Effect of Exogenous Addition of Tea or Pear Juice on the Quality of Meizhan Black Tea

In order to explore the effect of exogenous addition of tea or pear juice on the quality of Meizhan Gongfu black tea, fresh leaves of Meizhan cultivars were used as raw material to process Gongfu black tea. During the process, tea juice or pear juice was added with the ratio of tea:tea juice or pear juice was 2:1 (kg:L), and then the overall sensory quality, main taste and aroma substances of the obtained Gongfu black tea were analyzed. The Congfu black tea with no addition during the process was considered as control samples. The results showed that exogenous addition of both tea juice and pear juice could significantly (P