摘要
以凌云白毫茶树品种夏季一芽二三叶鲜叶为原料,按照鲜叶、摊放、杀青、揉捻、复炒、堆闷、干燥的加工工序,制成传统工艺六堡茶,在每个关键性工序节点取样检测分析,探究凌云白毫在加工传统工艺六堡茶过程中的主要品质成分变化的规律。结果表明:茶叶经过加工,香气提高,滋味变醇,叶色变黄,形成传统工艺六堡茶的品质特征;加工过程中,茶汤L^(*)值呈降低的趋势,a^(*)绝对值、b^(*)值呈增加的趋势,水浸出物、茶多酚、咖啡碱含量和游离氨基酸总量的变化无明显趋势;成品茶与鲜叶相比,茶汤L^(*)值下降1.97,a^(*)值、b^(*)值分别增加2.20、10.08,咖啡碱和茶多酚含量分别高出8.4%、5.4%,水浸出物含量和游离氨基酸总量则无明显差别。
Taking the fresh leaves of Lingyun Baihao tea summer one bud two three leaves as raw materials,according to the processing procedures of fresh leaves,spreading,killing,rolling,re-frying,stoking and drying,the traditional technology Liupao tea was made.The sampling and analysis of each key process node were conducted to explorethe change of main quality components of Lingyun Baihao tea in the process of processing traditional technology Liupao tea.The results showed that the aroma,taste and leaf color of the tea were improved after processing,and the quality characteristics of Liupao tea were formed.In the process of processing,the L^(*)value of tea soup showed a trend of decrease,the absolute value of a^(*)and b^(*)value showed a trend of increase,and the contents of water extract,tea polyphenols,caffeine and total free amino acids showed no obvious trend.Compared with fresh leaves,L^(*)value of finished tea decreased by 1.97,a^(*)value and b^(*)value increased by 2.20 and 10.08,respectively.The contents of caffeine and tea polyphenols were 8.4%and 5.4%higher,respectively.There was no significant difference in the contents of water extract and total free amino acids.
作者
黎敏
庞月兰
胡启明
林国轩
邓倩
LI Min;PANG Yue-lan;HU Qi-ming;LIN Guo-xuan;DENG Qian(Guangxi Institute of Tea Science,Guilin Guangxi 541004,China)
出处
《贵茶》
2023年第2期55-59,共5页
Journal of Guizhou Tea
基金
广西六堡茶“八新双增”关键技术研究与产业化示范,六堡茶加工关键技术研究与产品开发(桂科AA20302018-9)
广西茶产业技术创新团队项目加工岗位(nycytxgxcxtd-18-03)
关键词
凌云白毫
六堡茶
加工
品质成分
Lingyun Baihao
Liupao Tea
Processing
Quality Ingredients
