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How Is The Unique Fragrance Of Black Tea Produced?

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White Tea Drying

White Tea Drying

2022-01-19 14:49:19

Tea drying process is finally processing step for the whith tea. Choosing the best way to drying the white tea will imporve the quality of the white tea.

White Tea Withering

White Tea Withering

2022-01-19 14:31:14

Tea withering is a very important process in the production of white tea. Different withering methods can be applied according to the actual situation.

Fixation Of Pu'er Tea

Fixation Of Pu'er Tea

2022-01-11 15:17:23

The long-term high-temperature fixation of the universal tea fixation pot can reveal the aroma of Pu'er tea and exude a fragrant aroma.

Tea Garden Management Before Spring Tea

Tea Garden Management Before Spring Tea

2022-01-11 14:33:29

Use tea garden management measures, tea tree pruning etc tea garden management machines, fertilization, etc., to promote the growth of tea trees and improve the quality of spring tea.

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How Is The Unique Fragrance Of Black Tea Produced?

2021-07-29 15:52:16

The essence of black tea fermentation is that the fresh leaf cell tissue is damaged. To be precise, the semipermeable vacuole membrane is damaged. Polyphenols can come into contact with endogenous oxidases, causing the enzymatic oxidative polymerization of polyphenols. The role of theaflavin, thearubin and other colored substances. At the same time, the coupling produces a series of chemical reactions of the contained substances, thereby forming the unique aroma substances of black tea. Black tea fermentation is neither microbial fermentation nor simple chemical oxidation, but relies on the enzymatic oxidation of endogenous enzymes in fresh leaves.

Fermentation is the key process of making black tea. Without tea fermentation, the quality characteristics of black tea cannot be formed. If fermentation is abnormal, the quality of black tea will decrease.

During the fermentation process, various internal components have undergone profound changes, such as the oxidation of polyphenols, the destruction of chlorophyll, the hydrolysis of proteins and carbohydrates, and the changes in aromatic substances, among which the most important influence on the quality of black tea Is the oxidation of polyphenols.

The substances contained in tea are gradually transformed during the fermentation process, making the unique aroma of black tea gradually appear in the production.