摘要
以丹桂品种一芽二、三叶梢为鲜叶原料,在维持青叶萎凋减重率在65%左右和其他加工条件基本一致的前提下,对经过2次7种组合时间、共计6h的厌氧堆青处理加工而成的γ-氨基丁酸白茶进行感官审评。结果表明:茶青萎凋减重率至60%～70%,第一次真空厌氧堆青1～1.5h,开筛0.5～1h,再进行第二次真空厌氧堆青4.5～5h烘制而成的白茶品质较好,既达到高γ-氨基丁酸含量,适口性又好。
Based on processing the bud with two or three leaves harvested from the autumn shoots of Dangui （Camellia sinensis）, and maintaining the weight reduction rate of processed tea leaves at about 65% and other basically identical conditions, designing two times and seven different length combinations of time total of 6 h of anaerobic treatment, the sensory evaluation results of white tea made from the experiments showed that： the technology that when the weight reduction rate of processed tea leaves reached 60% to 70%, then the first time it was vacuum anaerobic withered 1∽1.5 h, followed by aerobic withering 0.541 h, again the second it was vacuum anaerobic withered 4.5∽5 h, could manufacture better white tea with high content of gamma-aminobutyric acid and good palatability.
出处
《茶叶科学技术》
2012年第4期13-15,共3页
Tea Science and Technology
基金
省公益类科研院所专项(2011R1014-4)
关键词
白茶
高γ-氨基丁酸
品质升级
white tea, high content of gamma-aminobutyric acid, quality upgrading
