Short Communication
Effect of Rolling-Stirring of Fresh Tealeaves Prior to Storage at Low Temperature on the Formation of Tea Aroma Compounds
2017 Volume 2017 Issue 123 Pages 17-20
Details
2017 Volume 2017 Issue 123 Pages 17-20
Rolling-stirring during indoor withering of fresh tea leaves plays an important role in the aroma of the semi-fermented tea. In this study, we elucidated the effect of rolling-stirring on the aroma of the produced tea. Fresh tea leaves were rolled and stirred prior to storage at low temperature (15ºC). Tea samples were prepared from the stored fresh tea leaves every 4h. The aroma compounds in the tea samples were analyzed after processing.
We found that the amounts of indole and jasmine lactone in the tea samples were significantly increased by the rolling-stirring treatment. Moreover, the rolling-stirring treatment shortened the peak time of indole and jasmine lactone during the low temperature storage of the fresh tea leaves.
