不同人工光源萎凋对武夷岩茶品质的影响

Effect of Different Light Source Withering on Quality of Wuyi Rock-essence Tea

为了探讨红外灯和紫外灯照射萎凋对武夷岩茶品质的影响,以水仙茶树鲜叶为试材,研究不同照射时间、不同照射距离萎凋处理对武夷岩茶生化成分和感官品质的影响。结果表明,红外灯萎凋时间为40 min时,鲜叶减重率达到萎凋适度标准,茶多酚含量降低,苦涩味减弱,青气消失,清香显露;红外灯照射距离为30 cm时,主要生化成分含量与日光萎凋接近,香气表现出清香,滋味鲜爽、醇和;紫外灯萎凋无法达到减重率标准。

To investigate the in Jluence of different light withering on the quality of Wuyi rock-essence tea,Wuyi Shuixian tea plant fresh tea leaves were collected and withering by using the infrared lamp and ultraviolet lamp at different time and distance, then the quality of the tea samples were measured by sensory evaluation and physical and chemical analysis.The results showed that withering under the infrared lamp for 40 minutes, the reducing weight ratio reached a moderate withering standard, the content of tea polyphenols were reduced, the bitter and dry taste was decreased and the delicate fragrance was clear and manifest.W’ithering under the infrared lamps at the distance of 30 cm, the contents of major biochemical components of the sample were close to the sample withering under sunlight, the delicate fragrance was clear, and the taste was mellow.The reducing weight ratio couldn＇t meet the standard when withering under the ultraviolet lamp.