武夷名丛“向天梅”夏暑红茶适制性研究

Adaptability of Processing into Black Tea by Wuyi Mingcong“Xian Tianmei”

以武夷名丛"向天梅"夏暑茶鲜叶为原料,参照传统工夫红茶初制工艺,研究了"向天梅"夏暑茶鲜叶红茶的适制性,结合感官审评、生化成分和香气成分的测定和分析得知:武夷名丛"向天梅"夏暑茶鲜叶较适宜加工红茶。制得的夏暑红茶,水浸出物、氨基酸和茶红素含量分别为30.99%、1.31%和5.10%,香气含量占提取物总量的87.76%,其中共鉴定出9类160种化合物,香气甜浓,滋味甜醇,具备较好的红茶品质。

With summer fresh tea leaves of Wuyi Mingcong ＂Xian Tianmei＂, traditional processing technology of Gongfu black tea was refered, adaptability of processing into black tea by Wuyi Mingcong ＂Xian Tianmei＂ was studied. Combining sensory evaluation with chemical and aromatic components measurement and analysis. The conclusion was got： the summer fresh tea leaves of Wuyi Mingcong ＂Xian Tianmei＂ was suitable for processing of black tea. The summer black tea was then gained with better quality that the content of water extracts, amino acids and thearubigins were 30.99 %, 1.31% and 5.10 %, the content of aromatic components occupied 87.76 % of the total content of extracts, about 9 classes of 160 different compounds were isolated and identified, the aroma was sweet and thick, the taste was sweet and pure.