正交试验优化夏暑乌龙茶“三青”工艺

Orthogonal Array Optimization of Zuoqing Process for Summer Oolong Tea

为研究做青工艺对夏暑乌龙茶品质的影响,分析晒青质量减少率、摇青时间和摇青次数对夏暑乌龙茶内含成分和感官品质得分的影响,通过L9(33)正交试验设计,优化做青工艺参数。结果表明:夏暑乌龙茶最佳做青工艺参数为晒青质量减少率15%、摇青3次、摇青时间14 min,此时感官得分为90.150,茶多酚含量为19.907%,游离氨基酸含量为2.095%,Green值为0.260。对感官得分影响最大的是晒青质量减少率、其次是摇青时间,最后是摇青次数,该研究结果可为夏暑乌龙茶做青工艺提供参考。

Zuoqing is a critical step in the process of making oolong tea, which is significantly impacted by various factors, including sunshine withering, tossing number and tossing time. In this work we studied the impact of the Zuoqing parameters on the sensory quality of summer oolong tea. These parameters were optimized through L9(33) orthogonal experiments. The best Zuoqing results, providing a sensory score of 90.150, a tea polyphenol content of 19.907%, a free amino acid content of 2.095% and a Green value of 0.260 were achieved when the weight reduction resulting from sunshine withering was 15% and tossing was performed three times for 14 min each time. The sensory quality of oolong tea was affected in decreasing order of importance by the weight reduction resulting from sunshine withering, tossing time and tossing number. These findings in this study may provide references for studying the Zuoqing process of summer oolong tea.