工夫红茶加工过程中的品质变化

Changes of Quality in Congou Black Tea during the Processing

在工夫红茶(Camellia azalea)加工过程中,对每个加工工序进行取样,对样品进行感官审评和主要品质成分检测,研究工夫红茶加工过程中的品质形成规律。结果表明,工夫红茶的条索、汤色、香气、滋味和叶底等品质特征在加工过程中逐步形成;从鲜叶到干茶,各加工工序样品的含水量持续下降,在初烘、做形和干燥工序中下降较多,分别为21.37、14.35和24.22个百分点;与鲜叶相比,干茶中茶多酚、氨基酸和咖啡碱等主要滋味成分分别下降了5.16、1.04和0.62个百分点,而茶红素和茶褐素分别增加了0.64和0.14个百分点,茶黄素基本没有变化。

Each process of processing congou black tea（Camellia azalea）, then sensory evaluated and megsured the main qulity components to investigate the was sampled, rule of quality formation. The results showed that the quality characteristics such as cord, liqour color, aroma, taste and securinega of congou black tea were formed gradually. From fresh leaves to dry tea, the moisture contents of each sample decreased 21.37, 14.35 and 24.22 percent in firt drying, shaping and drying pro- cess, respectively. Compared with fresh leaves, the content of polyphenols, amino acids and caffeine decreased 5.16, 1.04 and 0.62 percent, while thearubigin, theabrownine increased 0.64 and 0.14 percent. Theaflavin almost had no obvious change.