不同嫩度茶树鲜叶对金花散茶理化品质的影响

The Effects of Summer or Autumn Fresh Leaves with Different Tenderness on the Chemical Qualities of Eurotium cristatum-fermented Loose Tea

以不同嫩度的夏秋茶树鲜叶为原料,人工接种发酵金花散茶,分析了在14 d的发酵过程中,不同嫩度鲜叶发酵的金花散茶理化成分的动态变化。结果表明,在发酵过程中,不同嫩度鲜叶发酵的金花散茶茶褐素含量呈增加趋势,其他内含成分含量总体呈下降趋势,整体以嫩度高的鲜叶发酵的金花散茶内含成分含量更高。综合考虑,以一芽三四叶鲜叶人工接种发酵10 d,更有利于金花散茶的品质形成。

Summer or autumn fresh tea leaves with different tenderness were fermented to Eurotium cristatum loose tea by inoculation. The chemical components dynamic changes of E. cristatum loose tea during fourteen days fermentation process were analyzed. The results showed that,during the fermentation process,the content of theabrownines increased,the other major components contents of E. cristatum loose tea wholly presented a decreasing trend. More tender the leaves are,higher characteristic components of E. cristatum loose tea has. Based on these,it is beneficial to form the chemical qualities of E. cristatum loose tea by using a bud with 3 or 4 leaves as a material and fermenting ten days.