青毛茶加工工艺对青砖茶品质的影响

Effects of different processing technology for raw tea on the quality of Qingzhuan tea

中文关键词:  青砖茶  揉捻  干燥  工艺  品质

英文关键词:Qingzhuan tea  rolling  drying  process  quality

中文摘要:

      目的 研究青毛茶加工工艺对青砖茶品质的影响。方法 以福鼎大白群体种为原料, 采用不同揉捻程度和干燥方式加工成青毛茶, 按相同渥堆和干燥方式加工成青砖茶散茶。分析青砖茶散茶的感官品质、主要品质成分及挥发性成分变化。结果 随着揉捻程度加重, 青砖茶散茶水浸出物含量、多酚和儿茶素保留量、茶红素含量显著增加, 酚氨比增加, 感官品质显著降低。晒干茶样和烘干茶样陈香纯正、滋味醇和, 感官品质优于炒干茶样。炒干茶样水浸出物、多酚、儿茶素总量和可溶性糖含量及酚氨比较高, 挥发性成分相对含量和种类(39.51, 49种)低于晒干茶样(59.74, 82种)和烘干茶样(62.01, 71种)。结论 青毛茶揉捻程度和干燥方式对青砖茶品质有显著影响, 轻揉或不揉捻有利于青砖茶品质的形成, 青毛茶采用烘干或晒干方式制成的青砖茶香味纯正, 品质更好。为促进青砖茶安全高效生产及品质稳定, 建议生产上采用烘干方式加工青毛茶。

英文摘要:

      Objective To study the effect of raw tea processing technology on the quality of Qingzhuan tea. Methods The Qingzhuan tea were processed by different rolling degrees or drying methods using the fresh leaves of Fudingdabai group species (Camellia sinensis) as raw materials, and then were processed into loose Qingzhuan tea with the same pile and drying methods. The changes of sensory quality, main quality components and volatile components were analyzed. Results With the increase of rolling degree, the content of water extraction, the retention of polyphenols and catechins, and the content of thearubigins of the loose Qingzhuan tea increased significantly, the ratio of phenol to ammonia also increased, but the sensory quality decreased significantly. The loose Qingzhuan tea with sun-dried or dryer dried had pure smell and mellow taste, and their sensory qualities were better than that loose Qingzhuan tea with fried drying. The content of water extraction, polyphenols and catechins, soluble sugars and phenol-ammonia ratio in loose Qingzhuan tea with fried drying were the highest, but the volatile components relative content and types (39.51, 49) were the lowest while the loose Qingzhuan tea with sun-dried being (59.74, 82) and loose Qingzhuan tea with sun-dryed being (62.01, 71). Conclusion The rolling degree and drying method of raw tea have significant influence on the quality of Qingzhuan tea, raw tea processing with light rolling or no rolling, sun-dried or dryer dried is beneficial to the flavor quality of loose Qingzhuan tea. In order to keep the quality of Qingzhuan tea stable and safe, it is suggested that using dryer to drying the raw tea is necessary.