做青工艺对单丛茶品质的影响  

Effects of Green-making Technology on the Quality of Dancong Oolong Tea

作　　者：张敏[1] 黄亚辉[1] 赵文霞[1] 阙伟[1] 

机构地区：[1]华南农业大学园艺学院,广州五山510642

出　　处：《中国茶叶加工》2012年第2期15-19,共5页China Tea Processing

基　　金：广东省重点攻关项目"广东省茶叶产业推进关键技术研究与示范"内容之一

摘　　要：目前市场上采用传统制法重做青加工而成的"浓香型"乌龙茶与采用现代制法轻做青加工而成的"清香型"乌龙茶并存。本研究旨在对不同单丛乌龙茶进行生化成分及香气组成分析,探究不同做青工艺对其品质的影响。结果表明:"清香型"单丛乌龙茶其茶多酚及氨基酸含量较高,茶黄素、茶红素、茶褐素及水浸出物含量较低。"清香型"单丛茶中香气物质的种类较多,其中烷烃类香气物质较为丰富,"浓香型"则包含较多的醇类物质。’Soft flavor’ Oolong tea and ’strong flavor’ Oolong tea could be found in today’s market.The effect of different green-making technologies on the quality of Dancong Oolong tea was researched in this paper.The results showed that the contents of tea polyphones and total free amino acids in the ’soft flavor’ Dancong Oolong tea were both higher than those in ’strong flavor’ Oolong tea,while the amounts of theaflavins,thearubigins,theabrownins and water extracts were lower.Furthermore,’soft flavor’ Dancong tea contained more aromatic components largely composed of alkanes,while alcohols were more competitive in’strong flavor’ Dancong tea.

关 键 词：做青工艺 乌龙茶 品质 

分 类 号：TS272.4[农业科学—茶叶生产加工]