增湿萎凋对浓香型夏暑乌龙茶苦涩味的影响

Effects of Humidification Withering on the Bitterness and Astringency of Strength Scent Type Summer Oolong Tea

为降低浓香型夏暑乌龙茶苦涩味,试验研究一项加工新技术对乌龙茶苦涩味的影响。以‘八仙茶’和‘凤凰单枞’2个茶树品种的夏暑季鲜叶为研究材料,在萎凋前,将清水喷施于茶青,增湿量分别是鲜叶重的6%、9%、12%、15%、18%,以不喷清水做对照,进行增湿萎凋,而后按传统工序加工成干茶,探索增湿萎凋新工艺对浓香型乌龙茶苦涩味的影响。结果表明:增湿量为鲜叶重的15%和18%的‘八仙茶’和‘凤凰单枞’加工成干茶,苦涩味降低3～4级,品质明显提高。

For the purpose of degrading the bitterness and astringency of strength scent type summer oolong tea, the effects of a new processing technique on the bitterness and astringency of oolong tea was studied. Utilizing two tea plant cultivars of‘Baxian’and‘Dancong’as materials, humidification withering was conducted by sprayed water on the tender shoots （the water amount 6%、9%、12%、15%、18% tender shoots weight, respectively）, and then oolong tea was produced by conventional strength scent type processing. The effects of new humidification withering technique on the bitterness and astringency of summer oolong tea were probed. The results showed that： the quality of oolong tea from 15%、18% humidification withering technique were significantly improved, humidification withering technique degraded the bitterness and astringency of oolong tea 3-4 level.