摘要
[目的]提高滇红的品质并指导实际生产。[方法]以云南大叶种茶鲜叶为原料,在传统滇红制作工艺的基础上,对滇红的萎凋工艺进行改变创新;主要内容包括对萎凋工艺进行晒青、摇青、抖青的单因素和组合研究。[结果]试验表明,通过晒青、摇青和抖青组合的萎凋工艺可使滇红具有天然花香、滋味更醇厚,茶汤更红浓明亮的特点,并且增加了滇红中水浸出物、氨基酸、可溶性糖、茶黄素和茶红素的含量,有效提高了云南滇红的综合品质。[结论]新工艺能显著提升滇红品质,适合云南大叶种的滇红加工生产和推广应用。
[ Objective] To improve quality of black tea in Yunnan and guide practical production. [ Method] On the basis of traditional production process, withering technology for Yunnan black tea was innovated. Single factor and combination researches of sunning, rocking and shaking green of withering process were mainly included. [ Result ] The results showed that black tea in Yunnan had the characteristics of natural fragrance, mellow taste and thicker and brighter tea soup through the combination of sunning, rocking and shaking green, and the content of aqueous extract, amino acid, soluble sugar, theaflavin and thearubigin were increased, thus effectively improving the comprehensive quality of the Yunnan black tea. [ Conclusion] The new technique can significantly improve quality of black tea in Yunnan, which is suitable for production and application of black tea in Yunnan.
出处
《安徽农业科学》
CAS
2015年第12期197-199,共3页
Journal of Anhui Agricultural Sciences
关键词
滇红
萎凋
品质
Black tea in Yunnan
Withering process
Quality
