二青含水量对机制卷曲形名茶品质的影响

Effects of water content in baking leaf on quality during mechanical process of curlshaped famous tea

机制卷曲形名优茶二青过程品质化学成分的变化及感官品质分析结果表明，随二青含水量的降低，茶多酚含量减少，可溶性糖含量增加，叶绿素呈先增后减的趋势，氨基酸的变化不明显。卷曲形名茶外形条索紧细度、卷曲度、色泽品质随二青含水量的降低而下降，但内质品质提高。结合理化分析和感官审评结果，机制卷曲形名茶二青含水量以控制在３０％～４０％较为适宜。

A study was carried out on effects of water content of baking leaf on main chemical compounds and qualities of curlshaped famous tea during mechanical process.The results showed that contents of polyphenol decreased,but soluble sugar in creased,and that of chlorophylls first increased and then decreased with the decrease of water content of baking leaf.Amino acids were not remarkably affected by water content of baking leaf.The tasting results revealed that the appearance quality declined,but inside character improved with the reducing of water content of baking leaf.It was suggested that the appropriate water content of baking leaf was between 30%and 40% during the mechanical process of curlshaped famous tea.