不同摊放时间后提香对绿茶品质的影响  

Effect of Different Tedding Time on Quality of Green Tea after Fragrance Treatment

作　　者：牟春林 沈强 郑文佳 

机构地区：[1]贵州春秋实业公司,贵州凤冈550003 [2]贵州省茶叶研究所,贵州湄潭564100

出　　处：《贵州农业科学》2010年第7期186-189,共4页Guizhou Agricultural Sciences

基　　金：贵州省重大专项资金项目"贵州茶产业关键技术研究与产业化示范"[黔科合重大专项字(2008)6015];贵州省农业科学院专项资金项目"名优茶机采及其加工技术研究"[院ZX(2007)048];贵州省科技厅农业攻关项目"贵州扁形茶自动化做形机及其配套技术研究"[黔科合NY字(2007)3030];贵州省科技厅基金项目"绿茶杀青新技术及其应用研究"[黔科合J字(2008)2075];贵州省优秀青年科技人才专项资金项目"名优绿茶工业化初加工技术研究"[黔科合人字(2009)06]

摘　　要：为寻求提香前较佳的摊放时间,以提高绿茶的香气及综合感官品质,研究了干燥后不同摊放时间(0h、8h、16h、24h和32h)对绿茶感官品质特性的影响,并测定了提香前后茶样含水量的变化,对成茶进行了感官审评。结果表明:干燥后摊放24h再提香的茶叶品质最好,感官审评综合得分为93.10,干燥后茶叶含水量为3.8%,提香前后含水量分别为5.4%和3.0%。干燥后进行一定时间的摊凉可以吸收环境中一定的水分,使茶样水分分布更均匀,再经提香工序,可显著提高绿茶的感官综合品质,尤其是绿茶的香气。The sensory quality of green tea with different tedding time after dehydration was studied and the water content of tea samples before and after fragrance treatment was determined to explore the optimum tedding time for improving its fragrance and comprehensive sensory quality.The results showed that the quality of green tea with fragrance treatment after 24h tedding time was the best,the comprehensive sensory score of which was up to 93.10,the water content of which after dehydration was 3.8% and the water content before and after fragrance treatment were 5.4% and 3.0% respectively.The tedding with a certain time after dehydration of green tea can make moisture even distribution in tea samples by absorbing moisture from the environment,and then the fragrance treatment can significantly improve comprehensive sensory quality of green tea,especially its fragrance.

关 键 词：绿茶 摊放时间 提香 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]