凌云白毫茶红条茶萎凋工艺研究

Study on Wilting Technology at Black Tea Processing of Lingyun Pekoe Tea

【目的】探讨凌云白毫茶红条茶萎凋工艺,为提高凌云白毫茶红条茶品质提供技术参考。【方法】设计3个梯度的萎凋叶含水量56.00%~59.99%、60.00%~63.99%和64.00%~68.00%及3个梯度的萎凋时间15、17和19 h进行不同萎凋试验,对样品进行感官审评及主要理化成分检测。【结果】萎凋叶含水量60.00%~63.99%时,茶样香气浓郁,汤色红亮,滋味浓厚,叶底红亮;茶多酚保留量适当,咖啡碱含量低,茶黄素及茶红素含量均较高。萎凋时间为17 h时,香气甜香浓郁,茶汤红亮,滋味浓厚鲜爽,叶底红亮;茶多酚、氨基酸、茶黄素、茶红素含量均较高。【结论】凌云白毫茶红条茶萎凋最佳工艺为控制萎凋时间为17 h,萎凋叶含水量60.00%~63.99%。

[ Objective ] The study of wilting technology processing Lingyun pekoe tea to black tea provides a technical reference for improving the quality of black tea in Lingyun pekoe tea. [ Method ] Different withering leaf water content was designed by 3 grades ： 56.00 % - 59.99 % ,60.00 % - 63.99 % and 64.00 % - 68.00 %, different withering time was designed by 3 grades ： 15,17,19 hours to study on the sen- sory quality and the main chemical composition. [ Result ] When withering leaf water content was 60 % - 63.99 %, the quality of black tea was rich aroma, liquor color was red, bright, strong taste, leaf bottom was red and bright. The content of tea polyphenols was appropriate, caffeine was low, theaflavin and thearubigin was higher. When withering time was 17 hours, the quality of black tea was rich aroma of sweet, liquor color was red and bright, taste was strong and fresh, leaf bottom was red and bright. The content of tea polyphenol, amino acid, theaflavins and thearubigin were higher. [ Conclusion] The optimum wilting technology at black tea in processing of Lingyun pekoe tea was 17 hours of control withering time, the withering leaf water content was 60.00 % - 63.99 %.