晒青茶、普洱茶(生茶)紧压茶实物样研制及其品质特征分析

Preparation of physical standard samples and quality characteristics analysis of sun-dried tea and Pu-erh tea (raw tea) compressed tea

中文关键词:  晒青茶  普洱茶(生茶)紧压茶  实物样  品质特征  通径分析

英文关键词:sun-dried tea  Pu-erh tea (raw tea) compressed tea  physical standard samples  quality characteristics  path analysis

中文摘要:

      目的 研制晒青茶、普洱茶(生茶)紧压茶实物样, 并分析其品质特征。方法 以临沧、普洱、大理、西双版纳的春、夏、秋3个季节的云南大叶种晒青茶为原料, 通过筛选可拼配单样、小样试拼及排序、大样拼堆及评定等程序制备晒青茶、普洱茶(生茶)紧压茶实物样, 结合理化分析及感官审评分析实物样的品质特征。结果 (1)制备出2套实物样: 晒青茶实物标准样、普洱茶(生茶)紧压茶实物样及感官品质特征文字表述。(2)通过理化分析、感官审评及通径分析表明, 茶多酚与氨基酸、黄酮是影响晒青茶滋味品质的主要因素, 其中, 黄酮对晒青茶的滋味品质直接作用最明显, 茶多酚通过其余变量对晒青茶滋味品质的间接作用综合影响最大。结论 晒青茶实物标准样包括特级、二级、四级、六级、八级、十级6个级别; 普洱茶(生茶)紧压茶实物样包括: 砖(高等级、中等级、低等级)、饼(高等级、中等级、低等级)、沱(高等级、中等级、低等级)3个系列。本研究不仅为普洱茶的质量标准信息化研究、茶饮料开发等方面提供分析方法参考, 更为促进普洱茶的高质量、品牌化发展提供科学依据。

英文摘要:

      Objective To develop physical standard samples of sun-dried tea and Pu-erh tea (raw tea) compressed tea to analyze their quality characteristics. Methods Used Yunnan Daye-sun-dried tea from Lincang, Pu'er, Dali, and Xishuangbanna in spring, summer, and autumn as raw materials. The standard samples of sun-dried tea and Pu-erh tea (raw tea) compressed tea were prepared through the procedures of screening single samples for blending, trial blending and sorting of small samples, blending and evaluation of large samples, and the quality characteristics of the standard samples were analyzed in combination with physical and chemical analysis and sensory evaluation. Results (1) 2 sets of physical samples were prepared: Sun-dried tea physical standard samples, Pu-erh tea (raw tea) compressed tea physical samples, and textual expressions of sensory quality characteristics. (2) The physical and chemical analyses, sensory evaluation, and path analysis showed that tea polyphenols, amino acids, and flavonoids were the main factors affecting the taste quality of sun-dried tea, among which flavonoids had the most apparent direct effect on the taste quality of sun-dried tea, and tea polyphenols had the most significant combined effect on the taste quality of sun-dried tea through the indirect effect of the remaining variables. Conclusion The physical standard samples of sun-dried tea include 6 grades: Special grade, second grade, fourth grade, sixth grade, eighth grade, and tenth grade; the physical samples of Pu-erh tea (raw tea) compressed tea include 3 series: Brick tea (high grade, medium grade and low grade), bing cha (high grade, medium grade, and low grade) and bowl tea (high grade, medium grade and low grade). This study not only provides a reference to the analysis of quality standard information research and tea beverage development of Pu-erh tea, but also provides a scientific basis for promoting the development of high-quality and branded Pu-erh tea.