烘焙型铁观音与市售黑乌龙茶品质的差异性研究  

Study on Quality Differences Between Baked Tie Guanyin and Commercially Dark Oolong Tea

作　　者：王伟伟 张铁 张维 王国宇 王斌 李晓军 

机构地区：[1]杭州艺福堂茶业有限公司研发中心,浙江杭州310052

出　　处：《中国茶叶加工》2014年第4期33-37,共5页China Tea Processing

基　　金：杭州市"雏鹰计划"(20121831K0155);杭州市农业发展基金(97)

摘　　要：采用铁观音为材料,在100℃、130℃、160℃3个不同温度下分别进行再烘焙,分析比较了不同的再烘培温度对铁观音感官品质、主要理化成分的影响,并与市售黑乌龙茶产品进行差异性比较。感官审评结果表明,100℃再烘焙4 h茶样的感官审评得分最高,且香气和滋味最好,感官品质优于市售浓香型黑乌龙;化学成分分析表明,儿茶素、茶多酚、氨基酸和咖啡碱含量在不同温度再烘焙处理过程中变化规律相似,100℃烘焙条件处理过程中以上组分含量先提高后降低,在130℃、160℃烘焙温度条件下均呈下降趋势,茶色素含量随着烘焙温度的提高和烘焙时间的延长而升高。炭焙型黑乌龙茶生化成分与铁观音160℃烘焙时较为接近。In order to investigate the optimum baking temperature for Tie Guanyin rebaking process, final firing tea was used to be baked at 100 ℃, 130 ℃ and 160 ℃, respectively. Tea baked after processing was compared with commercially availiable dark oolong tea in terms of quality and major physical-chemical components. The sensory evaluation found that the score of baked Tie Guanyin with 100 ℃ for 4 hours was the highest, along with the best fragrance and flavour. Chemical analysis indicated that the contents of the major biochemical components of baked Tie Guanyin, such as tea catechines, tea polyphenols, the water extract, the amino acid and caffeine, changed similarly in different temperature variation. These components of baked Tie Guanyin with 100 ℃ increased for rebaking 4 hours,then decreased for 8 hours. Meanwhile, these components of baked Tie Guanyin with 130 ℃ and 160 ℃ decreased with time.The content of tea pigment increased with temperature and time. Chemical composition of Tie baked after processing baked after processing at temperature of 160 ℃ was closed to dark oolong tea of carbon baking type.

关 键 词：黑乌龙茶 烘焙 感官审评 理化成分 

分 类 号：TS272[农业科学—茶叶生产加工]