摘要
【目的】筛选出桂热2号白茶的最佳加工工艺,为充分利用、发挥桂热2号茶树品种资源优势及生产出形美质优白茶产品提供参考。【方法】以桂热2号鲜叶单芽为原料,分别采用传统工艺和新工艺进行加工,通过感官审评和品质成分测定评价不同加工工艺对桂热2号白茶品质的影响。【结果】采用传统工艺制成的白茶条索稍紧,有毫香,带青气,滋味纯和;将杀青、做形工艺与白茶传统工艺进行整合的新工艺Ⅱ制成的白茶,青气消失,毫香浓、持久,条索紧,形似月芽,白毫显,滋味醇厚、甜爽,且氨基酸、茶多酚、咖啡碱、水浸出物等4项常规成分均高于传统工艺,其含量分别为5.04%、33.00%、4.57%和42.55%。【结论】不同加工工艺对桂热2号白茶品质影响明显,以将杀青、做形工艺与白茶传统工艺进行整合的新工艺Ⅱ制成的桂热2号白茶品质最优、形质俱佳,能满足消费者的需求。
[Objective ]The aim of this experiment was to select the best processing technique for Guire 2 white tea, to make full use of its varietal resources, and to produce fine-shape and high-quality white tea products. [Method]Single bud from fresh leaves of Guire 2 white tea was processed using traditional and novel technology, respectively. Effects of different processing techniques on the quality of Guire 2 white tea were identified using sensory evaluation and quality components detection. [Result]The white tea produced using traditional method had slightly tight streak, pekoe flavour, green gas and mild taste. The white tea produced by using new method had no green gas, strong and lasting pekoe flavour, tight streak, crescent moon shape, obvious pekoe, sweet and dense taste. Moreover, the contents of its four routine components, amino acid, tea polyphenol, caffeine and water extract were 5.04, 33.00, 4.57 and 42.55%, respectively, which were higher than those in traditionally produced white tea. [Conclusion]It may be concluded that different processing techniques affected the quality of Guire 2 white tea significantly. New technology combining fixation, shaping and traditional technology could produce top-quality and consumer-satisfactory Guire 2 white tea with excellent appearance.
出处
《南方农业学报》
CAS
CSCD
北大核心
2012年第6期847-850,共4页
Journal of Southern Agriculture
基金
广西直属公益性科研院所基本科研业务费专项项目(NYRKS201208)
广西农垦科学研究与技术开发项目(200901)
关键词
白茶
桂热2号
加工工艺
感官品质
品质成分
wwhite tea
Guire 2
processing technique
sensory quality
quality components
