贮藏条件对炒青绿茶主要品质成分影响的研究

Effect of Storage Conditions on Pan Fry Green Tea's Main Qualitative Contents

以福鼎大白茶、槠叶齐和白毫早三个品种早春一芽一叶鲜叶所制炒青绿茶为材料,研究炒青绿茶在不同温度、含水量及光照等贮藏环境下主要品质成分的变化。结果表明,茶叶贮藏过程中,水浸出物、茶多酚和咖啡碱含量呈现下降的趋势,温度越高,下降得越快;经太阳光照射和暴露在空气中的茶叶更容易陈化劣变,使茶叶失去其品质特征。且供试的三个品种绿茶各品质成分在贮藏过程中的变化一致。

This paper studied the variation of qualitative contents of pan fry green tea made by one bud and one leaf under different storage temperature, moisture and sunlight condition.The materails adoptd in this experiment are Fudingdabaicha,zhuyeqi and Baihaozao.The result indicated that during storage,the water infusion, polyphenols and caffeine decline along with time.The higher temperature,the faster they decline.The teas will easierly go had under sunlight and atmosphere exposure and lost their qualitative features.We observed that the three tested cultivars green tea would undergo the same change pattern during storage.