不同采摘标准和做青强度对乌龙茶的生化成分变化和品质的影响  

The Influence of Different Picking Standards and Fine Manipulation Intensity on the Quality and Biochemical Components Changing of Oolong Tea

作　　者：王飞权[1] 赵升云[1] 洪永聪[1] 张见明[1] 

机构地区：[1]武夷学院茶学与生物工程系,福建武夷山354300

出　　处：《武夷学院学报》2012年第2期53-59,共7页Journal of Wuyi University

基　　金：武夷学院校青年基金项目(项目编号:xl201001);福建省科技计划项目(项目编号:2010N0029);对接南平产业发展科研专项重点项目(项目编号:2011DJ07)

摘　　要：以紫阳群体种茶树鲜叶为试材,以铁观音品种茶树鲜叶为对照(CK),研究了采摘标准和做青强度对乌龙茶的生化成分变化和品质的影响。结果表明,各采摘标准的茶树鲜叶生化成分含量差异显著,以小开面最丰富,中开面次之、大开面最差;加工过程中茶多酚、水浸出物、咖啡碱的含量减少,氨基酸有所增加;茶多酚和水浸出物持续减少,做青强度越大减少幅度越大,氨基酸和咖啡碱的增减变化还与鲜叶原料有关。各处理之间成茶感观品质差异显著,所有处理除了小开面重做青茶样与CK品质差异不显著外,其他均与CK差异显著。还提出了利用紫阳群体种茶树鲜叶进行乌龙茶加工的工艺。with Ziyang population variety as test material and Tieguanyin tea as a contrast （CK）,this paper,with a research on the influence of different picking standards and fine manipulation intensity on the quality and biochemical components changing of Oolong tea. The results showed that there is a remarkable difference in the contents of biochemical components in fresh tea leaves with different standards of picking,and small kaimian being most abundant,followed by the medium kaimain, big kaimain the least;During processing,tea polyphenols,water extracts, and caffeine content decreased,amino acids increased;polyphenols and water extract continued to decrease,and the greater free manipulation strength,the greater reduction rate,amino acids and caffeine increase or decrease with changes in the leaf material.The sensory quality of finished tea between different processing showed a remarkable difference.All of the processing express remarkable difference with the CK except the small kaimian.At last ,we proposed the production technology of producing Oolong tea using fresh leaves of Ziyang population variety.

关 键 词：乌龙茶 采摘标准 做青强度 生化成分 品质 

分 类 号：TS272.59[农业科学—茶叶生产加工]