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| Analysis on the quality of local tea in Huizhou city and suggestions for its industrialization |
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| DOI：10.16768/j.issn.1004-874X.2018.03.007 |
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| Abstract: |
| This paper outlined the production history，main producing counties（ districts） and production status
of Huizhou local characteristic teas. Samples of green tea，black tea，purple bud tea and substitute tea（ sweet tea and
Moringa tea） representative of Huizhou local characteristics tea were collected，and their main quality components
were determined. The results showed that Huizhou Hakka fried green teas contained polyphenols 21.27%-42.28%，
amino acid 1.66%-5.48%，caffeine 1.80%-3.57%，soluble sugar 2.57%-5.75%， water extract 38.22%-53.53%，
phenol ammonia ratio 4.96-18.28. Anthocyanin of purple bud tea was 1.11%-1.50%（ average content was 1.69
times that of non-purple bud teas），its biochemical quality characteristics are similar to Hakka fried green tea in
Meizhou and Heyuan of Guangdong. Huizhou black tea was newly developed，its biochemical quality conformed to
the standard of black tea and needs further development. Sweet tea and Moringa tea were rich in contents，low content
of polyphenols and caffeine，so that had certain health care function and good prospects for the developing nutrition
functional products. |
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