摘要
以福鼎大毫茶鲜叶为试验材料,按白茶加工工艺制样,并对其进行品质检验,以考察萎凋温湿度(低、中、高)和萎凋时间(20、26、32h)对白茶感官品质及其主要化学成分的影响。结果表明,萎凋温湿度和萎凋时间对白茶品质的影响达到显著水平,中温湿度下萎凋26h处理的白茶品质最优;萎凋工艺对水浸出物、茶多酚、游离氨基酸和咖啡碱等品质成分有影响,但达不到显著水平;随萎凋温湿度的升高和萎凋时间的延长,白茶的感官品质呈先升后降的趋势。因此,确定白茶萎凋环境的最佳温湿度为中温湿度,最佳的萎凋时间为26h。
Process white tea samples using fresh leaves of 'Fuding Dahao 'tea as materials,and then carry on quality inspection,in order to study the effect of withering temperature and humidity (low,medium and high) and withering time (20,26,32 h) on the sensory quality and its main chemical composition.Results showed that withering temperature and humidity had a significant influence on the sensory quality,and the sample which spent 26 h to wither under middle temperature and humidity had the most excellent quality.Withering technology had impacted on the content of water extract,tea polyphenol,free amino acids and caffeine,but it was not notable.As withering temperature and humidity increased and withering time was extended,the sense quality in white tea increased at first and then decreased.Therefore,the best withering environment of white tea was in middle temperature and humidity,where the best withering time was 26 h.
出处
《中国农学通报》
CSCD
北大核心
2011年第2期382-385,共4页
Chinese Agricultural Science Bulletin
基金
现代农业产业技术体系专项资金(nycytx-06)
关键词
白茶
热风萎凋
品质
white tea
hot withering
quality
