引进晒青、摇青工艺降低夏秋红茶苦涩味的研究  

Study on Reducing Bitter and Astringency Taste of Black Tea Made in Summer and Autumn by Introducing Sunning and Green-leaf-rocking Technologies

作　　者：刘淑娟[1,2] 杨拥军[1] 钟兴刚[1,2] 粟本文[1] 李彦[1,2] 谭正初[1] 

机构地区：[1]湖南省农业科学院茶叶研究所,湖南长沙410125 [2]湖南省茶叶检测中心,湖南长沙410125

出　　处：《江西农业学报》2014年第6期102-105,共4页Acta Agriculturae Jiangxi

基　　金：湖南省科技计划重点项目(2011FJ2015);湖南省科技厅项目(2010-T24005)

摘　　要：本试验研究结果表明:将晒青和摇青工艺引入夏秋红茶的加工,有利于茶叶酯型儿茶素等苦涩味物质的降解转化和可溶性糖类物质的生成,可有效降低茶叶的苦涩味,使茶叶滋味更加醇和爽口,并使茶叶带天然花香。The results of this experimental study indicated that introducing sunning and green -leaf-rocking technologies to process black tea in summer and autumn could promote the degradation of bitter -taste substances such as ester catechins and the generation of soluble carbohydrates in tea leaf , effectively reduce the bitter and astringency taste of tea leaf , and make the tea leaf purer, milder and tastier with natural floral note .

关 键 词：红茶 苦涩味 晒青 摇青 

分 类 号：S571.1[农业科学—茶叶生产加工]