摘要
基于传统工夫红茶加工制法,比较了3种不同萎凋方式(自然萎凋、热风萎凋和远红外地暖加温萎凋)萎凋效率及对工夫红茶风味品质的影响。结果表明,热风萎凋方式的萎凋效率最高,远红外敌暖加温萎凋恒温控制效果最好。热风萎凋茶样香气品质最好但涩味明显,远红外地暖加温萎凋茶样滋味甜醇但香气不高,自然萎凋茶样有较好的感官风味,3种萎凋方式制成的红茶感官表现各有优劣但差异较小。因此,生产应用中可根据生产条件和产品需求选择相应的萎凋方式。
Withering is the beginning step in black tea processing.It initiates changes in the moisture content and chemical composition in tea leaves,and prepares for the final formation of the product known as tea.Based on the traditional congou processing technology,the natural,hot-air,and far-infrared floor heating withering methods were implemented for comparison.Withering efficiency as well as quality and flavor of the resulting teas were determined.It was found that,among the 3 methods,the hot-air withering was most efficient,while the far-infrared floor heating provided the best climate control.Sensory evaluation showed that the tea produced by the hot-air withering had the best aromatic quality with apparent astringency,the far-infrared floor heating withering yielded a tea with sweet taste and reduced aroma,and the natural withering gave a product of appealing quality.There seemed to be subtle differences in quality among the teas made with the 3 withering methods.Consequently,selection of appropriate withering had to be based on the production conditions and product requirements of a specific case.
出处
《茶叶学报》
2016年第4期200-204,共5页
Acta Tea Sinica
基金
福建省属公益类科研院所基本科研专项(2015R1101017-1
2016R1102002-1)
关键词
工夫红茶
萎凋
加工
品质
生化成分
Congou black tea
withering
processing
quality
chemical components
