云抗10号加工普洱茶工艺优化

Processing Technology Optimization of Pu’er Tea by Yunkang 10

【目的】探索云南大叶茶树品种云抗10号加工成晒青毛茶及普洱熟茶的最佳加工技术,为实现云抗10号制成高品质普洱茶的稳定性提供参考。【方法】设置3个杀青程度(嫩杀、适杀、老杀)及2个揉捻程度(轻揉、重揉),加工成晒青毛茶和普洱熟茶,检测分析其内含成分,并审评其感官品质。【结果】云抗10号采用嫩杀+重揉捻加工的晒青茶感官效果不理想,发酵成熟茶后感官符合普洱熟茶的品质特征。采用适度杀青+轻揉捻处理的晒青茶感官整体品质最佳(总评分为93分),发酵成熟茶(总评分为92.8分)次于嫩杀+重揉捻样品,但内含成分如氨基酸、咖啡碱、茶褐素、水溶性果胶的含量均最高,分别为1.56%、3.39%、18.56%、3.63%。【结论】云抗10号加工普洱茶原料采用嫩杀+重揉捻可行,适度杀+轻揉捻效果最佳。

【Objective】To explore the optimal processing technology of sun-dried green tea and Pu’er ripe tea by using Yunnan big-leaf tea variety‘Yunkang 10’as the material,which provide reference for the production of Pu’er tea with high yield and stability by Yuankang 10.【Methods】Three degrees of fixation(tender fixation,moderate fixation and heavy fixation)and two degrees of rolling(light rolling,heavy rolling)were set to process into sun-dried green tea and Pu’er ripe tea.The contents were detected and analyzed,and their sensory quality was evaluated.【Result】The sensory effect of sun-dried green tea processed by tender fixation and heavy rolling of Yunkang 10 is not ideal,but is consistent with the quality characteristics of Pu’er ripe tea after fermentation.The whole quality of sun-dried tea treated with moderate fixation and light rolling is the best(with the total score of 93),and the sensory quality of fermented ripe tea is inferior to that of tender fixation and heavy rolling samples,but the contents of components such as amino acids,caffeine,theabrownins and water-soluble pectin are the highest in all samples,as the amino acid is 1.56%,caffeine is 3.39%,theabrownins is 18.56%and water-soluble pectin is 3.63%.【Conclusion】It is feasible to process Pu’er tea by Yunkang 10 with tender fixation and heavy rolling,while it is optimal through moderate fixation and light rolling.