论花茶湿窨中茶坯吸香的变化规律

Discussion on the Aroma-Absorbing Rule of Tea DhoolDuring Wet_Scenting Process of Scented Tea

本文对花茶湿窨中茶坯吸香的变化规律进行了多年研究 ,结果表明 :高含水量茶坯中的水分和水浸出物是吸香的载体 ;茶坯的吸香能力和保香效果随其含水量增加而增强 ;茶坯的吸附量与其比表面积有关 ,而茶坯的比表面积和吸附量与其含水量呈极显著正相关 ;茶坯的吸香效果与堆温和配花量呈显著正相关 ;吸附和解吸平衡与不同茶坯有关。

The aroma_absorbing rule of tea dhool during wet_scenting process of scented tea was studied for many years. Results showed that the water and water extract in the tea dhool with high moisture contents are the carrier of absorbing aroma; the ability of absorbing aroma and the effects of keeping aroma increased with water content of tea dhool; absorptive capacity of aroma was related to the specific surface area of tea dhool, while the specific surface area and absorptive capacity of aroma were all extreme significantly correlated (P<0 01) with the water content of tea dhool; the organoleptic quality was significantly correlated (P<0 05)with temperature and weight of fresh flower in tea stack; and both balance of absorption and desorption were related to different dhools. Among all the changes there existed the relationship.