Effects of Different Degrees of Charcoal Roasting on Biochemical Components and Sensory Quality of Wuyi Rock Tea

Taking Jinguanyin as the experimental material, Wuyi rock tea was prepared by light charcoal roasting, medium charcoal roasting and medium foot charcoal roasting. Through the sensory evaluation and the content determination of water extract, caffeine, tea polyphenols, amino acids, and soluble sugar in tea, the effects of light charcoal roasting, medium charcoal roasting and medium foot charcoal roasting on biochemical components and sensory quality of Wuyi rock tea made from Jinguangyin were studied in this paper. The results showed that the contents of water extract, tea polyphenols and caffeine in Wuyi rock tea prepared by light charcoal roasting were the highest, reaching 35.03%, 16.58% and 1.77% respectively. And the contents of amino acid and soluble sugar in Wuyi rock tea under the three degrees of charcoal roasting were lower than that in crudely tea, while the contents of amino acid and soluble sugar in Wuyi rock tea prepared by light charcoal roasting were the highest, reaching 1.46% and 6.34% respectively. The results of sensory evaluation of quality showed that the score was light charcoal roasting > medium charcoal roasting > medium foot charcoal roasting > crudely tea, and the variety prepared by light charcoal roasting was fruity, fragrant and lasting, whose tea with fragrance tasted mellow, showing the best performance. Therefore, the quality of Wuyi rock tea prepared by light charcoal roasting of Jinguanyin was evaluated comprehensively to be the best.