摘要
对青砖茶、茯砖茶、康砖茶、六堡茶和两个年份的熟普共6个茶样的主要理化指标和感官品质分别进行测定和审评。结果表明:青砖茶酯型儿茶素含量较高,其他成分含量适中,其中水浸出物为42.457%、可溶性糖为5.065%、氨基酸为0.794%、茶多酚为5.758%、咖啡碱为1.229%、儿茶素总量为1.658%;青砖茶砖面平整紧实、色泽棕褐,汤色橙黄,略有陈香,滋味醇和,叶底青褐、粗硬、带茎梗。6种黑茶之间,主要理化成分含量差异较大,其中可溶性糖含量均较高,氨基酸、咖啡碱、茶多酚、儿茶素类含量均较低;感官品质各具特色,多以外形乌褐、黄棕、带茎梗,汤色橙红、橙黄、红浓,香气陈香,滋味醇和,叶底乌褐、暗、粗硬、带茎梗为主。
The main physical and chemical components and sensory quality of six tea samples of Qing Brick Tea,Fu Brick Tea,Kang Brick Tea,Liubao Tea and ripe Pu'er teas produced in two different years were determined and evaluated.The results showed that the content of ester catechins in Qing Brick Tea was high,and the content of other components was moderate,among which,The content of water extract was 42.457%,soluble sugar was 5.065%,amino acid was 0.794%,tea polyphenols was 5.758%,caffeine was 1.229%and the total content of catechin was 1.658%.Qing Brick Tea was smooth and compact in brick surface,brown in color,orange yellow in soup color,slightly aged fragrance,mellow in taste,green brown in brewed leaves,rough and hard,with stalk.Among the six types of dark tea,the content of the main physical and chemical components was quite different,among which the content of soluble sugar was higher,the content of amino acid,caffeine,tea polyphenols,catechins were lower;the sensory quality of them had its own characteristics.Most of which were dark brown,yellow brown,with stalk,orange red,orange yellow and thick red in soup color,aged in fragrance,mellow in taste,the brewed leaves was dark brown,dark,rough and hard,mainly with stalk.
作者
陈雯雯
张君岱
宋莹
于松慧
余志
CHEN Wen-wen;ZHANG Jun-dai;SONG Ying;YU Song-hui;YU Zhi(Huazhong Agricultural University,Key Laboratory of Urban Agriculture in Central China of Ministry of Agriculture,Wuhan 430070,China;Tea Research Institute of Xianning Academy of Agricultural Sciences,Xianning 437000,China)
出处
《茶叶通讯》
北大核心
2020年第2期308-312,共5页
Journal of Tea Communication
基金
国家重点研发计划(2017YFD0400800)。
关键词
青砖茶
黑茶
理化成分
感官品质
Qing Brick Tea
Dark Tea
Physical and chemical components
Sensory quality
