摘要
本研究的目的是构建一个与六堡茶风味特征相符合的风味轮。从标准化的六堡茶定义及加工工艺出发,通过对六堡茶的毛茶、新茶及陈茶进行感官审评、冲泡品饮、生产现场调研、文献查证,并与资深的质检师、制茶师、品鉴师进行品饮、切磋、交流,用标准化的、文献中有明确释义的及新创的术语描述其色、香、味、韵的特征,按风味的主要来源或呈现环节不同,将术语分类、分层次、排序,从而绘制出六堡茶汤色轮、香气轮、滋味轮、韵味轮和风味轮。结果显示:风味轮涵盖了六堡茶的汤色、香气、滋味、韵味及其与原料、工艺的关系,可阐析风味随发酵程度、陈化时间的变化而变化的规律。风味轮的构建为人们全面、准确认识六堡茶感官品质特征提供了便捷途径。
The present study aims at constructing a flavor wheel consistent with the flavor characteristics of Liupao tea.Based on the definition and standardization of the Liupao tea processing technology,the flavor wheels of liquor color,aroma,taste and flavor rhyme of Liupao tea were mapped out through sensory evaluation of raw and aged Liupao teas,field investigation,literature search and analysis,combined with interview with senior tea master,and senior tea tasters and tea makers in tea inspection departments.It shows that the flavor wheel covered the color,aroma,taste and flavor rhyme of Liupao tea and their relationship to the raw materials and processing parameters,revealing the changes in flavor with the fermentation degree and aging time.The construction of flavor wheel provides a convenient way for consumers to comprehensively and accurately understand the sensory quality characteristics of Liupao tea.
作者
吴平
WU Ping(Wuzhou Customs,Wuzhou 543002,Guangxi)
出处
《茶叶》
CAS
2021年第2期89-98,共10页
Journal of Tea
关键词
六堡茶
感官评价
术语
韵味
构图
风味轮
解析
Liupao tea
sensory evaluation
term,flavor rhyme
map construction
flavor wheel
parsing
