Effects of exogenous enzymes on quality of Yinghong NO. 9 black tea

In this study, different concentrations of exogenous xylanase, cellulase and papain were added during the withering process of Yinghong NO.9 black tea, to investigate the best concentrations of exogenous enzymes.Results indicated that adding these three kinds of exogenous enzymes had some effect on the content of amino acids and flavonoids of the withered tea. By means of biochemical components analysis and sensory evaluation, the results showed that by adding 250 U/mL of xylanase, the tea quality achieved optimal state, adding 250 u/mL or 350 U/mL of cellulase, tea quality was better, adding 150 U/mL or 250 U/mL of papain, tea quality was good.