不同季节和工艺的八仙红茶品质比较研究

Comparative Studies of Baxiancha Black Tea Quality from Different Seasons and Processes

采用不同加工工艺,将不同季节的八仙茶品种鲜叶制成红茶,对其进行感官审评和生化成分分析,比较不同季节和工艺加工的八仙红茶品质差异。结果表明,新工艺的条索紧结度和完整性更好,香气花果香浓郁持久,滋味醇厚鲜爽,新工艺有效的解决香味显青涩味的问题,综合感官审评得分:秋季(91.98分)>春季(89.23分)>冬季(88.08分)>夏季(87.18),感官审评得分较传统工艺提高了2~5分,表明新工艺提高了八仙红茶的品质水平。

By different processing techniques, fresh leaves from different seasons of Camellia sinensis（L.） O. Kuntze cv. Baxiancha had been processed into black tea, and then different quality of black teas samples were compared by sensory tests and biochemical analysis. The results showed that the black tea processed by the new technique had more tight shape,better integrity, rich flowers fruity aroma, mellow and fresh taste, and new technique effectively solve the problem of grass and astringency taste. With scores of 91.98, 89.23, 88.08, 87.18, of autumn, spring, winter and summer respectively, which were 2--5 points higher than traditional ones. This indicated that new technique could highly increase the quality of Baxiancha black tea.