不同仓储条件下普洱茶关键成分分析及品质评价

Key Components and Quality Evaluation of Pu-erh Tea with Different Storage Conditions

为进一步探究普洱茶品质与年份、贮藏地点之间的关系,选用分别贮藏于昆明和广州两地的,贮藏时间在2年~14年的7个普洱生茶和8个普洱熟茶样品,分析其在不同贮藏环境和时间下安全性、理化品质以及感官评价方面的差异性。结果表明,整体上普洱茶的贮藏环境安全。广州仓更利于生茶的转化,转化效率高,能够较快达到降低苦涩、提高醇和的效果且整体老茶陈香更为明显,而昆明仓更利于突出普洱生茶甘甜香或单一药香。仓储对普洱生茶香气的影响可能大于原料本身。对普洱熟茶而言,广州仓的转化更快,但若希望长期贮藏且追求老茶的木香、药香等陈香品质则建议贮藏在昆明仓。对于熟茶香气而言,原料比仓储条件的影响更大。贮藏14年内,普洱生茶和普洱熟茶的品质都有所提升。该文首次提出普洱茶的品质评价应分为3个维度,包括转化的安全因子、品质因子和转化强度因子,并针对普洱茶的不同的特性将理化指标与其进行初步的关联。

To further explore the relationship between the quality of Pu-erh tea and the storage years and locations,this study selected 7 raw Pu-erh and 8 ripe Pu-erh tea samples stored in Kunming and Guangzhou with 2-14 years to analyze the differences in safety,physical and chemical quality,and sensory evaluation under different storage environments and time.The results showed that the overall storage environment of Pu-erh tea was safe.Raw Pu-erh tea storing in Guangzhou was easier to transform with high transformation efficiency,which quickly achieved the effect of reducing bitterness and improving taste.The aging aroma of the old tea was obvious.The sweet-flavor or medicinal aroma of raw Pu-erh tea storing in Kunming was significant.Storage made the aroma of raw Pu-erh tea greater.Ripe Pu-erh tea in Guangzhou transformed more quickly than that in Kunming.However,Kunming was suitable for storing for a long time and maintaining the woody and medicinal aroma of old tea.For the aroma of ripe tea,raw materials were more important than storage conditions.The quality of raw Pu-erh tea and ripe Pu-erh tea was improved after 14 years storage.This paper initially proposed that the quality evaluation of Pu-er tea should be divided into three dimensions,including transformation safety,quality,and intensity.The physical and chemical indexes were preliminarily correlated with the quality evaluation based on the different characteristics of Pu-erh tea.