Study on the Quality of Tea Flower-Fu Brick Tea

Abstract

In this paper, different proportions of tea flower were added to the traditional hand-built Fu brick tea to explore the improvement effect of tea flower on the quality of Fu brick tea and expand the utilization of tea flower resources. The treatment group were studied by sensory evaluation, physicochemical component analysis and headspace solid phase microextraction-gas chromatography-mass spectrometry. The results showed that, the growth of Eurotium cristatum in tea flower-Fu brick tea was lusher, meanwhile, the aroma and taste of tea increased first and then decreased when the proportion of tea flower was 5% to 14%. Furthermore, the content of soluble sugar and water extract increased with the addition, soluble sugar upped to 14.4 %, water extract upped to 31.5%. In terms of aroma, esters accounted for the highest proportion in pure Fu brick tea. With the increase of tea flower, the content of esters decreased but it was still the highest, and the proportion of alcohols and ketones increased gradually. Then, the characteristic substances mainly from tea flower such as verbenatol and a-ionone were screened out from tea flower-Fu brick tea. Overall, the comprehensive performance of tea flower-Fu brick tea was better than it of pure Fu brick tea. The addition of tea flowers enriched the aroma of Fu brick tea and made its quality higher, and it achieved the best performance at 8% and 11% addition.

Keywords

• tea flower
• fu brick tea
• aroma components
• opls-da analysis
• gc-ms
• sensory evaluation