贮藏方式对武夷岩茶梅占生化成分及感官品质的影响

Effects of Storage Methods on Biochemical Components and Sensory Quality of Wuyi Rock Tea Meizhan

以武夷岩茶梅占为试验材料,研究室温(3℃~30℃左右)贮藏和冷藏方式对武夷岩茶生化成分与感官品质变化规律的影响,为贮藏武夷岩茶提供理论与实践依据。结果表明:贮藏期间茶多酚含量、儿茶素含量、简单儿茶素含量、酯型儿茶素含量、咖啡碱含量呈下降趋势;茶红素含量、茶褐素含量、茶叶感官品质得分呈上升的趋势。室温贮藏(3℃~30℃左右)处理的茶叶感官品质得到提升主要体现在香气逐渐变为浓长、火气逐渐褪去;滋味逐渐由醇厚微涩转变为醇厚甘爽。冷藏处理的茶叶感官品质得分低于室温贮藏(3℃~30℃左右)处理,主要体现在香气带火气、滋味微涩。综上,室温贮藏(3℃~30℃左右)武夷岩茶优于冷藏。

The effects of room temperature(3℃-30℃)storage and cold storage on the biochemical composition and quality of Wuyi rock tea Meizhan were studied,which provided theoretical and practical basis for the storage of Wuyi rock tea.The results showed that the contents of tea polyphenol,catechin,simple catechin,ester catechin and caffeine decreased during storage,while the contents of thearubin,theanine and the sensory quality score of tea increased.The improvement of sensory quality of tea stored at room temperature(3℃-30℃)was mainly reflected in the gradual change of aroma to thick and long,the gradual fading of fire,and the gradual change of taste from mellow and slightly astringent to mellow and sweet.The sensory quality score of tea treated by cold storage was lower than that of room temperature(3℃-30℃)storage,which was mainly reflected in the aroma with fire and taste slightly astringent.In conclusion,Wuyi rock tea stored at room temperature(3℃-30℃)was better than cold storage.