Variations of β-glucosidase Activities during the Processing of Qimen Black Tea
Variations of β-glucosidase activities during the manufacturing of Qimen congou and CTC black tea was studied. The results showed that for CTC black tea,β-glucosidase activity reached the highest level at the end of withering and then decreased gradually.Comparatively,the highest enzyme activity of traditional Qimen congou did not appear until the end of rolling process.Low temperature was favourable to keep higher β-glucosidase activity during black tea processing.