为了研究不同萎凋时间对云南烘红滋味物质含量的影响，以传统的云南烘干红茶

In order to study the effects of different withering times on the content of Yunnan dry red flavors, based on the traditional Yunnan dried black tea processing technology, the withering data was changed on this basis. By controlling the twisting time, fermentation time and drying method, 24 were set respectively Hours, 30 hours, 36 hours, according to the processing method of roasted red tea samples, after physical and chemical analysis, set to 30 hours of roasted red, the average value of tea polyphenols, amino acids are in the middle, the average value of water extracts is other The tea samples made in two withering times are high. The results of sensory evaluation showed that there were significant differences in the scores of the tea samples made with the three kinds of withering time. The comprehensive scores were 30 hours higher than 24 hours higher than 36 hours higher than withered. The results show that different withering times have significant effects on the changes of physical and chemical components of Yunnan blush and the sensory quality of tea, and the best range of withering time is 30h.

In order to study the effect of different alate time on the content of Yunnan red taste material, based on the traditional Yunnan drying black tea processing process, on this basis, the wilt data was changed, through the control of kneading time, fermentation time and drying method, respectively, set 24 hours, 30 hours, 36 hours, according to the baking red processing method to make tea samples, after physical analysis, set to 30 hours of baking black, tea polyphenols, amino acids are the average of the average of the other withering. The results of the sensory review score showed that the difference in tea sample scores made from the three withering times was significant, followed by a comprehensive score of 30h higher than withering 24h and 36h higher than withering. Comprehensively shows that the different athenation time has a significant effect on the change of Yunnan's red compounding ingredients and the sensory quality of tea, and the best range of aolated time is 30h.

In order to study the influence of different withering time on the taste substance content of Yunnan roasted red tea, based on the traditional processing technology of Yunnan roasted black tea, the withering data were changed. By controlling the rolling time, fermentation time and drying method, 24 hours, 30 hours and 36 hours were set respectively, and the tea samples were made according to the processing method of roasted red. After physical and chemical analysis, 30 hours were set The average values of tea polyphenols and amino acids were in the middle, and the average values of water extracts were higher than those of the other two tea samples. The results of sensory evaluation showed that the scores of three kinds of tea samples were significantly different, and the comprehensive scores were 30 hours higher than 24 hours higher than 36 hours. The results showed that different withering time had significant effect on the change of physical and chemical components and sensory quality of Yunnan roasted red tea, and the best range of withering time was 30 hours.<br>