不同萎凋方式对萎凋叶及工夫红茶品质影响分析

The Effects of Different Withering Processes on the Quality of Withered Leaves and Congou Black Tea

以佛香3号品种鲜叶为原料,通过对不同萎凋方式加工制作工夫红茶进行感官审评和理化成分检测。结果表明,不同萎凋方式萎凋叶的水浸出物、茶多酚、游离氨基酸含量整体均高于成品红茶,而黄酮含量则是成品红茶整体均高于萎凋叶,咖啡碱含量无明显规律变化。其中,W6处理[室内自然萎凋、鲜叶薄摊2 cm、(17±2)℃、相对湿度(70±5)%、持续24 h]成品红茶游离氨基酸含量最高,且W3和W6成品红茶可溶性糖含量高于萎凋叶可溶性糖含量。相关分析表明,萎凋叶中的游离氨基酸与成品红茶中的黄酮呈极显著正相关,萎凋叶中的可溶性糖与成品红茶中的茶红素呈极显著负相关,萎凋叶中的黄酮与成品红茶中的茶褐素呈极显著负相关。感官审评结果表明,W6处理成品红茶汤色橙红明亮、香气甜香浓郁、滋味鲜浓醇厚,感官品质最好。综合理化成分分析及感官审评结果,W6处理萎凋方式有利于提升红茶品质。

In this study,the fresh leaves of'Foxiang No.3'were used as raw materials to make Congou black tea by different withering processes for sensory evaluation and physical and chemical composition detection.The experimental results show that the contents of water extract,tea polyphenols and free amino acids in the withered leaves under different withering processes were higher than those in the finished black tea,while the contents of flavonoids in the finished black tea were higher than those in the withered leaves,and there was no significant change in caffeine content.Among them,theW6 treatment[fresh leaves thinly spread for 2 cm,(17±2)℃,relative humidity(70±5)%,lasting for 24 h],had the highest free amino acid content in the finished black tea,and the soluble sugar contents of theW3 andW6 finished black tea were higher than that in withered leaves.The correlation analysis shows that the free amino acids in the withered leaves were significantly and positively correlated with the flavonoids in the finished black tea.The soluble sugar in the withered leaves was significantly and negatively correlated with the thearubin in the finished black tea.While the flavonoids in the withered leaves were significantly and negatively correlated with the theafuscin in the finished black tea.The sensory evaluation results show that theW6 black tea soup was orange red and bright,with sweet and rich aroma,fresh and thick taste and mellow sensory quality.In summary,W6 withering method is conducive to improving the quality of black tea.