses on the bio-chemical substance and the sensory tasting show the roasted tea withered by the 13,725lux-light-intensity and 16,774lux-light-intensity had higher quality.

Key words: dancong tea, light-intensity, withering, quality

ZHANG Ling-Zhi, WANG Deng-Liang, MAO Ming-Hui. Effects of Different Light-Intensity Withering on Quality of Dancong Tea[J]. FOOD SCIENCE, 2005, 26(6): 185-188.

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Effects of Different Light-Intensity Withering on Quality of Dancong Tea

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