不同储藏年份普洱生茶感官品质的分析

Organoleptic quality analysis of raw Pu-er teas in different storage years

对不同年份的27个普洱生茶样品按照国家审评标准从外形、内质对其进行感官评价,并对其汤色的色差值进行测定。结果表明,随着陈化年份的延长,普洱生茶茶饼不同程度地出现疏松,茶叶条索逐渐松散,干茶色泽呈黄绿—褐黄—黄褐—棕褐的变化趋势;茶汤色泽逐渐变深,呈橙黄—黄橙—橙红—棕红的变化趋势;香气中的花香逐渐淡化,由带陈到陈香显露;滋味中的收敛性和粗涩感逐步减弱;色差值a~*值、b~*值增大,茶汤颜色变红变深。普洱生茶感官品质随储藏年份的增加发生一定趋势的变化,但变化的程度及方向受到原料、加工工艺、贮藏环境等影响。试验通过对跨度近20年的不同厂家普洱生茶感官品质进行探讨,为进一步了解普洱茶的陈化过程中品质变化规律提供参考。

Aim to study the aging mechanism of raw Pu-er tea, organoleptic evaluation was carried out on 27 samples of producing in different years from Yunnan province. The appearance, internal quality, chromatic aberration were compared and analyzed. The results showed that the old raw Pu-er teas were more likely changed to loose, as the color of raw Pu-er teas were from yellow green, brown yellow, yellow brown to reddish brown. As the extension of storage time, the changes of color of soup were from orangeyellow, orange, orange-red to henna, and the fragrance of flowers faded away while the stale flavor emerged, and the rough astringency taste was deceased gradually with aging. Raw Pu-er teas which were produced early possess higher index of chromatic aberration included a-＊ and b-＊ with darker color. The organoleptic evaluation of raw Pu-er tea changed when aging but influenced by material, processing technology and storage environment. This research investigated the quality characteristics and difference between the Pu-er samples of different storage time which spanned 20 years, and provided some suggestions for raw Pu-er tea＇s evaluation.