不同等级“三杯香”茶加工工艺优化与品质研究

Optimization of processing technique of “Three cups of incense” tea with different grades and research its quality

中文关键词:  三杯香  加工工艺  感官审评  理化成分

英文关键词:Three cups of incense  processing technique  sensory evaluation  physical and chemical composition

中文摘要:

      目的 优化不同等级“三杯香”茶加工工艺并研究其品质。方法 跟踪研究不同工艺条件的特级茶和二级茶加工过程, 监测和优化各工艺的参数条件并优化, 取不同等级的标准茶样进行感官审评和理化成分对比分析。结果 优化了特级茶和二级茶的摊青、杀青、揉捻和干燥等工艺, 2次揉捻、4次干燥的精细化加工成就了特级“三杯香”香高味醇的品质特征, 特级茶的氨基酸含量和茶汤鲜爽度较高; 二级茶的茶多酚和咖啡碱等含量较高, 茶汤滋味更醇厚。结论 为“三杯香”茶加工技术规程和等级规程的制定提供了理论依据。

英文摘要:

      Objective To optimize the processing technique of “Three cups of incense” tea with different grades and research its quality. Methods Superfine tea and the secondary tea were tracked and studied to monitor and optimize the parameters of each process, then their sensory evaluation and physical and chemical composition were analyzed. Results Stalls, fixing, rolling and drying process of superfine tea and secondary tea were optimized, the quality characteristics of high fragrance and mellow taste were achieved by refinement processing of twice rolling and fourth drying. The amino acid content of superfine tea and fresh degree of the tea soup was higher. The tea polyphenols and caffeine contents of secondary tea were higher, and tasted mellower than superfine tea. Conclusion The theoretical basis is provided for the development of the processing technology of “Three cups of incense” tea..