Research on Rapid Detection Methods of Tea Pigments Content During Rolling of Black Tea Based on Machine Vision Technology.

As a crucial stage in the processing of black tea, rolling plays a significant role in both the color transformation and the quality development of the tea. In this process, the production of theaflavins, thearubigins, and theabrownins is a primary factor contributing to the alteration in color of rolled leaves. Herein, tea pigments are selected as the key quality indicators during rolling of black tea, aiming to establish rapid detection methods for them.