Abstract Fixation is one of the critical steps in tea processing and can cause various physico-chemical changes, thus affecting tea quality. There are many tea processing techniques, but their influence on quality remains unclear. Here, we studied the impact of different fixation methods, including for 6 or 10 min by machine, by iron pan, or by boiling water, on the biochemical characteristics of hawk tea. The results showed that tea fixation technique had a significant influence on the sensory quality, biochemical components, and antioxidant activity of the tea. Compared to other fixation techniques, fixation by boiling water produced a more nutritious hawk tea with stronger DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity (EC50 = 6.56 μg/mL). Processing with boiling water also resulted in a better sensory quality with a unique sweet aftertaste. This tea also contained more polyphenols (19.60%), total amino acids (21,219 mg/100 g), essential amino acids (10,564 mg/100 g), and trace elements (5873.13 mg/kg). These results can guide the development of hawk tea products.

中文翻译：

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固定方式对鹰茶（Litsea coreana）生化特性的影响

摘要 固色是茶叶加工过程中的关键步骤之一，会引起各种理化变化，从而影响茶叶品质。茶叶加工技术有很多，但它们对质量的影响尚不清楚。在这里，我们研究了不同的固定方法，包括机器、铁锅或沸水固定 6 或 10 分钟，对鹰茶的生化特性的影响。结果表明，固茶技术对茶叶的感官品质、生化成分和抗氧化活性有显着影响。与其他固定技术相比，沸水固定产生了更有营养的鹰茶，具有更强的 DPPH（1,1-二苯基-2-苦基肼）自由基清除活性（EC50 = 6.56 μg/mL）。用沸水加工还产生了更好的感官品质和独特的甜味回味。这种茶还含有更多的多酚（19.60%）、总氨基酸（21,219 mg/100 g）、必需氨基酸（10,564 mg/100 g）和微量元素（5873.13 mg/kg）。这些结果可以指导鹰茶产品的开发。