原料级别和储藏时间对普洱茶品质影响的比较  

Effects of grades and storage durations on the quality of Pu-erh tea

作　　者：薛晨[1] 华再欣[1] 梅玉[1] 李立祥[1] 

机构地区：[1]安徽农业大学教育部/农业部茶叶生物化学与生物技术重点开放实验室,合肥230036

出　　处：《安徽农业大学学报》2013年第6期917-920,共4页Journal of Anhui Agricultural University

摘　　要：选取了不同原料级别、不同贮藏时间的9个普洱茶样品,分别进行了主要化学成分分析和感官审评,对色度值与茶叶品质的关系进行了探讨。结果表明,贮藏时间与普洱茶中氨基酸、茶多酚、儿茶素等含量成负相关,与没食子酸等含量成正相关,对咖啡碱含量没有明显的影响,与茶叶品质成正相关。原料等级与氨基酸含量、干茶红度、茶汤亮度和红度、叶底亮度以及茶叶品质成正相关,且原料等级对普洱茶品质的影响大于储藏时间。In this study, the main chemical compounds and sensory test of pu-erh tea with different grades and different storage durations were investigated. The experimental results were as follows： when the storage period was prolonged, the amino acid, tea polyphenol, catechins contents decreased, while the gallicaicd and tea quality increased, and the caffeine content had no obvious change. Meanwhile, amino acid contents, redness and brightness of tea soup increased when the grades of raw material were improved. The effects of grades of raw ma- terial on tea quality was more significantly than storage duration.

关 键 词：普洱茶 贮藏时间 级别 色度 品质 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.54[农业科学—作物学]