用铁香茶树鲜叶加工高茶黄素花香红茶的工艺  

Study on the processing of high theaflavin fragrant black tea with Tiexiang leaves

作　　者：曹冰冰 杨亚[1,2] 周小露[1,2] 傅冬和[1,2] CAO Bingbing;YANG Ya;ZHOU Xiaolu;FU Donghe(Key Laboratory of Ministry of Education for Tea Science,Changsha,Hunan 410128,China;College of Horticulture and Landscape,Hunan Agricultural University,Changsha,Hunan 410128,China)

机构地区：[1]教育部茶学重点实验室,湖南长沙410128 [2]湖南农业大学园艺园林学院,湖南长沙410128

出　　处：《湖南农业大学学报（自然科学版）》2018年第2期162-166,共5页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：湖南省科学技术厅计划项目(2016NK3057);长沙市科技计划项目(kq1706109)

摘　　要：以有机茶园中‘铁香’品系的鲜叶为原料,采用单因素试验,研究嫩度、萎凋程度、做青程度、发酵温度、添加儿茶素及干燥温度对红茶品质的影响,并对红茶中的茶黄素、香气物质进行测定和感官审评。铁香茶树鲜叶加工工序及最佳参数为:以1芽1叶为鲜叶原料,中度摇青后,萎凋至含水量为68%,揉捻后添加鲜叶干重2.0%的高表没食子儿茶素,充分拌匀,27℃发酵1.5 h,再在22℃下发酵至适度,用105℃小火烘至七成干,摊放30min后,80℃烘至足干。红茶感官审评品质为条索紧结匀齐,显金毫,乌黑油润;花香高长;汤色红艳明亮;滋味醇较厚、鲜爽、带花味;叶底嫩匀齐,红艳明亮;茶黄素含量达(0.85±0.04)%。As raw material,fresh‘Tiexiang’leaves were picked from organic tea garden.The effects of different tenderness of fresh leaves,different degree of withering,Zuoqing,addition of catechins,fermentation temperature and drying temperature on the quality of black tea were studied in this experiment.Through systematic research and 1 bud 1 leaf was used as the fresh material,it determines that moderate shaking,withering leaves with 68%water content,more than 90%cell damage rate and 85%strip rate,adding 2.0%catechins with high EGC content of fresh leaf dry weight mixed well,90%environment air humidity,fermenting under 27℃for 1.5 h and then under 22℃till to moderate fermentation,drying to 22.5%water content at 105℃,spreading out to cool for 30 min,drying completely at 80℃.The quality of black tea produced by verification test was tight and neat strip with abundant golden hair,black and shiny,high fragrant lasting,bright red soup,taste thick and relatively refreshing,tender and clear,bright red uniform leaves.The content of theaflavins was up to(0.85±0.04)%.

关 键 词：红茶 加工工艺 茶黄素 感官审评 

分 类 号：TS272.52[农业科学—茶叶生产加工]