龙井茶加工过程中滋味和生化品质的变化

Changes in Taste and Biochemical Quality of Longjing Tea during Processing

为了明确龙井茶加工过程中滋味及生化品质的变化,对5个不同茶树品种鲜叶原料按龙井茶加工工序"摊放、青锅、整形、机器辉锅、手工辉锅"加工后分别取样,进行了滋味审评和生化组分变化分析的研究。结果表明,随着加工工序的推进,感官滋味和生化品质的变化有密切关系,滋味由寡淡、醇和向浓醇转变,评分不断增高,水浸出物含量也不断增加,至机器辉锅阶段达到最高,且辉锅阶段茶多酚、咖啡碱等处于较低水平,机器辉锅对龙井茶感官滋味品质的形成具有重要意义;不同茶树品种的生化成分含量有较大差异,在加工过程中生化成分变化趋势也稍有不同,因此在龙井茶生产中,需要优化出与茶树品种相适应的工艺参数。

In order to make clear the changes in taste and biochemical quality during the process of Longjing Tea processing,samples of five different tea varieties were taken according to the processing procedures"spreading,fixation,shaping,machine Huiguo and manual Huiguo".The changes of sensory taste quality and biochemical components were studied and compared.The results showed that with the advancement of the processing procedure,the sensory taste and the change of biochemical quality was closely related.The sensory taste quality changed from tasteless,moderate and strong,the score continued to increase,and the content of water extract also continued to increase,reaching the highest level in the machine Huiguo stage,and the tea polyphenols and caffeine were at a low level at this stage.Machine Huiguo was of great significance to the formation of sensory taste quality of Longjing Tea.The content of biochemical components of different tea varieties varied greatly,and the change trend of biochemical components during Longjing Tea processing procedures was also slightly different.Therefore,in the production of Longjing Tea,it is necessary to optimize the processing parameters suitable for tea varieties.