桂香22号工夫红茶发酵过程中的品质变化

Quality Changes during Fermentation of No. 22 Black Tea in Guixiang

在桂香22号工夫红茶发酵过程中,对每个发酵时间段进行取样,结合感观审评及生化成分测定,研究其品质变化规律及适宜的加工工艺。结果表明,桂香22号工夫红茶在发酵3~6 h时间段,随着时间的延长,茶汤颜色由橙红逐渐转变为红亮,香气由青草气逐渐转变为甜花香,滋味由苦涩味逐渐转变为醇厚鲜爽,叶底色泽也逐渐向红匀亮方向转变;随着发酵时间的延长,发酵叶的水浸出物、游离氨基酸、茶黄素含量逐渐减少,茶红素先增加后降低,茶褐素逐渐增加。综合感官审评与主要生化成分测定结果得出：用桂香22号茶树品种春季鲜叶为原料加工工夫红茶,在发酵环境温度为26~28℃、相对湿度70%~80%条件下,以发酵6 h的品质最佳,其次为7 h。

In cinnamon 22 congou black tea fermentation process,the fermentation time of each segment were sampled combined with sensory evaluation and biochemical composition determination,the variation rule of the quality and the suitable processing technology research. The results showed that cinnamon 22 congou black tea fermentation in the 3- 6 h time,along with the extension of time,tea color from orange to gradually turned bright red. Aroma by grass gas gradually transformed sweet smell and taste from the bitter taste gradually transformed to mellow fresh cool,bottom of leaves color gradually Xianghong Yun bright to change direction; with the extension of fermentation time,fermentation of the leaf water extracts,gradually reduce the free amino acids,the content of theaflavins,thearubigins first increased and then decreased,tea brown） increased gradually. Comprehensive sensory evaluation and the major biochemical components determination results：Cinnamon 22 varieties of tea fresh leaves in the spring for the processing of raw materials of congou black tea,in the fermentation environment temperature for 26- 28 degrees,relative humidity 70 %- 80 %,the fermentation for 6 h,the quality is the best,the next is 7 h.