不同加工工艺对梅占红茶品质的影响研究

Study on the Effect of Different Processing Technology on the Quality of Meizhan Black Tea

以是否进行摇青处理以及不同萎凋和发酵温度处理加工制作而成的梅占红茶为研究对象,结合感官审评和理化成分检测,探究梅占红茶加工的最佳参数。22℃萎凋、24℃发酵处理梅占红茶的水浸出物、茶多酚、茶黄素、茶红素含量高于CK处理(28℃萎凋、30℃发酵)。22℃萎凋、24℃发酵处理的茶样和28℃萎凋(期间1 min摇青处理)、30℃发酵处理的茶样感官品质高于CK处理。22℃萎凋、24℃发酵所制红茶呈现汤色橙红明亮,淡花香、较浓较爽口的品质特点,而28℃萎凋(期间1 min摇青处理)、30℃发酵所制红茶香气高浓且甜花香明显、滋味甜浓爽口、汤色橙红明亮,其感官评分较22℃萎凋、24℃发酵处理高2.25分。整体而言,梅占品种制作传统型红茶以22℃萎凋、24℃发酵工艺更优,而制作花香型红茶则以28℃萎凋(期间1 min摇青处理)、30℃发酵为宜。

This study investigated the optimum parameters for the processing of Meizhan black tea with or without shaking and at different withering and fermentation temperatures,combined with sensory evaluation and biochemical composition testing.The results showed that the water extract,tea polyphenols,theaflavins and thearubigins contents of Meizhan black tea with 22℃withering and 24℃fermentation were higher than those of CK treatment(28℃withering and 30℃fermentation).The results of the sensory evaluation showed that the sensory quality of the tea samples withering at 22℃fermented at 24℃and the tea samples with 28℃withering(during 1 min shaking treatment)30℃fermentation treatments were higher than those from the CK treatment.The black tea made with 22℃withering and 24℃fermentation showed orange-red and bright soup color,light floral aroma,stronger and more refreshing quality,while the tea samples with 28℃withering(during 1 min shaking treatment)30℃fermentation had high and strong aroma,obvious sweet floral aroma,sweet and strong taste,orange-red soup color and brighter quality.And its sensory score was 2.25 points higher than that of the 22°C withering and 24°C fermentation treatment.Generally speaking,the optimized process of making traditional Meizhan black tea is at 22℃withering and 24℃fermentation,while the appropriate parameters for the production of floral black tea are 28℃withering(during 1 min shaking treatment)and 30℃fermentation.