“金花”散茶冲饮条件优化及应用  

Optimization and Application of the brewing conditions for Loose Teas fermented by Eurotium Cristatum

作　　者：刘雁 胡佳 禹利君[1,2] 俞梦瑶 刘姝娟[3] LIU Yan;HU Jia;YU Li-jun;YU Meng-yao;LIU Shu-juan(Department of Tea Science,College of Horticulture and Landscape,Hunan Agricultural University,Changsha 410128,China;Key Lab of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;Tea Research Institute,Hunan Academy of Agricultural Science,Changsha 410125,China)

机构地区：[1]湖南农业大学园艺园林学院茶学系,湖南长沙410128 [2]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [3]湖南省农业科学院茶叶研究所,湖南长沙410125

出　　处：《茶叶通讯》2019年第4期463-471,共9页Journal of Tea Communication

基　　金：湖南省科技厅黑茶重点研发项目(2017NK2180);湖南省农业科学院科技创新项目(2017QN12,2017LM0406);国家级大学生创新创业训练计划(201810537009);湖南省研究生科研创新项目(CX2018B423)

摘　　要：为给广大饮茶者提供“金花”散茶最佳冲泡口感,以天尖、特级茶坯以及小片碎茶等原料进行“冠突散囊菌”发花而成“金花”散茶,参考黑茶审评国家标准,设立不同茶水比、冲泡时间和冲泡次数,在优化单因素基础上设定L9(33)正交实验进行冲泡条件优化。结果发现:最浓茶水比不超过1∶75,茶水比1∶100、5 min冲泡2次,茶水比1∶125、6 min冲泡1次,可得到受大众消费喜好的冲泡口感;茶香、菌香调和;滋味醇厚/醇和,回味甘甜;茶汤明亮、色泽红橙/橙黄;色差分析与感官审评色泽评价相符;电子鼻聚类分析将发花前茶样、发花后茶样及金花菌粉自动归成3类,与感官审评香气区分一致;茶汤pH值变化差异小。In order to provide the best brewing taste of“Golden flower”loose tea for the majority of tea drinkers,Tianjian,super green tea and small pieces of broken tea were fermented by Eurotium cristatum and obtained experimental“Golden flower”loose tea materials.Referring to National Sensory Evaluation Standard of Dark Tea,different ratio of tea to water,brewing time and times were set up,and L$(33)orthogonal test is set on the basis of single factor optimization to optimize the brewing conditions and analyze the sensory evaluation results,and the color difference of tea liquor,pH value and electronic nose aroma clustering were compared and analyzed.The results showed that the highest ratio of tea to water was no more than 175;1100 ratio of tea to water in 5 minutes for two times,1125 ratio of tea to water in 6 minutes for 1 times,these brewing conditions can obtain brewed taste favored by the public.The flavors of tea and Eurotium cristatum were mixed harmonicly,mellow or pure and mild taste,and sweet after taste,bright,red-orange or orange-yellow tea liqor.Color difference analysis results were consistent with sensory evaluation results.The cluster analysis of electronic nose automatically classified the aroma of unfermented samples,fermented samples by Eurotium cristatum and“Golden Flower”powders into three categories,which were consistent with the sensory evaluation of aroma,little difference in pH value of each tea liquor.

关 键 词：金花 冲泡条件 感官品质 色差 香气 

分 类 号：TS272.1[农业科学—茶叶生产加工]