不同加工工艺对都匀毛尖茶感官品质及化学成分的影响

Effects of Different Processing Techniques on Sensory Quality and Chemical Constituents of Duyun Maojian Tea

以都匀毛尖茶为原料,采用全手工制、半机械制和全机械制3种加工工艺加工都匀毛尖茶,比较分析不同加工工艺对都匀毛尖茶感官品质和化学成分含量的影响。结果表明:半机械制感官审评结果优于全手工制和全机械制;3种不同加工工艺所得都匀毛尖茶没食子酸、茶多酚、茶多糖和茶氨酸含量差异不显著(P>0.05),咖啡碱、水浸出物含量差异显著(P≤0.05)。

Using Duyun Maojian tea as raw material,Duyun Maojian tea was processed by manual processing,semi-mechanical processing and mechanical processing.The effects of different processing technology on sensory quality and chemical composition content of Duyun Maojian tea were compared and analyzed.The results showed that the sensory evaluation of semi-mechanical processing was better than that of manual processing and mechanical processing.There were no significant differences in gallic acid tea polyphenols,polysaccharide and L-theanine contents among the three different processing technologies(P>0.05),but there were significant differences in caffeine,water extract contents among the three different processing technologies(P≤0.05).