不同萎凋程度对绍兴红茶品质的影响

Effect of Withering Degree on the Quality of Shaoxing Black Tea

[目的]评价不同萎凋程度对绍兴红茶品质的影响。[方法]以龙井43茶树1芽2叶为原料,采用不同萎凋程度加工红茶,通过感官审评和品质成分测定进行评价。[结果]萎凋程度达到30%时,绍兴红茶条索紧直,断碎率低,香气甜爽,滋味甜醇,氨基酸、茶多酚含量分别为5.23%、18.13%。[结论]用龙井43茶树原料制成的绍兴红茶在萎凋程度30%时品质更好。

[Objective]To evaluate the effect of different withering degrees on the quality of Shaoxing black tea.[Method]The first bud and the second leaf of tea variety Longjing 43 was processed with different degrees of withering.The sensory evaluation and quality composition were used to evaluate the degree of withering to quality of Shaoxing black tea.[Result]The results showed that Shaoxing black tea had a tight line,low breaking rate,sweet and refreshing aroma,sweet and mellow alcohol,amino acids and tea polyphenols were 5.23%and 18.13%respectively when the degree of withering is 30%.[Conclusion]Shaoxing black tea made from Longjing 43 tea tree material has higher quality when the degree of withering is 30%.