提香工艺对黄檗禅茶感官品质的影响

Effects of Aroma-enhancing Technology on the Sensory Quality of Huangbo Zen Tea

为促进黄檗禅茶品质的提升，探讨了提香工艺对黄檗禅茶感官品质的影响。单因素试验表明黄檗禅茶提香温度以100°C-120℃为宜，提香时间以10min为宜。正交试验表明提香温度、提香时间和提香叶量均对黄檗禅茶感官品质有极显著的影响，以600g提香叶量在120℃条件下提香20min最有利于黄檗禅茶感官品质的形成。

To promote the quality of Huangbo Zen tea, effects of aroma-enhancing technology on the sensory quality of Huangbo Zen tea were studied. The results of the single factor tests showed that aroma-enhancing temperature at 100 °C-120 °C and aroma- enhancing time at 10 min was appropriate to the sensory quality formation of Huangbo Zen tea. The results of the orthogonal test showed that aroma-enhancing temperature, time and leaf weight affected the sensory quality of Huangbo Zen tea with a highly significance, and the best optimal aroma-enhancing technology was of 600 g aroma-enhancing leaf weight, 120 °C aroma-enhancing temperature and 20 min aroma-enhancing time.