优质青砖茶渥堆工艺优化

Pile-fermentation conditions optimization of high-quality Qingzhuan tea

中文关键词:  优质青砖茶  一芽二三叶  渥堆  正交试验

英文关键词:high-quality Qingzhuan tea  one bud and two three leaves  pile-fermentation  orthogonal test

中文摘要:

      目的 以鄂茶10号一芽二三叶为原料加工青砖茶, 优化其渥堆工艺参数。方法 以鄂茶10号一芽二三叶加工而成的绿毛茶为原料, 选用茶坯含水量、渥堆湿度和渥堆温度进行L9(34)正交试验, 通过对不同处理加工的青砖茶进行感官审评、色差测定及儿茶素组分、可溶性糖、茶黄素、茶红素和茶褐素等品质成分含量的分析, 获得优质青砖茶渥堆的适宜条件。结果 茶坯含水量40%左右, 渥堆温度45~50℃, 渥堆湿度70%~80%时, 所加工的青砖茶干茶色泽棕褐、汤色红明、滋味甜醇、陈香较高、感官品质较好。茶坯含水量低和发酵温度低不利于青砖茶陈醇品质的形成。渥堆过程中, 茶多酚和儿茶素组分等涩味物质含量大幅降低, 而茶黄素、茶红素和茶褐素等呈色呈味物质大量形成, 是青砖茶滋味醇和、汤色红明的重要物质基础。结论 本研究按照优化的工艺参数所制黑茶外形条索紧细、色泽红褐、陈香较高、滋味甜醇。

英文摘要:

      Objective To optimize the pile-fermentation conditions of Qingzhuan tea processed with one bud, two or three leaves of Echa 10. Methods Taking sun-dried green tea processed with one bud, two or three leaves of Echa 10 as the raw material, the L9(34) orthogonal test carried out on moisture content of raw material, temperature and humidity of pile-fermentation, sensory evaluation, color values determination, and physicochemical analysis of catechin components, soluble sugars, theaflavin, thearubigin and theabrownin were carried out on the Qingzhuan tea processed by different treatments to obtain suitable pile-fermentation conditions of high-quality Qingzhuan tea. Results The sensory quality of Qingzhuan tea processed with 40% moisture content of raw material, 45?50℃ pile-fermentation temperature and 70%?80% pile-fermentation humidity was nice, which was brown in color of dry tea, red in tea infusion, sweet in taste and high in aged aroma. The low moisture content of raw material and low fermentation temperature were not conducive to aged-mellow quality formation of Qingzhuan tea. Astringent substances such as tea polyphenols and catechins reduced greatly during pile-fermentation process, and formation of many color and taste substances such as theaflavin, thearubigin and theabrownin was important material basis for its mellow taste. Conclusion The dark tea prepared by the optimized process parameters have tight and thin appearance, reddish-brown color, high aged fragrance and sweet-mellow taste.