Method for distinguishing fermentation quality of Congou black tea based on leaf colour

Abstract

The invention discloses a method for distinguishing the fermentation quality of Congou black tea based on leaf colour. The method comprises the steps of firstly acquiring images of modeling samples having different fermentation degrees and color information values of the modeling samples in the fermentation process of the Congou black tea, then establishing a fermentation quality distinguishing model of the Congou black tea, and finally distinguishing the fermentation quality of a to-be-detected Congou black tea sample according to the distinguishing model. Compared with the prior art, in the method disclosed by the invention, the leaf color change information in the fermentation process of the Congou black tea is digitized, and is combined with a chemometrics method, so that a fermentation quality distinguishing model of the Congou black tea is established. The invention provides a quantitative judgment method for scientifically and accurately judging the fermentation quality of the Congou black tea.

Description

technical field [0001] The invention relates to a method for analyzing and judging tea processing quality, in particular to a method for judging the fermentation quality of Gongfu black tea based on leaf color. Background technique [0002] Keemun black tea (referred to as Qihong) is one of the traditional black teas in my country. Fermentation is the key process in the primary production of black tea. Insufficient fermentation will cause the tea leaves to have a green smell, bitter taste, and the soup color is not red; over-fermentation will cause the tea leaves to lose aroma. The taste is weak and the soup color is dark, which will eventually affect the quality of the product. Only moderate fermentation can ensure the quality of black tea. In production, the judgment of black tea fermentation degree is mainly based on sensory factors such as aroma and leaf color, that is, people’s control of black tea fermentation degree and quality evaluation mainly rely on sensory judgmen...

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Chinese patent documents "A method for discriminating the fermentation quality of Gongfu black tea based on near-infrared spectroscopy combined with total catechin analysis technology" (CN104034692A) and "A method for discriminating the fermentation quality of Gongfu black tea based on near-infrared spectroscopy combined with amino acid analysis technology "(CN104020129A) discloses two different methods for judging the fermentation quality of Gongfu black tea based on near-infrared spectroscopy technology, which realizes the quantitative determination of the fermentation quality of Gongfu black tea, but the two methods combine the internal quality analysis of black tea fermentation with near-infrared spectroscopy. Although the judgment result is accurate, it only studies the internal quality components, and cannot intuitively judge from the external color of the fermented sample, which is subject to certain restrictions in the production and processing process.

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