TY  - JOUR
AU  - ZHANG, Chengrong
AU  - ZOU, Huan
AU  - ZHANG, Jingbei
AU  - WEI, Ran
AU  - SU, Zhucheng
AU  - FANG, Qiting
PY  - 2026
TI  - Impact of Roasting Techniques on the Quality of Black Tea
JO  - China Tea Processing
SN  - 2095-0306
SP  - 61
EP  - 66
VL  - 2026
IS  - 1
AB  - To investigate the effects of different roasting temperatures on black tea quality during processing, this study used fresh leaves from a local population variety as raw material. By combining high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC-MS), and sensory evaluation, the study systematically analyzed the quality and sensory characteristics of black tea produced under different roasting processes. The effects of roasting at 200, 230, 260 ℃ on physicochemical properties and sensory quality were compared. It was found that black tea roastedg at 230 ℃ had a higher content of free amino acids and a moderate content of tea polyphenols. It also exhibited a well-balanced and abundant composition of volatile compounds, a pure aroma, and the highest sensory evaluation score, indicating the best overall quality. This study provides theoretical support and practical reference for improving black tea quality and optimizing processing techniques.
UR  - https://doi.org/10.15905/j.zgcyjg.2095-0306.2026.01.09
DO  - 10.15905/j.zgcyjg.2095-0306.2026.01.09