2002•Chaye kexueRequires access
Study on Variation of the Content of Main Chemical Components and Quality of Puer-tea during Storage
Zhou Shu-hong
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Abstract
The quality and the content of main chemical components in puer-tea under different storage condition were analyzed. Results indicated that the period showing best quality was advanced with the rising of temperature and water-content during storage. The best quality of 55℃/12% treatment was formed at 45 days storage and the best quality of 37℃/9% treatment was formed at 135 days storage. The contents of tea polyphenols and soluble sugar were decreased with the increasing of time and temperature of storage. The content of amino acid reduced with the rising of temperature and time, but had no related with the water content in Puer-tea.