不同干燥方式对运用摇青工艺制作的工夫红茶品质的影响  

Influence of Different Drying Methods on the Quality of Gongfu Black Tea Made by Green Leaf Rocking Technique

作　　者：罗勇[1] 陈创[1] 陈慧[1] 徐仲溪[1] 

机构地区：[1]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业科学》2015年第8期87-89,共3页Hunan Agricultural Sciences

摘　　要：为探究不同干燥方式对运用摇青工艺加工制作的工夫红茶品质的影响,以碧香早一芽二三叶茶鲜叶为试验材料,采用烘-烘-烘、烘-炒-烘、烘-炒-炒3种干燥方式制作工夫红茶,考察其外观品质和生化成分等指标,结果表明,3种干燥方式中,以烘-炒-烘的干燥方式制得的红茶品质最优,条索紧结,干茶色泽乌黑尚油润,花甜香较浓,汤色红明亮,滋味甜醇爽口,叶底红亮匀齐;其茶多酚、儿茶素、茶黄素和茶红素等的含量均高于其他两个处理。Using fresh one bud and two or three tea leaves of Bixiangzao as experimental materials, the study utilized three drying methods of baking-baking-baking, baking-frying-baking, and baking-frying-frying to make gongfu black tea and observe its appearance quality and biochemical composition, which aimed to explore the influence of different drying methods on the quality of gongfu black tea made by green leaf rocking technique. The results showed that gongfu black tea made with the drying method of baking - frying - baking was of the best quality： it had tight strips; the color of dry tea leaves was black with oil lubrication; it had strong sweet and fragrant flavor of flowers; the taste was sweet and refreshing; the tea was red and bright; and fully unfolded tea leaves in the water was red and bright, and their color was even. The contents of tea polyphenol, catechin, theaflavins and thearubigin were higher than those of other two treatments.

关 键 词：干燥方式 摇青工艺 工夫红茶 品质 

分 类 号：TS272.4[农业科学—茶叶生产加工]