摘要
本文以黄棪和铁观音2～4叶中或大开面秋季新梢为供试鲜叶,比较了"晒青做青"、"揉捻造型"和"干燥焙火"工艺对闽南乌龙茶品质的影响。结果表明:"轻晒轻摇"茶样汤呈黄绿,"重晒重摇"略显橙黄;半球形茶样较条形茶滋味更浓;"足火慢焙"茶样汤香尚清,滋味变淡。铁观音品种以"重晒重摇-直接烘干"的半球形乌龙茶制法品质最优;黄棪品种则以"轻晒轻摇-直接烘干"的条形乌龙茶制法品质最优。各乌龙茶样品主要生化成分含量存在品种区分,但同一品种茶样并无明显工艺差别。由此可见,感官鉴定能更为直观地反映制茶工艺对乌龙茶品质的影响。
To compare the effects of production methods （i.e. withering and bruising, rolling and shaping, drying and baking） on Oolong tea quality in south of Fujian province, banjhi buds with two to four leaves harvested from the autumn shoots of Tie-guanyin and Huangdan （Camellia sinensis） were processed into different Oolong tea samples. The results showed that the soup of tea samples obtained from light sun withering and bruising were yellow and green, and appeared orange for heavy sun withering and bruising. Tea samples with hemispherical shape tasted thicker than strip tea samples. The soup of tea samples smelled less pure and tasted plain when prepared by long time baking after drying. The best production method for Oolong tea was heavy sun withering and bruising with direct drying for Tie-guanyin samples with hemispherical shape. However, we preferred to produce strip tea samples with light sun withering and bruising after direct drying for Huangdan. The varieties of tea samples could be identified according to their main biochemical components, but the effects of production methods made little difference. Therefore, it would be more intuitive to describe the effects of production methods on Oolong tea quality by sensory evaluation than biochemical analysis.
出处
《茶叶科学技术》
2012年第4期9-12,共4页
Tea Science and Technology
基金
福建省属公益类项目(2011R1014-3)
福建省自然科学基金资助项目(2012J01099)
关键词
乌龙茶
加工技术
品质
生化成分
Oolong tea, production method, quality, biochemical component
