摘要
以铁观音品种茶树鲜叶一芽一叶为原料,分别采用传统工艺、新工艺A和B加工白茶,通过感官审评和化学成分分析不同工艺对铁观音白茶品质的影响。其中采用传统工艺(萎凋→干燥)制成的铁观音白茶有毫香、花香,显青气,滋味鲜爽较浓,显青涩味;新工艺A制成的白茶,花香浓郁持久,滋味醇厚、甘鲜,汤中显花香;新工艺B在工艺A的基础上增加了轻揉捻,外形微卷,香气显花香,滋味鲜爽较浓,略有青味,感官审评得分最:新工艺A(95.0)>新工艺B(91.0)>传统工艺(87.0);水浸出物含量:新工艺B(49.51%)>新工艺A(48.22%)>传统工艺(47.55%);茶多酚含量:传统工艺(18.08%)>新工艺A(14.61%)>新工艺B(14.20%);不同工艺处理间氨基酸、咖啡碱的含量差异不显著。研究结果表明:不同加工工艺对铁观音白茶品质影响明显,以将轻做青工艺与白茶传统工艺进行整合的新工艺A制成的铁观音白茶品质最优,能满足消费者的需求。
By different processing techniques, the experiment processed Tieguanyin cultivar of a leaf bud into white tea, and conducted sensory tests as well as biochemical analysis, then compared the quality differences on white teas processed from different techniques. Results showed that Tieguanyin White tea processed by traditional method(Withering → drying) have floral and remarkable grass aroma,heavy fresh thick and astringent taste; Tieguanyin White tea processed by technology A(sun Withering→ light zuo-qing→ drying) have rich floral fragrance and long lasting,mellow fresh taste; Tieguanyin White tea processed by technology B(sun Withering → light zuo-qing→light rolling→ drying) have slightly curled shape, remarkable floral aroma, heavy and mellow taste of thick, slightly green flavor. Sensory evaluation score: technology A(95.0)> technology B(91.0)> traditional process(87.0); Amino acid content: technology A(4.71%)> technology B(4.64%)> traditional process(4.57%), water extract content: technology B(49.51%)> technology A(48.22%)> traditional process(47.55%), tea polyphenol content: the traditional process(18.08%)> technology A(14.61%)> technology B(14.20%); There is not significant difference in caffeine content among treatments. The results showed that quality of Tieguanyin white tea is obviously different among processing methods, and that process by technology A made best to meet the needs of consumers.
出处
《武夷学院学报》
2017年第9期17-22,共6页
Journal of Wuyi University
基金
福建省教育厅项目(JA15910)
福建省茶叶精深加工技术公共服务平台项目(2014N2010)
关键词
铁观音
白茶
加工工艺
Tieguanyin
white tea
processing technic
