摘要
为了研究不同摇青次数对乌龙茶品质的影响,在春、夏、秋3个季节,对同一批次的鲜叶分别进行不同摇青次数处理(2次、4次、6次),并以凉青为对照,然后按照乌龙茶传统加工工艺制得成品茶。经GC-MC检测,结果表明,3个季节中的6次摇青处理均在香气组分数量和香精油总量上高于其他处理,其规律为6次>4次>2次。感官审评结果亦表明,6次摇青处理制得的乌龙茶感官品质优于其他对照组,其中秋茶6次摇青品质最好。
In order to investigate the effects of green tea leaf shaking technique on oolong tea quality, the same batch of fresh tea leaves was shaked respectively with various times （two times, four times and six times ） in spring, summer and fall with green tea leaf cooling （ liangqing ） as the control. All groups were manufactured into oolong tea with the traditional technology at the same processing conditions. GC-MS analysis results have showed that the quantity of aroma components and the amount of essential oil of the fresh tea leaves by six shaking in three seasons were better than others as well as the order as six times 〉 four times 〉 two times. Moreover, The results of sensory evaluation also showed that the quality of oolong tea by six shaking was better than that of others and the fall-season oolong tea with six shaking was the best.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2009年第1期110-115,共6页
Journal of Anhui Agricultural University
基金
安徽省年度重点科研项目(07020303037)资助
