凌云白毫茶红条茶萎凋工艺研究  

Study on Wilting Technology at Black Tea Processing of Lingyun Pekoe Tea

作　　者：庞月兰[1] 杨春[1] 林国轩[1] 刘晓东[1] 黎敏[1] 王磊[1] 

机构地区：[1]广西桂林茶叶科学研究所,广西桂林541004

出　　处：《西南农业学报》2017年第5期1214-1217,共4页Southwest China Journal of Agricultural Sciences

基　　金：广西科技开发项目"国家级良种凌云白毫茶研究与推广"(桂科攻1222011-1A);广西茶叶创新团队加工功能专项(nycytxgxcxtd-04-17-2);广西区公益性科研院所基本科研业务费专项"凌云白毫茶红茶加工工艺的技术研究"(GCJB-13-9)

摘　　要：【目的】探讨凌云白毫茶红条茶萎凋工艺,为提高凌云白毫茶红条茶品质提供技术参考。【方法】设计3个梯度的萎凋叶含水量56.00%~59.99%、60.00%~63.99%和64.00%~68.00%及3个梯度的萎凋时间15、17和19 h进行不同萎凋试验,对样品进行感官审评及主要理化成分检测。【结果】萎凋叶含水量60.00%~63.99%时,茶样香气浓郁,汤色红亮,滋味浓厚,叶底红亮;茶多酚保留量适当,咖啡碱含量低,茶黄素及茶红素含量均较高。萎凋时间为17 h时,香气甜香浓郁,茶汤红亮,滋味浓厚鲜爽,叶底红亮;茶多酚、氨基酸、茶黄素、茶红素含量均较高。【结论】凌云白毫茶红条茶萎凋最佳工艺为控制萎凋时间为17 h,萎凋叶含水量60.00%~63.99%。[ Objective ] The study of wilting technology processing Lingyun pekoe tea to black tea provides a technical reference for improving the quality of black tea in Lingyun pekoe tea. [ Method ] Different withering leaf water content was designed by 3 grades ： 56.00 % - 59.99 % ,60.00 % - 63.99 % and 64.00 % - 68.00 %, different withering time was designed by 3 grades ： 15,17,19 hours to study on the sen- sory quality and the main chemical composition. [ Result ] When withering leaf water content was 60 % - 63.99 %, the quality of black tea was rich aroma, liquor color was red, bright, strong taste, leaf bottom was red and bright. The content of tea polyphenols was appropriate, caffeine was low, theaflavin and thearubigin was higher. When withering time was 17 hours, the quality of black tea was rich aroma of sweet, liquor color was red and bright, taste was strong and fresh, leaf bottom was red and bright. The content of tea polyphenol, amino acid, theaflavins and thearubigin were higher. [ Conclusion] The optimum wilting technology at black tea in processing of Lingyun pekoe tea was 17 hours of control withering time, the withering leaf water content was 60.00 % - 63.99 %.

关 键 词：凌云白毫茶 红条茶 萎凋叶含水量 萎凋时间 

分 类 号：S571.1[农业科学—茶叶生产加工]