Tea making is no longer based on experience Black tea "fermentation" can be quantified.

Original title: tea making no longer with experience black tea "fermentation" quantifiable
reporters from Anhui Agricultural University learned that the school of tea and food science and technology Professor Ning Jingming and other researchers, using near-infrared spectroscopy technology combined with computer vision system, set up a simple, objective black tea "fermentation" degree of comprehensive evaluation method. The findings were published in the journal LWT-Food Science and Technology.
is one of the world's most popular beverages, accounting for about 78% of the global tea trade. Black tea is made up of fresh leaves of tea by withering, kneading, fermentation, drying and other processes, of which fermentation is one of the most critical processes of black tea processing, in a certain temperature, humidity conditions, kneading tea after a series of changes, not only related to the chemical changes of the contents of tea, but also physical changes in appearance, insufficient fermentation or excessive will affect the quality of black tea. Therefore, it is very important to correctly judge the fermentation degree of black tea in processing.
At present, in the production and processing of black tea fermentation degree of the judgment is entirely dependent on manual experience, producers usually according to the color and smell of leaves to carry out subjective evaluation, lack of quantitative evaluation criteria, operator experience, psychological state, environment and other factors will affect the evaluation results, resulting in product quality is not uniform, can not achieve standardized production. Therefore, it is one of the technical bottlenecks that restrict the standardized processing of black tea to judge the fermentation degree of black tea accurately and quantitatively.
The researchers used near-infrared spectroscopy to monitor the changes of the main chemical composition of tea in the fermentation process, used computer vision system to monitor the change of the appearance color of tea, and on the basis of information fusion, combined with chemical econometric method, established a model of the fermentation degree of black tea, which has the characteristics of precision and quantification, and can be judged in less than 1 minute.
that the application of this technology will strongly promote the intelligent and standardized level of tea processing, but also for other agricultural products to provide reference for standardized processing.
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