Effect of storage time on biochemical characteristics and antioxidant activity of hawk tea () processed by boiling water fixation.

This study investigated the effect of storage time on biochemical characteristics of hawk tea () and explored the correlation between the content of flavonoids and polyphenols and antioxidant activity. The antioxidant activity and the content of inclusions, amino acid, and mineral elements in hawk tea processed by boiling water fixation and packed in airtight polypropylene bags and stored in 0°C refrigerator under different storage time (one year, three years, and six years) were analyzed. Results indicated that the biochemical characteristics of hawk tea changed less within 12 months.