黔南州古树白茶加工工艺初探

Preliminary Study on the Processing Techniques of Ancient Tree White Tea in Qiannan Prefecture

白茶是我传统六大茶类之一,其鲜爽甘醇的滋味深受广大消费者喜爱[1],近年来,古树白茶的市场热度逐渐升高,黔南州作为古茶树盛产地,如何开发好古树白茶,对推动当地茶产业发展具有重要意义。本文以黔南州三都县境内九仟古茶树群为研究代表,以贡眉加工为例,通过采摘夏秋季一芽二至三叶茶树鲜叶为茶青,按照自然萎凋、加温萎凋、复式萎凋加工工艺制作毛茶,然后进行感官审评及内含成分检测,探索不同加工工艺对黔南州古树茶试制白茶的影响。

White tea is one of six China’s traditional tea categories.Its refreshing and mellow taste is deeply loved by consumers.In recent years,the market heat of ancient tree white tea has gradually increased.As the producing area of ancient tea trees,how to develop good ancient tree white tea is of great significance for Qiannan Prefecture to promoting the local tea industry.This article takes the Jiuqian ancient tea tree group in Sandu County,Qiannan Prefecture as a research representative.Taking Gongmei processing as an example,it picks one bud and two to three leaves in summer and autumn as raw materials.The semi-made tea is processed through natural withering,warming withering and combined withering process,and then sensory evaluation and internal component detection are carried out to explore the influence of different processing techniques on the trial production of ancient tree white tea in Qiannan Prefecture.