杀青方式对秋季绿名茶品质的影响

Effects of de-enzyme ways on the quality of autumn's famous green tea

本文通过对秋季不同品种茶鲜叶进行绿茶杀青工艺试验,从杀青叶叶象、成品茶感官品质和内含物3个方面分析了杀青工艺对茶叶品质的影响,认为:微波、汽热杀青能很好地保持绿茶色泽和提高茶叶鲜味品质,更适于秋季绿名茶的杀青工艺,锅炒杀青虽然熟粟香更明显,但对于叶质较厚的中、大叶种,不容易杀透、杀匀,而且苦涩味较重。

Based on the experiment on de-enzyme technology of different species fresh tea leaves in autumn ,the effect of de-enzyme technology on the colour, sensory quality and contents of soluble solid of tea was analyzed. The results showed that the color of green tea could be well kept and the fresh flavor of green tea could be improved by microwave de-enzyme and steaming de-enzyme that were more suitable to the deenzyme of autumn famous green tea. Moreover,although the roasted chestnut aroma of famous green tea could be well improved by panfire of dry-heating de-enzyme , the de-enzyme to the thick leaves of large-leaved species tea could not be well completed by panflre of dry-heating.