Some purple tea shoots from Anhua clony variety are obtained as raw material for processing black tea. The methods of sensory evaluation and quality components analyses are used to study the productive character of purple shoot for black tea. The results showed that the sensory quality of the black tea processed from purple shoots was little better than that processed from green one. The flavour and aroma of the black tea made from purple shoots are more better than the contrast. Comparing to the green shoots ,the contents of polyphenols and catechines in pueple shoots are higher,while water e...
