萎凋方式对云南红茶内含物含量的影响

Effects of Withering Methods on Contents of Yunnan Black Tea

研究测定了3种萎凋方式(室内自然萎凋、日光萎凋、萎凋槽萎凋)对云南大叶种云抗10号茶黄素、茶红素、茶褐素、水浸出物、氨基酸含量和感官评审的影响。结果显示,在不同萎凋方式下的云南红茶的内含物含量差异较大。日光萎凋的茶黄素、茶红素、茶褐素和氨基酸含量显著高于萎凋槽萎凋处理;除了茶黄素外,日光萎凋和室内自然萎凋的茶红素、茶褐素和氨基酸没有显著差异。室内自然萎凋和萎凋槽萎凋处理下的水浸出物没有显著差异,但显著小于日光萎凋处理。萎凋槽萎凋处理下的红茶汤色透亮滋味浓厚品质最好,得到萎凋槽萎凋的成品茶综合评分最高。

The effects of three withering methods(indoor natural withering,sunlight withering and withering trough withering)on theaflavin,thearubin,thearubin,water extract,amino acid content and sensory evaluation of Yunnan large leaf species Yunkang No.10 were determined.The results showed that the contents of Yunnan black tea varied greatly under different withering modes.The contents of theaflavin,thearubin,thearubin and amino acids in sunlight withering are significantly higher than those in withering trough withering treatment;Except theaflavin,there is no significant difference in thearubin,thearubin and amino acids between sunlight withering and indoor natural withering.There is no significant difference in water extract between indoor natural withering and withering trough withering,but it is significantly less than that of sunlight withering.The black tea under the withering trough withering treatment has bright color,strong taste and the best quality.The comprehensive score of the finished tea with withering trough withering is the highest.