Initial Research on Brand-name High Theaflavin Big-leaf Broken Black Tea

[Objective]To study high theaflavin big-leaf broken black tea.[Method]Effects of tenderness,withering time,fermentation time on processing quality of broken black tea were investigated.The higher quality of high theaflavin big-leaf broken black tea with theaflavin content above 1.2% was obtained.[Result] High theaflavin big-leaf broken black tea has higher demands on tenderness;withering time and theaflavin content showed curve corresponding relationship,withering time 5 h is the best,10 h takes the second place;fermentation time 45 min is the best.[Conclusion] The study can provide reference basis for processing of high theaflavin big-leaf broken black tea.