不同杀青方式对绿茶品质的影响

The Effect of Different Fixation Methods on Quality of Green Tea

本文研究了汽热杀青、热风杀青和滚筒杀青3种杀青方式对绿茶品质的影响。结果表明,不同杀青方式对茶在制品生化成分变化的影响不同,汽热杀青因蒸汽穿透力强,杀青时间短,茶多酚、酯型儿茶素的减少量与氨基酸等水解产物的增加量相对较少,使毛茶茶汤浓烈,汽热杀青能快速抑制氧化酶的活性和减少叶绿素的破坏,使毛茶的汤色、叶底较绿;而采用热风杀青制得的毛茶香气高长,滋味浓爽,除色泽稍次于汽热杀青外,其余各品质指标略优于汽热和滚筒杀青方式。

The effect of three fixation methods （steaming, hot blast and roller method） on green tea quality was investigated. The result showed that the changes of tea chemical components changed with different fixation methods. The hot blast method led to decrease in tea polyphenol, ECG, EGCG and slight increase in amino acids, which made the tea soup with thicker and stronger characteristic. Steaming method quickly suppressed activation of oxidase and led to decrease in degradation of chlorophyll, so the tea soup and infused leaves were greener than the other two methods. However, aroma and taste of green tea prepared by hot blast process, were strong and fragrant.