杀青方式对秋季绿名茶品质的影响.pdfVIP

2008年21卷5期 西南农业学报 V01．21 Nn5 SouthwestChinaJournalof Sciences 1385 A画cultural 文章编号：1001—4829(2008)05—1385—03 杀青方式对秋季绿名茶品质的影响 钟应富，李中林，袁林颖，周正科，敬廷桃，尹旭敏，邓 敏，刘佳红 (重庆市农业科学院茶叶研究所，重庆永川402160) 摘要：本文通过对秋季不同品种茶鲜叶进行绿茶杀青工艺试验，从杀青叶叶象、成品茶感官品质和内含物3个方面分析了杀青 工艺对茶叶品质的影响，认为：微波、汽热杀青能很好地保持绿茶色泽和提高茶叶鲜味品质，更适于秋季绿名茶的杀青工艺，锅炒 杀青虽然熟粟香更明显，但对于叶质较厚的中、大叶种，不容易杀透、杀匀。而且苦涩味较重。 关键词：杀青方式；秋季绿名茶；品质 中图分类号：$571．1 文献标识码：A Effectsof onthe ofautumn’Sfamoustea de-enzymeways quality green ZHONG JING Ying—fu，LIZhong—lin，YUANLin-ying，ZHOUZheng—keTing—tao，YINXu—min，DENGMin，LIUJia·hong Resoareh of (Tea Institute，ChineseA鲥cultural Yongchuan Academy Sciences，Chongqing402160，Chongqing) on on ofdifferentfreshtealeavesin effectof technolo- Abstract：Basedthe autumn，the experimentde-enzymetechnology species de—enzyme onthe andcontentsofsolublesolidofteawas resultsshowedthatthecolor couldbewell gy colour，∞nsoryquality analyzed．The ofgreentea of tea be microwave and thatweremoresuitabletothede·- andthefreshflavor could kept green improvedby de-enzymesteamingde—-enzyme ofautumnfamous themastedchestnutammaof teacouldbewell of famous睁een impmvedpal_lfire enzyme greentea．Moreover．although by of teacouldnotbewell of tothethickleaves dry—heatingde-enzyme，thede-enzyme large·leavedspecies completedbyp