白芽毛叶茶发酵特性初探

Study on Fermentation Characteristics of White Bud Camellia ptilophylla Chang

本研究以白芽毛叶茶茶树品系为原料,按照红茶加工工艺,研究该品系在红茶发酵过程中的理化与感官品质变化特点,以探索低咖啡碱毛叶茶的红茶适制特性。结果表明,在白芽毛叶茶发酵过程中,随着发酵时间延长,多酚含量显著下降,游离氨基酸总量也有相似的变化趋势。茶黄素、茶红茶和茶褐素含量都随着发酵时间的延长而增加,但茶黄素发酵至8 h,其含量才达到0.7%以上,而茶红素含量始终都未超过10%。结合感官品质审评和生化成分含量分析表明,最佳的发酵时间为8 h。

White Bud Camellia ptilophylla Chang, which was a new variety of tea tree resources. This paper studied the changes of sensory evaluation and biochemical composition in White Bud camellia ptilophylla Chang during the process of fermentation when it was processed into black tea. The results were that the content of polyphenols and amino acids gradually decreased during fermentation processing respectively. The content of theaflavins（TFs）, thearubigins（TRs） and theavrownines（TBs） presented a gradual growth respectively. But the content of TFs was not more than 0.7% until 8 h fermentation processing, and the content of TRs maintained below10%. The results of sensory evaluation and biochemical composition showed that optimum fermentation time is 8 h.