不同乌龙茶品种加工红茶的品质比较

Quality of black tea processed from different Oolong tea cultivars

采用不同加工工艺,分别将黄金桂、铁观音、金萱、梅占4个乌龙茶品种鲜叶制成红茶,对其进行感官审评和理化分析,比较不同品种和工艺加工的红茶品质差异。结果表明,新工艺借鉴乌龙茶的晒青和摇青工艺,重萎凋,延长发酵时间,可以大幅度退去青气,促进花果香气成分和滋味成分的转化,TR/TF值提高,茶多酚含量降低,明显降低青涩味,有浓郁的花果香,滋味甘醇鲜爽,感官审评综合得分明显高于传统工夫红茶工艺制得的红茶,其中感官审评得分最高为黄金桂（91.33分）,其次是金萱（90.73分）,铁观音为（89.17分）,梅占为（87.37分）,各品种感官审评得分比传统工艺高出（7-11）分,表明新工艺能提高乌龙茶品种制作的红茶品质,达到红茶产品花果香浓郁持久,滋味醇厚甘鲜,显花果味的品质要求。

By different processing techniques, the experiment processed 4 oolong tea cultivars into black tea, and conducted sensory tests as well as biochemical analysis, then compared the quality differences on black teas processed from different cultivars and techniques. Results showed that by learning from oolong tea＇s processing procedure of sun withering and sifting, new technique emphasized withering and lengthened fermentation duration which largely helped get rid of raw scent, promote the component transformation of floral and fruity scent and taste, improve TR/TF value, and reduce TP content then lower the taste of crudeness and astringency. Sensory tests indicated the processed black teas tasted sweet, mellow, fresh and brisk, and were of rich floral and fruity scent, the synthesis scores were much higher than traditional black tea. With scores of 91.33, 90.73, 89.17, 87.37 for Huangjingui, Jinxuan, Tieguanyin, Meizhan respectively, which were（7-11） points higher than traditional ones, the results also indicated that new technique can highly increase oolong tea＇s fermentation degree hence improve oolong cultivar＇s black tea quality, to gain rich and long lasting floral and fruity scent, mellow, thick, sweet, fresh as well as distinct floral and fruity taste, thus to realize sensory quality requirements for black tea.