做青工艺对夏季祁门红茶品质形成影响

Effect of green-making technique on the quality of summer Keemun black tea

对舒茶早夏季鲜叶晒青、摇青处理后,采用祁门红茶加工工艺,对加工得到的毛茶进行感官审评及儿茶素、香气成分分析,探讨了做青工艺对祁门红茶品质的影响。结果表明,经做青加工而成的祁门红茶香气、滋味品质得到明显的改善。与未做青加工的红茶相比,轻做青能够显著降低夏季红茶中表没食子儿茶素EGC、儿茶素C、表儿茶素EC、表没食子儿茶素没食子酸酯EGCG、表儿茶素没食子酸酯ECG、儿茶素总量、茶红素(TR_S)和茶黄素(TF_S)的含量(p<0.05),提高了夏季红茶滋味鲜爽度;轻做青工艺能够显著降低红茶醇类香气含量(p<0.05),显著提高醛类、酯类、酸类和酮类香气的含量(p<0.05),干茶带有花香。轻做青更有利于香气、滋味品质的形成。

Raw materials of summer fresh tea leaves from C. sinensis cv. Shuchazao were plucked by hand, green- making technique was employed in the withering processing and traditional processing technology of Keemun black tea was refered, the quality characteristics and the change of catechin and aroma components in tea were analyzed.The summer black tea produced using light the green-making technique obtained good aroma and taste quality, （ - ）-epigallocatechin（EGC） , （ ＋ ）-catechin （ C ） , （ - ） - epicatechin （ EC ） , （ - ） - epigallocatechin gallate （ EGCG ） , （ - ） - epicatechin gallate （ECG） , total catechin, alcohols, thearubigins （TRs） and theaflavins （TFs） contents were significantly reduced （p 〈 0.05 ） , the content of aldehydes, esters, acids and ketones significantly increased （p 〈 0.05 ）.Light green-making was more favorable to formation of floral scent aroma and taste quality.