杀青程度对炒青茶品质的影响  

Effect of Fixing Degrees on the Quality of Roasted Green Tea

作　　者：刘跃云[1] 王春梅[1] 曾旭[1] 熊红兵[1] 曾泽彬[1] 陈叙生[1] 

机构地区：[1]宜宾市农业科学院,四川宜宾644000

出　　处：《安徽农业科学》2017年第12期89-91,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]选择较优的茶叶杀青程度,以指导茶叶生产。[方法]采用不同的杀青程度对炒青茶进行处理,分析处理后的茶中化学成分含量及感官品质。[结果]重杀青处理的茶样外形、汤色、叶底、香气、滋味等均呈现更好的品质,内含物质较多,氨基酸总量和氨基酸组分均较多。[结论]重杀青有利于茶叶品质的提升。[ Objective ] The optimal fixation degree was selected to guide tea production. [ Method] We dealed with roasted green tea in different degrees of fixing to analyze chemical composition content and sensory quality after treatment. [ Result ] The result was that the tea-like appearance, soup color, leaf bottom, aroma, taste and so on of heavey degree of fixing showed a better quality, contained more substances, amino acids and amino acid composition were abundant. [ Conclusion] Heavey degree of fixing can enhance the quality of roasted green tea.

关 键 词：杀青 含水量 品质 

分 类 号：S509.2[农业科学—作物学]