花香型工夫红茶加工研究

Study on the Processing of Floral Fragrance Congu Black Tea

以白毫早、碧香早、槠叶齐、福鼎大白、保靖黄金茶1号、保靖黄金茶2号、尖波黄13号、桃源大叶、湘波绿2号、潇湘红21-3、玉笋等11个茶树品种鲜叶为原料进行花香型工夫红茶试制,研究结果表明,三个大类高PPO酶活、高POD酶活与双低酶活品种中,均有花香明显的品种,酶活对加工花香型工夫红茶品质影响不明显;通过对加工工艺的改进,可以明显改善花香型工夫红茶的品质。

11 varieties of Baihaozao, Bixiangzao, Zhuyeqi, Fuding Dabai, Baojing Golden tea No.1, Baojing Golden tea No.2, Jiangbohuang 13, Taoyuan Big Leaf, Xiangbolv No.2, Hunan Black Tea No.2 and Yushun fl oral type congou black tea manufacture were measured the PPO and POD activity, and biochemical components during the trial production and change analysis, process improvement research. Studies have shown that the three major categories of high PPO, pod enzyme live with double low enzyme activity varieties, is not obvious effects on fl ower quality of congou black tea; biochemical analysis process, and make the improvement of the process, improve the fl oral type congou black tea quality.