不发酵茶转轻发酵茶的工艺初探——以成品绿茶制造黄茶为例  

Study on the Technology of Transforming Unfermented Tea into Light Fermented Tea——Examples of Yellow Tea Made from Green Tea

作　　者：任敏[1,3] 何春雷 黄旭[3] 李书魁 刘川丽 Ren Min;He Chunlei;Huang Xu;Li Shukui;Liu Chuanli(Ya'an Polytechnic College, Ya'an 625000, Sichuan, China;College of Horticulture, Sichuan Agricultural University, Chengdu 611130, Sichuan, China;Tibetan Tea Industry Engineering and Technology Research Center, Ya'an 625000, Sichuan, China;Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang, China)

机构地区：[1]雅安职业技术学院,四川雅安625000 [2]四川农业大学园艺学院,四川成都611130 [3]四川省藏茶产业工程技术研究中心,四川雅安625000 [4]中国农科院茶叶研究所,浙江杭州310008

出　　处：《农业技术与装备》2019年第4期32-34,36,共4页Agricultural Technology & Equipment

摘　　要：为了提高夏秋绿茶的饮用价值,改善风味、限制贮存时间、积压等迫切问题,运用干-湿热处理措施,对不发酵绿茶转轻发酵黄茶,转换品质特征,延长储存时间。以温度、水分、时间为单因素进行试验,得出最佳因子参数。以最佳因子参数生产黄茶,与传统湿热作用生产的黄茶做对照,进行感官审评和理化数据对比。实验结果表明:利用干-湿热处理工艺以成品绿茶制造黄茶具有可行性,在温度75℃、水分8%、时间6h时,黄茶特征显著,品质最佳。In order to improve the drinking value of summer and autumn green tea, improve the flavor defects, storage time limitation, backlog and other pressing problems, the use of dry-wet heat treatment measures, non-fermented green tea to light fermented yellow tea, improve quality, change quality characteristics, prolong storage time. Temperature, moisture and time were taken as single factors to test, and the optimum factor parameters were obtained. Yellow tea was produced by optimum factor parameters, and compared with traditional yellow tea produced by damp-heat effect, sensory evaluation and physical and chemical data were compared. The experimental results show that it is feasible to produce yellow tea by dry-wet heat treatment. When the temperature is 75 ℃, water content is 8%, and duration is 6 h, yellow tea has remarkable characteristics and the quality is the best.

关 键 词：干-湿热处理 成品绿茶 不发酵茶 轻发酵茶 黄茶 

分 类 号：TS272.4[农业科学—茶叶生产加工]