Abstract
Although Chinese instant tea powder production ranks first in the world, instant dark tea powder was rare in the market. Zhaoliqiao, Changshengchuan and Yangloudong Qingzhuan tea were used to optimize the technology process of high fragrance cold solubility instant powder while absorbance value was taken as detection index by single factor experiments combined with orthogonal experiments, which could provide a beneficial reference for deep utilization of Hubei Qingzhuan tea. The data showed the particle size of tea, tea-water ratio and extracting temperature significantly affected the extraction efficiency while extraction time did little. The extraction efficiency was the highest when using 120-mesh dark tea, extracting with 1:40 tea-water ratio, and extracting temperature of 100℃.
Highlights
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Summary
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