松烟熏处理对大叶种红茶品质的影响

Effect of Pine Wood Smoked Processing on Yunnan Large Leaf Species Black Tea Quality

以云南大叶群体种一芽二叶为原料,在传统红茶加工工艺基础上,将思茅松烟熏引入红茶加工工艺中,从感官品质、生化品质、香气品质三个方面探讨松烟熏对红茶品质的影响。结果表明:与传统工艺加工的红茶相比,萎凋、发酵和烘干工艺后各引入30 min的松烟熏,能显著提高红茶的品质,茶汤滋味鲜浓略苦带桂圆味,汤色红橙明亮,纯正的松烟香显露;松烟熏处理的茶样中氨基酸含量显著增加(p<0.05),由3.37%增加到3.66%,茶多酚含量显著降低(p<0.05),由16.05%降低到14.37%;香气化合物总相对含量由69.65%上升到82.03%,烯类香气物质增加了具有松烟香的长叶烯,酚类香气物质增加了具有桂圆香的4-乙基愈创木酚。由此提示在传统红茶加工工艺基础上,引入松烟熏技术在提高红茶品质的生产实践中具有可行性。

Samples of one bud and two leaves from the Yunnan big leaf species were collected to prepare black tea using a modified version of the traditional processing technology by introducing the pine wood smoked processing.The influence of this processing was evaluated on the sensory quality,biochemical compounds and aroma compounds of black tea.The results showed that compared with the traditional manufacturing technology,being smoked by the pine wood for 30 min after the withering process,fermentation process and drying process,separately could significantly improve the quality of black tea,imparting a more mellow and refreshing taste with longan tastes,a bright red orange color and a colophony aroma to the infusion.Moreover,the pine wood smoked processing significantly increased the amino acid content in tea samples from 3.37%to 3.66%(p<0.05),reduced the tea polyphenols content in tea samples from 16.05%to 14.37%(p<0.05),increased the relative content of total aroma compounds from 69.65%to 82.03%,and produced new phenols with longan aroma including 4-ethyl guaiacol.The above results suggested that being smoked by the pine wood after the process is feasible to improve the quality of black tea.