Abstract
This study aimed to investigate the effects of a novel dynamic fermentation method (DFM) on the biochemical components change and sensory quality formation of Congou black tea. It was found that the most drastic changes in biochemical components took place within 30 min of fermentation. The a value (redness) of liquor color, the reduction degree of catechins, polyphenol oxidase activity, the formation rate and contents of theaflavins and thearubigins, as well the content of amino acids were significantly higher under DFM than the traditional fermentation method. Sensory quality was also superior under DFM with the highest scores for liquor color, aroma, and taste. Partial least squares discrimination analysis (PLS-DA) indicated significant differences between DFM and the other two methods. Moreover, the loadings scatter plot and variables important in the projection (VIP) showed that amino acids, catechins, and tea pigments were the key differential substances among the fermentation methods. These results are expected to provide a theoretical basis and technical guidance for the improvement of black tea quality.
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