Author(s)

Jingyi Xu, Xiaomei Li, Mengze Du, Huihuang Qiu, Yao Zou, Jinlin Bian

Corresponding Author

Jingyi Xu

ABSTRACT

In order to explore the quality difference between hand-made and machine-made Mengding yellow bud, the fresh leaves of the C. sinensis cv. Chuancha were used as raw materials to make manual process Mengding yellow bud and mechanical Mengding yellow bud respectively. Through the sensory evaluation and biochemical composition determination, the quality difference between the Mengding yellow buds produced by two processing techniques was compared in the aspects of appearance and intrin. The results showed that hand-made Mengding yellow buds had higher amino acid and caffeine retention, and more theaflavins formed. Therefore, the hand-made Mengding yellow buds had mellow and sweet taste, high and long aroma, and bright yellow soup color. Machine-made Mengding yellow buds had more beautiful appearance than hand-made Mengding yellow bud. The contents of water extract, tea polyphenol and the soluble sugar of machine-made Mengding yellow buds were higher. Therefore, machine-made Mengding yellow buds had more bitter taste and lacked sweet and mellow quality characteristics of yellow tea.

KEYWORDS

Yellow tea, Mengding yellow bud, quality component, hand-made, machine-made