揉捻对夏茶内含成分浸出特性及苦涩味影响

Impacts of Different Rolling Processes upon Extracting Characteristics of Containing Ingredients and Their Bitter and Astringent Taste in Summer Tea

为探析揉捻工艺对夏季绿茶苦涩味的影响,实验以槠叶齐夏茶为原料,设揉捻程度（轻揉和重揉）、揉捻时间（长揉和短揉）、揉捻温度（余热揉和冷揉）等不同处理。结果表明：（1）短时轻冷揉的茶汤苦涩味最轻,长时热重揉苦涩味最重,不同揉捻处理对苦涩味影响大小为揉捻程度〉揉捻时间〉揉捻温度;（2）这种影响差异主要是不同揉捻处理导致各内含成分浸出率不同所致,其中对茶多酚的浸出率影响最大,变异系数为83.38%-176.50%,是形成茶汤苦涩味差异的主要原因;（3）茶汤涩味的变异系数远高于苦味,表明揉捻处理对涩味物质的影响要大于苦味物质。

In order to study the impacts of rolling processes upon bitter and astringent taste in summer tea, and probe into the causes,Zhuyeqi summer tea was used as the raw material and treated with different types of rolling（light and heavy rolling）, rolling time（long and short rolling）, rolling temperature（hot and cold rolling） during the experiment The results showed that tea treated by short-light-cold rolling had the least bitterest and astringent while long-hot- heavy had the most obvious bitterness. The impact of different rolling processings were as follows： rolling weight〉 rolling time 〉rolling temperature. Further investigation revealed that it was mainly caused by different contents of components leaching rate with different rolling treatments. The rolling process had effected tea polyphenols most in leaching rate, with the variation coefficient ranging between 83.38% and 176.50%,which caused the tea bitter taste discrepancy.Astringency dot value＇s variation coefficient was far higher than that of the bitterness, which meant that the rolling processing had a greater impact on the astringent than on bitter substances.