Stability of Dark Tea Infusion and their Biochemical Components

Xiaoqiang Chen,Zhouhe Wu,Shan Li,Yongwen Jiang,Zhengqi Wu,Haibo Yuan,Junfeng Du,Yu Du,Yuntian Zhang

doi:10.19026/ajfst.12.2989

Abstract

This research investigated the stabilityof Pu’er tea infusion and Fangbao tea infusion and their contents of biochemical components, such as TP (tea polyphenols), caffeine, water-soluble saccharides, free protein, free amino acids. Compared with green tea, there are a small number of TP and free amino acids in the above two kinds of dark tea and no free amino acids were detected in Fangbao tea. Pu’er tea infusion and Fangbao tea infusion were respectively stored at 2, 30 and 60°C, respectively for 1, 2, 6, 12, 16, 24 and 48 h, respectively to evaluate their stability. The turbidity of Pu’er tea infusion and Fangbao tea infusion began to increase after stored for 6 h and its stability was the worst at 30°C.

Highlights

Both Pu’er tea and Fangbao tea belong to dark tea that is one the six types of tea in China
Biochemical components in the tea infusion: According to Table 1, compared with chemical component contents of green tea and oolong tea, there are a small number of TP and free amino acid in the above two kinds of dark tea (Chen et al, 2007) and no free amino acid were detected in Fangbao tea
Free amino acids, water-soluble sugars and free proteins content in Pu’er tea were higher than Fangbao tea, because it was related to longer storage period and less tea stems of Fangbao tea

Summary

Introduction

Both Pu’er tea and Fangbao tea belong to dark tea that is one the six types of tea in China. Fangbao tea was sold in the border in western Sichuan province of China. It had many processing procedures, including steaming, griping, weighing, stirring, packaging, sealing, heating, airing and so on. This research investigated the chemical components of both Pu’er tea and Fangbao tea, as well as their stability of tea infusions at different temperatures, whose research results will provide a theoretical basis for the development of dark tea beverages

Methods

Results

Conclusion