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How Is The Unique Fragrance Of Black Tea Produced?

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How Is The Unique Fragrance Of Black Tea Produced?

2021-07-29 15:52:16

The essence of black tea fermentation is that the fresh leaf cell tissue is damaged. To be precise, the semipermeable vacuole membrane is damaged. Polyphenols can come into contact with endogenous oxidases, causing the enzymatic oxidative polymerization of polyphenols. The role of theaflavin, thearubin and other colored substances. At the same time, the coupling produces a series of chemical reactions of the contained substances, thereby forming the unique aroma substances of black tea. Black tea fermentation is neither microbial fermentation nor simple chemical oxidation, but relies on the enzymatic oxidation of endogenous enzymes in fresh leaves.

Fermentation is the key process of making black tea. Without tea fermentation, the quality characteristics of black tea cannot be formed. If fermentation is abnormal, the quality of black tea will decrease.

During the fermentation process, various internal components have undergone profound changes, such as the oxidation of polyphenols, the destruction of chlorophyll, the hydrolysis of proteins and carbohydrates, and the changes in aromatic substances, among which the most important influence on the quality of black tea Is the oxidation of polyphenols.

The substances contained in tea are gradually transformed during the fermentation process, making the unique aroma of black tea gradually appear in the production.