青砖茶感官审评方法比较分析

Comparative Analysis of Sensory Evaluation Methods for Qingzhuan Tea

为提出适合青砖茶的感官审评方法,本实验以湖北代表性青砖茶作为研究对象进行煮泡(浸泡式煮茶和喷淋式煮茶),分析不同煮泡条件对青砖茶感官品质及主要品质成分浸出率的影响,并与现行国家标准中冲泡法所得茶汤的感官品质和化学成分进行比较。结果表明,对于紧压型青砖茶,煮泡法茶汤的感官品质明显优于国标冲泡法,煮泡法茶汤的水浸出物、茶多酚、氨基酸、可溶性糖和茶色素等主要品质成分的浸出率远高于国标冲泡法。综合感官品质和品质成分浸出率分析,采用浸泡式煮茶法,在1∶80茶水比、煮沸2 min、静置2~4 min条件下制备的青砖茶茶汤浓度适中,内质品质呈现较为全面。进一步的相关性分析结果表明,可溶性糖、茶褐素及水浸出物浸出率与滋味品质的相关系数较高。该研究结果可为青砖茶及其他类型紧压茶感官品质的客观性评价提供参考。

To propose a sensory evaluation method suitable for Qingzhuan tea,a representative Qingzhuan tea produced in Hubei was soak or spray boiled in order to analyze the effects of different boiling conditions on the sensory quality and the leaching rate of major chemical components of Qingzhuan tea.The sensory quality and chemical components of the tea infusions were compared with those of tea infusion obtained by the brewing method specified in the Chinese national standard.The results showed that the sensory quality of the boiled tea infusion was significantly better than that of the brewed tea infusion;the leaching rates of major quality components such as water extract,tea polyphenols,amino acids,soluble sugars and tea pigments were much higher in the former than in the latter.From the perspectives of sensory quality and the leaching rate of major quality components,tea infusion prepared by boiling for 2 min with a tea/water ratio of 1:80 and then standing for 2–4 min tasted moderate and had good internal quality.Further correlation analysis showed high correlation coefficients between the leaching rates of soluble sugars,theabrownine and water extract and taste quality.The results of this study provide a reference for the objective evaluation of the sensory quality of Qingzhuan tea and other types of compressed tea.