绿茶制造色变研究

COLUR CHANGES IN GREEN TEA DURING PROCESSING

对绿茶制造中颜色的变化研究表明,在制造工序中,茶汤颜色不断加深,水溶性色素种类增加。揉捻轻重和干燥时间,对汤色有一定影响,揉捻轻、干燥脱水时间短,有利于保存绿茶色泽。鲜叶的色素。为构成绿茶叶底色泽的主要色素,在制造中有新的色素产生。但叶绿素总量减少,叶绿素 a 在成茶中保存很少。

Analysis of the pigments extracted from the tea dhool indicated that the soluble pig- ments of the brew of green tea increased and its colour got darker in the manufacturing process.Brew colour was related to the strength of rolling and the time length of drying in processing.The pigments of the fresh leaves constituted the chief pigments of the infused leaves.Some new pigments were formed in processing while chlorophyll,especially chlorophyll a,grestly deereased.