Multidimensional Analysis and Evaluation of the Quality of Guizhou Green Tea with Different Rolling Methods

有机化学研究 Abstract Objective: To investigate the effects of different rolling methods on the quality components of Guizhou green tea, this experiment used Fuding Dabai variety as raw material to produce Guizhou green tea. Eight Guizhou green teas were produced with two different rolling degrees, no rolling and heavy rolling, different aroma raising temperatures, and different aroma raising times. By detecting the quality components of tea polyphenols, amino acids, and phenol ammonia ratio, the quality of Guizhou green tea produced with no rolling and heavy rolling was analyzed and evaluated in multiple dimensions, by combining artificial sensory evaluation and intelligent sensory evaluation analysis, the optimal processing technology for Guizhou green tea has been identified. Results: The results showed that green tea that was not rolled and baked at 60 ˚C until fully dried, and flavored at 75 ˚C for 30 minutes had high polyphenol and amino acid content and low phenol ammonia ratio, excellent taste quality, and the highest sensory evaluation score. Conclusion: Sensory evaluation combined with physicochemical index analysis shows that the comprehensive quality of green tea is the best when it is not rolled, baked to dryness at 60 ˚C , and flavored at 75 ˚C for 30 minutes.