提高速溶红茶品质的技术研究

Research on the Technique to Improve the Quality of Instant Black Tea

文章研究了沸水杀青处理去除红茶中的咖啡碱以及对速溶红茶主要滋味成分含量、茶汤色差及感官品质的影响。结果表明,经过沸水杀青处理后加工成的速溶红茶与对照样相比,咖啡碱的含量均有不同程度的降低。

This paper studies the impact of how deactivation of enzymes by boiling water to remove the theine in black tea will change the main taste,color of the tea made and its organoleptic quality in the instant black tea.The result shows,after deactivation of enzymes by boiling water,the instant black tea contains a lower amount of theine,compared with the controlled sample.