普洱市普洱熟茶品质分析

Analysis of quality of Ripe Pu-erh tea in Pu’er City

中文关键词:  普洱市  普洱熟茶  感官品质  生化成分

英文关键词:Pu’er City  Ripe Pu-erh tea  sensory quality  biochemical components

中文摘要:

      目的 分析普洱市普洱熟茶的品质特征。方法 收集43份普洱市本地发酵的熟茶样品, 通过感官审评结合生化成分检测, 系统解析该批次产品的品质特性。结果 样品干茶呈棕褐至红褐色泽, 茶汤呈现褐红至红浓色调, 具有典型陈香纯正特征, 滋味以醇厚、醇和为主, 叶底多呈红褐色且质地柔软。生化检测数据显示: 该批次茶样水浸出物、茶多酚、游离氨基酸、可溶性糖、茶褐素的含量分别为38.7%~51.5%、4.55%~11.16%、1.56%~2.89%、3.49%~8.27%、6.84%~12.82%, 儿茶素、黄酮类物质总含量分别为6.76~18.23 mg/g、0.18~1.90 mg/g, 茶碱和咖啡碱含量分别为0.01~0.12 mg/g、15.21~27.31 mg/g, 没食子酸含量为1.22~6.56 mg/g。结论 相较于其他产区熟茶, 普洱市发酵茶样具有显著更高的水浸出物、可溶性糖及游离氨基酸含量, 而咖啡碱含量相对偏低, 这种独特的生化组分构成与其感官特征构成了茶汤滋味醇厚、甜度高、苦度低的特点。本研究系统揭示了普洱市发酵熟茶的感官品质特征与生化成分基准范围, 为后续开展跨产区普洱茶品质特征的对比研究提供了科学数据支撑。

英文摘要:

      Objective To analyze the quality characteristics of Ripe Pu-erh tea from Pu’er City. Methods A total of 43 local fermented Ripe tea samples were collected from Pu’er City, and the quality characteristics of this batch of products were systematically analyzed by sensory evaluation combined with biochemical component detection. Results The color dry tea leaves were brown or reddish brown; the infusion were brown red or reddish brown; the aroma were mellow aged fragrance; the taste had typical pure characteristics of stale aroma; the infused leaves were reddish-brown and soft. Biochemical detection data showed that the content of tea sample water extract, tea polyphenols, free amino acids, soluble sugar and theabrownin in these tea samples were 38.7%–51.5%, 4.55%–11.16%, 1.56%–2.89%, 3.49%–8.27% and 6.84%–12.82%, respectively. The total content of catechins and flavonols were 6.76–18.23 mg/g and 0.18–1.90 mg/g, respectively. The content of theophylline and caffeine were 0.01–0.12 mg/g and 15.21–27.31 mg/g, respectively. The content of gallic acid was 1.22–6.56 mg/g. Conclusion Compared with the Ripe Pu-erh tea from other regions, Pu’er City-fermented tea samples demonstrates significantly higher levels of water extract, soluble sugars and free amino acids, coupled with relatively lower caffeine content. This distinctive biochemical composition corresponds to their sensory profile characterized by a thick mellow taste, pronounced sweetness, and reduces bitterness in the tea infusion. The study systematically delineates the sensory quality attributes and biochemical reference ranges of Ripe Pu-erh tea fermented in Pu’er City, providing scientific data support for future cross-regional comparative studies on the quality characteristics of Pu-erh tea.