不同鲜叶摊放处理对夏秋茶香气品质的影响

Effect of Spreading on Treatments of different Fresh Tea Leaves the Aroma Quality of Green Tea Produced in Summer and Autumn

对夏秋绿茶鲜叶(单芽、一芽二三叶、单片及对夹叶)采用3种不同的鲜叶处理过程,对加工得到的毛茶进行感官审评比较,并采用顶空微萃取结合GC-MS对毛茶香气成分进行分析比较。结果表明,经3种处理的夏秋茶鲜叶加工而成的毛茶香气品质都得到明显的改善。处理后的单芽茶中酯类的数量及种类明显增多,形成具有强烈而令人愉快的花香;一芽二三叶毛茶的香气成分种类和数量都大大高于对照组;单片及对夹叶的毛茶经处理后,粗老味减弱,青气消失,花香显现。通过增加调温调湿摊放、摇青、晒青/摇青等处理过程,可以明显改善夏秋茶的香气品质。

Green tea produced in summer and autumn using conventional methods is of low aroma quality because of the properties of fresh tea leaves. In this work, the method of spreading fresh leaves was employed in the processing of green tea in summer and autumn. The aroma quality of obtained green tea was sensorially evaluated and the aroma compounds were analyzed using GC/MS. The green tea produced using the treated fresh leaves obtained good aroma quality: 1) the bud tea had flowery smell while the control did no...