鲜叶摊放失水程度对夏季绿茶品质的影响

Effects of Spreading Fresh Leaves with Different Water Loss Extent on Quality of Summer Green Tea

【目的】探明夏季茶鲜叶不同摊放失水程度对绿茶品质的影响,为有效改善夏季绿茶品质提供理论依据。【方法】以湖北五峰群体种1芽2叶、1芽3叶为原料(夏暑茶鲜叶),进行不同摊放失水程度处理(摊放失水10%、15%、20%、25%)后加工成干茶样,测定其生化成分含量,结合感官审评对其品质进行综合评价。【结果】感官品质中,摊放失水15%的茶样香气得分最高,为81.25分;摊放失水20%的茶样滋味得分最高,为77.83分;感官品质总分以摊放失水15%的茶样得分最高(78.61分),显著(P<0.05)高于摊放失水25%茶样。理化成分中,摊放失水10%和失水15%的茶样可溶性糖含量分别为22.29 g/kg和21.83 g/kg,显著高于摊放失水20%和25%茶样;茶多酚含量分别为177.29 g/kg和177.25 g/kg,显著低于摊放失水20%和25%茶样;摊放失水15%的茶样氨基酸含量最高,达32.59 g/kg,显著高于摊放失水25%茶样;摊放失水15%的酚氨比最低,仅5.44,显著低于摊放失水25%茶样。【结论】夏季茶树鲜叶摊放失水15%后加工制成绿茶的酚氨比最低、感官品质最好、滋味浓强、基本无苦涩味、清香带栗香。

【Objective】The effects of spreading summer fresh leaves with different water loss extent on the quality of green tea were explored to provide the theoretical basis for effectively improving the quality of summer green tea.【Method】The one bud with two leaves and one bud with three leaves(summer fresh tea leaves)of Wufeng population species in Hubei were taken as raw materials,then processed into dry tea samples after spreading fresh leaves with different water loss extent(10%,15%,20%and 25%),and then the content of their biochemical components was determined,finally the quality was evaluated comprehensively combining with sensory evaluation.【Result】The tea samples processed by spreading fresh leaves with 15%water loss got the highest aroma score with 81.25;The tea samples processed by spreading fresh leaves with 20%water loss got the best taste score with 77.83;The tea samples processed by spreading fresh leaves with 15%water loss had the highest sensory quality score,reaching 78.61,which was significantly higher than that of 25%water loss treatment.The soluble sugar contents of tea samples processed by spreading fresh leaves with 10%and 15%water loss were 22.29 g/kg and 21.83 g/kg,which were significantly higher than that of 20%and 25%water loss treatments.Tea polyphenols contents of tea samples processed by spreading fresh leaves with 10%and 15%water loss were 177.29 g/kg and 177.25 g/kg,which were significantly lower than that of 20%and 25%water loss treatments.The amino acid content of tea samples processed by spreading fresh leaves with 15%water loss was the highest,reaching 32.59 g/kg,which was higher than that of 25%water loss treatment.The phenol-ammonia ratio of tea samples processed by spreading fresh leaves with 15%water loss was the lowest with 5.44,which was significantly lower than that of 25%water loss treatment.【Conclusion】The green tea processed by spreading summer fresh tea leaves with 15%water loss has the minimum phenol-ammonia ratio,best sensory quality,strong taste,basically no bitter taste,and delicate fragrance with chestnut flavor.