Manufacturing Process Analysis and Tea Chemical Component Characterization on Ann Tea Quality Formation

Area of Science:

• Food Science
• Analytical Chemistry
• Traditional Chinese Medicine

Background:

• Ann tea is a traditional Chinese dark tea from Anhui Province.
• It is valued for its flavor and health benefits.

Purpose of the Study:

• To investigate the manufacturing process of Ann tea.
• To chemically characterize samples from key processing steps.

Main Methods:

• Chemical characterization of tea samples.
• Metabolomic profiling.
• Principal component analysis.

Main Results:

• Approximately 15% reduction and transformation of catechins and monosaccharides into polymers.
• Theaflavins produced during fixing, pile-fermentation, and final processing.
• Thearubigins and theabrownins improved during fixing and rolling, not pile-fermentation.
• Pile-fermentation significantly alters chemical composition.
• Lower catechin reduction compared to high-temperature fermented dark teas.

Conclusions:

• Pile-fermentation at room temperature is crucial for Ann tea's chemical profile.
• This process results in unique chemical transformations distinct from other dark teas.
• The controlled catechin reduction contributes to Ann tea's specific attributes.