炭火低温长焙对信阳红夏茶品质的影响

Effects on Quality of Xinyang Black Tea Made in Summer by Low Baking Temperature and Long Time of Charcoal Fire

以不同嫩度的信阳夏茶红茶为原料,在50℃的炭火温度下,对其进行0、3.5、7、10.5、14 h烘焙处理,通过感官审评和生化成分分析比较,探索炭火低温长焙对信阳红品质的影响,结果表明:炭火低温长焙能够改变信阳红夏茶感官品质,提高茶叶的香气,降低茶叶的涩味;同时在烘焙过程中水浸出物、茶多酚、茶红素、茶黄素、茶褐素、氨基酸、可溶性糖等物质均有不同程度的改变。

To explore the effect on quality of the Xinyang black tea made of summer tea fresh leaves at 50 ℃charcoal baking 0,3.5,7,10.5,14 h,by sensory evaluation and biochemical analysis,the result showedthat：the aroma of tea was increased and the bitter taste of tea was reduced;at the same time the water extract,tea polyphenols, thearubigins, theaflavins, theabrownine,soluble sugar and other substances were changed with different degrees.