机采和手采晒青加工普洱熟茶工艺和品质比较研究

Comparative Study on Processing Technology and Quality of Cooked Pu'er Tea Proceed by Sun-dried Green Tea from Machine Picking and Hand Picking

在同一时间,对机采与手采晒青按相同的渥堆发酵工艺加工普洱熟茶,通过观察记录各堆发酵过程的叶相、香气、水分、温度,测定原料和出堆样品茶多酚的含量,感官审评出堆样品质特征。结果表明,相同渥堆发酵工艺下,每堆翻堆时叶相和香气变化无差异;但手采堆第二次翻堆时茶坯含水量增加,机采1、2堆第二次翻堆茶坯含水量减少;机采1堆21d后堆温上升到60℃,机采2堆与手采堆则在26d后堆温上升到60℃,发酵后期手采堆降温较机采堆快;试验堆茶多酚含量变化差异不明显;感官品质上,手采堆外形优于机采堆,但香气、滋味、汤色品质无明显差异。

Same woodward heap fermentation was conducted to process pu-erh ripe tea using machine-picking and hand-picking sun-dried tea at the same time,the contents of tea polyphenols of raw material and pu-erh ride tea were determined by observing and recording foliar character,flavor,moisture and temperature and the qualities of final fermented tea leaves were evaluatedby organoleptic evaluation.The results showed that there were no differences in foliar character and flavor changes of each final fermented tea leaf sample during pile-turning under the same woodward heap fermentation process,but the content of water in tea-wedge of hand-picking increased at the second pile-turning,while the content of water in the second pile-turning tea-wedge of machine-picking heap one and two decreased.The temperature of machine-picking heap one reached 60℃ after 21 d,whereas that of in machine-picking heap two and hand-picking took 26 d to reach the same temperature,the cooling of hand-picking heap was faster than machinepicking heap at fermentation anaphase,no significant differences in tea polyphenols change were observed in test heap,the appearance of hand-picking heap was better than machine-picking heap judging from sensory quality,however,there were no significant differences in flavor,taste and tea color between the two heaps.