Tea Aroma Chemistry (茶叶的香气).pptVIP

Tea Aroma Chemistry Classification of Tea Leaves According to the processing methods, tea leaves are divided into six basic tea types: Green Tea, Black Tea, Oolong Tea, Dark Tea, Yelow Tea, White Tea Classification of Tea Leaves Type of Tea Production process Green tea Fresh leaves –Fixation – Rolling － Drying Yellow tea Fresh leaves －Fixation－ Rolling－ Fermentation－ Drying White tea Fresh leaves－Withering－Drying Oolong tea Fresh leaves－Withering－Tossing－Fixation－Rolling－Drying Black tea Fresh Leaves－Withering－Rolling－Fermentation－Drying Dark tea Fresh Leaves－Fixation－Rolling－Mosturizing－Drying Green tea focuses on fixation process； Oolong tea focuses on tossing process；Yellow tea focuses on fermentation process；White tea focuses on withering process; Dark tea focuses on piling process。 Because each tea has different the production processes, it leads to different characteristic and flavor components, forming many tea varieties. Classification of Tea Leaves Chemical Composition of Tea Type Name % of Fresh leaves weight % of Dry matter weight Water content 75 - 78 Dry matter (represents 22-25% of fresh leaves weight) Inorganic compounds Water-soluble fraction 2 - 4 Water-insoluble fraction 1.5 - 3.0 Organic compounds Protein 20 - 30 Amino acids 1 - 4 Alkaloids 3 - 5 Polyphenols 20 - 35 Carbohydrates (Sugars) 20 - 25 Organic acids About 3 Lipids About 8 Pigments About 1 Aromatic compunds 0.005 - 0.03 Vitamins 0.6 - 1.0 Enzymes The chemical composition of tea aroma Aroma is one of the important factors that determines the quality of tea Started in 1950s，more than 650 kinds of tea aroma components have been isolated Around several tens of components play important roles in giving tea aroma, but just dozens of components play leading roles in the aroma Tea varieties, processing methods, ecological environment, each step of processing, packaging materials, storage conditions and time etc may influence the aroma of tea The chemical composition