不同烘焙处理对颗粒乌龙陈茶品质的影响

Effects of Different Curing Treatments on Granular Oolong Tea Quality

[目的]探讨不同烘焙处理对颗粒乌龙陈茶品质的影响,为乌龙陈茶烘焙提供参考。[方法]以常温放置了2年的白芽奇兰颗粒乌龙陈茶为原料,研究电焙笼烘焙、炭焙2种不同烘焙方式对颗粒乌龙陈茶品质的影响。[结果]电焙笼100~110℃烘6 h或120℃烘3 h,有利于乌龙陈茶品质的形成;炭焙对样品的品质提升明显,陈茶经相对低温(80~85℃)炭焙后,汤色变深,滋味变醇厚,含炭香,随炭焙年份的增加,茶汤变得更加顺滑、甜醇、有活性。[结论]烘焙是改善颗粒乌龙陈茶品质的有效途径,炭焙对其品质提升更明显。

[ Objective ] To discuss effects of different curing treatments on granular Oolong tea quality, and provide reference for curing of Oolong tea. [ Method] With Baiyaqilan granular Oolong tea stored under room temperature for 2 years as raw materials, effects of different curing treatments on quality of granular Oolong tea were studied with two curing ways of electric cage and carbon. [ Result] Electric cage 100 - 110 ℃ curing for 6 h or 120 ℃ curing for 3 h was favorable for the formation of quality;The quality of the samples was obviously improved by carbon baking. After carbon baking under relative low temperature （ 80 - 85 ℃ ）, quality of samples was obviously improved. With the increase of carbon baking years, tea had become more smooth, sweet, active. [ Conclusion] Curing is an effective way to improve the quality of Oolong tea. It is more obvious to improve its quality by carbon baking.