不同闷黄方式对山东黄大茶品质的影响  

Effect of Different Stack-cover Process on the Quality of Shandong Yellow Tea

作　　者：李颖[1,2] 董玉惠[1,2] 张丽霞[1,2] 朱磊[1,2] 盖晓亚 王娇[1,2] 

机构地区：[1]山东农业大学园艺科学与工程学院,山东泰安271018 [2]泰安市茶叶工程技术研究中心,山东泰安271018

出　　处：《中国茶叶加工》2015年第3期23-27,共5页China Tea Processing

基　　金：山东省茶叶产业体系创新团队项目

摘　　要：通过不同的闷黄方式(干坯闷黄和湿坯闷黄)加工黄茶,研究闷黄方式对山东黄大茶的影响。结果表明,不同闷黄方式对黄大茶生化成分影响不同,干坯闷黄达到较好品质所需时间长、生化成分变化幅度大,湿坯闷黄所需时间短、生化成分变化幅度小;就感官品质评价,干坯闷黄以3天处理品质最佳,湿坯闷黄以3小时处理品质最佳。对湿坯与干坯闷黄方式的选择,应视具体生产情况而定。This paper investigated the effect of two stack-cover methods（stack-cover process in dry environment and in wet environment） on yellow tea quality. The results showed that different stack-cover methods affect the biochemical components of tea in different ways. The yellow tea processed by stack-cover method in dry environment obtained better quality with a long time and more biochemical components changed, while the yellow tea processed by stack-cover method in wet environment obtained better quality with a shorter time and less biochemical components changed. As far as sensory evaluation was concerned, the best yellow tea was formed after a three-day stack-cover in dry environment and three hours in wet environment respectively. The choice of stack-cover methods should depend on the specific situation of production.

关 键 词：黄大茶 闷黄 品质 

分 类 号：TS272.4[农业科学—茶叶生产加工]