Variations of Components of Fuzhuan Tea during Processing

Abstract

Abstract: The characteristics of Fuzhuan tea are different from dark green tea because of the step of fungus growing. The variations of several main components contents of Fuzhuan tea during processing were tested. The results showed that the contents of all kinds of components decrease. The contents of catechins, flavones and polyphenols decrease separately 63.64%, 51.52% and 54.62%, the contents of amino acids and caffeine decrease 36.84% and 10.85% separately, and contents of soluble sugar and water extract have no significant changes. The components contents decrease the fastest during fungus growing. Eurotium Cristatum etc. fungus endow Fuzhuan tea with unique characteristics.

Key words: Fuzhuan tea, fungus growing, component

FU Dong-He, LIU Zhong-Hua, HUANG Jian-An, HAO Fan, WANG Fang, LEI Yu-Guo. Variations of Components of Fuzhuan Tea during Processing[J]. FOOD SCIENCE, 2008, 29(2): 64-67.

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Variations of Components of Fuzhuan Tea during Processing

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