传统焙火工序对岭头单枞乌龙茶品质影响的研究_王登良.pdfVIP

茶 叶 科 学 2004 ，24 （3 ）：197— 200 Journal of Tea Science 文章编号：1000— 369X （2004 ）03— 197— 04 传统焙火工序对岭头单枞乌龙茶品质影响的研究 王登良，郭勤，张大春 （华南农业大学茶学系，广州 510642 ） 摘要：试验分析了焙火前后岭头单枞乌龙茶内含成分和芳香组分的变化情况。结果表明：岭头单枞乌龙茶经过 焙火工序后，水浸出物的含量、多酚类含量、氨基酸总量、可溶性糖含量、茶黄素含量、茶红素含量均有所减 少，茶褐素含量增加较多；具有清新花香的芳香组分相对含量减少，具有果香的芳香组分相对含量增加。说明 经过焙火工序后，岭头单枞乌龙茶滋味变得醇厚回甘，香型由花香型向其特有的蜜香型转变，可见焙火工序对 岭头单枞乌龙茶特殊品质的形成具有关键的作用。 关键词：岭头单枞；乌龙茶；焙火工序；品质 中图分类号：Q50 文献标识码：A Studies on the Effect of Traditional Baking Process on Quality of Lingtou Dancong Oolong Tea WANG Deng-liang, GUO Qin, ZHANG Da-chun (Department of Tea Teaching Research, South China Agricultural, University, Guangzhou 510642, China,) Abstract : The changes in the contents of the related bio-chemical components and the aroma constituents between final-firing sample and baking sample were analyzed. Results showed that the contents of the water soluble matters、polyphenols 、amino acid 、soluble sugar 、TF and TR were decreased, and the contents of the TB were increased; concentration of aromatic constituents that showed aroma of flowers was decreased, and the concentration of aromatic constituents that showed aroma of honey was increased. That is to say that the baking process showed its key role in the formation of high aroma and mellow sensory tasting in Lingtou Dancong Oolong Tea. Key words : Lingtou dancong, Oolong tea, Baking processing, Quality 岭头单枞是从凤凰水仙群体品种中选育 成的影响，对于提高单枞茶品质的进一步研究 而成，是广东省重点推广的优良乌龙茶品种。 具有特殊的重要意义。本研究采用大生产工艺 该品种发芽叶粗壮，生长快，单株产量高，品 流程，在岭头单枞乌龙茶加工的足火和焙火阶 质优越，目前在广东省内有 20 多个县(市)推 段进行取样分析其内含成分和香气组分，研究 2 广，种植面积超过 5500 hm 。岭头单枞成茶 焙火工序对单枞乌龙茶香气成分的影响。 的内质香气具蜜香，滋味浓醇鲜爽，回甘力强， 有 “蜜韵”。焙火工序是岭头单枞乌龙茶加工 1 材料与方法 中的特有工序，其对岭头单枞乌龙茶特有品质