梅占茶不同环境做青过程香气形成及其变化

Formation and Changes of Aromas during the Leaf Processing under Different Conditions in Meizhan Tea

试验采用高香优质的乌龙茶品种梅占,同批采摘的鲜叶为材料,研究不同环境做青过程香气形成及其变化,分析香气组分在做青过程的形成与消长规律,表现出呈递增趋势、递减趋势、先增后减变化及仅在毛茶中检出等4种情况。这一系列复杂的动态变化,反应了乌龙茶做青过程香气形成与消长的特点。同时说明做青过程环境的差异还直接影响着香气成分的组成及其比率。分析人工做青环境与自然环境中做青的毛茶样,香气成分含量最高的均为橙花叔醇,证实了橙花叔醇是福建乌龙茶的主要特征香气组分。试验表明同一品种不同做青环境中对应阶段青叶间的香型相似率大,都在0.95以上,表明乌龙茶具有明显的品种香。感官审评结果表明本试验人工环境做青所得到的毛茶样比自然环境中做青所得到的毛茶样内质较优异。

In this experiment, the fresh leaves picked in the same batch were used as materials in a highquality Oolong tea cuhivar ＂Meizhan＂ （Camellia sinensis Kuntze）, which is densely fragrant. The formation and changes of aromas during the leaf processing under different conditions in Meizhan tea were analyzed. Four kinds of trends in the changes of formation, growth and decline of aromas appeared as follows： （1） the contents increased progressively; （2） the contents decreased progressively; （3） the contents first increased and then decreased; （4） the components were respectively examined only in the raw tea. The series of complicated dynamic changes reflected the characteristics of formation, growth and decline of the aroma components during the leaf processing, and showed the differences of the processing conditions also affect directly the composition and the proportion of the aroma components. The aromas with the highest contents under the artificial and nature conditions in the raw tea were both nerodiol which is the main characteristic aroma component of Fujian oolong tea. The values of aroma pattern similarity of samples between corresponding stages under two conditions are all above 0.95, which shows that the fragrance of oolong tea has obvious variety fragrance. The organleoptic evaluation results of raw tea indicate that the quality under artificial condition is somewhat higher than that under natural condition.