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.
Funding source: Guizhou Agricultural Research Project, China
Award Identifier / Grant number: [2016]2555
Funding source: Science and Technology Project of Guizhou Province, China
Award Identifier / Grant number: [2017]01
Author contribution: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
Research funding: The authors are grateful for the financial support of Guizhou Agricultural Research Project, China ([2016]2555) and Science and Technology Project of Guizhou Province, China ([2017]01).
Employment or leadership: None declared.
Honorarium: None declared.
Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Supplementary data
The online version of this article offers supplementary material (https://doi.org/10.1515/ijfe-2019-0290).
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