| The change of chemical components and quality was researched, in the withering and fermentation period, with Danxia 2
as the material. The contents of soluble sugar and free amino acid decreased and then increased with withering time. Caffeine content changed between 4% and 5%. The contents of theabrownine and thearubigin reached to a maximum at 38 hours, and then decreased.While theaflavins maintained at a lower level in the wilting period. The contents of tea polyphenol performed declining in the wilting period, while water extracts increasing. In the fermentation period, the contents performed declining trend, including soluble sugar, free amino acid, caffeine, tea polyphenols and water extracts. And then decreasing trend slowed down after 12 hours. The content of theabrownines declined, while the content of thearubigins increased. The content of theaflavins had a slow decrease. So, based on sensory evaluation and chemical component results, the optimum wilting period was from 33 hours to 36 hours, and the fermentation being from 12 hours to 16 hours. Based on this procession, Danxia 2 had superior quality. |
