花茶窨制中几个主要因子对花茶香气的影响

Influences of Main Factors on the Aroma of Scented Tea

分别对茉莉花茶窨制过程中素坯含水量、配花量、堆温和窨制时间等4个主要影响因子对花茶香气吸附的影响进行了单因子研究。结果表明,茶叶含水量在25%时,茶叶吸附精油总量达到最大值;当堆温在35℃左右时,茶叶吸附精油总量达到最大值;在一定的配花量内,茶叶吸附精油总量随配花量的增加几乎呈直线上升;窨制12～13h的茶叶吸附精油总量达到最大值。

In the paper, the factors influencing the aroma of scented tea including the water content of tea dhool (WCTD), the ratio of Jasminum sambac to tea dhool (RJ), the temperature of tea stack (T) and the scenting time (ST) were studied respectively. The results suggested that the aroma absorption of tea dhool reached to a maximum at 35℃ after scenting for 12～13 h,and 25% WCTD was also more suitable for the aroma absorption. Furthermore, it was directly relative with RJ.