采用夏季原料加工黑毛茶新工艺研究初报.pdfVIP

第44 卷第 1 期 茶 叶 通 讯 Vol.44 ，No.1 2017 年3 月 Journal of Tea Communication March ，2017 采用夏季原料加工黑毛茶新工艺研究初报 吴 丹，姜依何，胥 伟，朱 旗 * （湖南农业大学 园艺园林学院，茶学教育部重点实验室，国家植物功能成分利用工程技术研究中心， 湖南 长沙 410128） 摘要：通过对比分析红茶和黑茶加工过程中酶活性与品质成分变化，将二者工艺结合，以探究一种采用夏季原料加工 黑毛茶的新工艺及对茶叶品质形成的影响。结果表明：新工艺茶 1# 为所筛选工艺组合中的最优工艺，其茶叶内多酚 氧化酶是降低原料苦涩味的主要因素，微生物及胞外酶和湿热作用是形成黑茶风味的关键因素，与传统工艺加工的黑 毛茶比较，多酚含量减少，酚氨比降低，苦涩味明显降低，口感更佳。 关键词：夏茶，新工艺，黑毛茶 中图分类号：S571.1 文献标识码：A 文章编号：1009-525X （2017 ）01-29-32, 36 New Technology of Making Raw Dark Tea in Summer * WU Dan ，JIANG Yi-He ，XU Wei ， ZHU Qi （Key Laboratory of Tea Science of Ministry of Education ，College of Horticulture and landscape ，Hunan Agriculture University ，National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients ，Changsha 410128 ，China ） Abstract ：In this paper, the effects of new technology on the quality of tea were studied by analyzing the enzymatic activity and quality components of the new processing. The results showed that the new processing tea of 1# is the best, microbes and its extracellular polyphenol enzyme activity is the main factor reducing bitter taste of the raw material, microbes, itsmicrobial extra cellular enzyme activity and hyther is the key factor for the formation of raw dark tea flavor, compared with the traditional processing of raw dark tea, the content of polyphenols reduced, phenol ammonia ratio decreased, bitter taste decreased obviously, taste better. Key words：Fresh leaf of tea in Summer, New technology, Raw dark tea 夏季由于温度高、光照强，茶树内的代谢 产量的60 % 以上