不同炒制工艺对西湖龙井茶品质的影响  

Effect of Different Frying Techniques on the Quality of West Lake Longjing Tea

作　　者：官少辉 敖存[2] 王志岚 赵咪咪[1,2] 赵丹 余继忠 GUAN Shao-hui;AO Cun;WANG Zhi-lan;ZHAO Mi-mi;ZHAO Dan;YU Ji-zhong(Hangzhou Tea Culture Institute,Hangzhou 310013,China;Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,China;China National Tea Museum,Hangzhou 310013,China)

机构地区：[1]杭州市茶文化研究会,浙江杭州310013 [2]杭州市农业科学研究院,浙江杭州310024 [3]中国茶叶博物馆,浙江杭州310013

出　　处：《中国茶叶加工》2020年第3期40-42,57,共4页China Tea Processing

摘　　要：西湖龙井茶加工方式主要有全手工加工、全机械加工和机械手工结合加工三种方式,据目前西湖龙井茶流通现状和各地茶叶技能比赛结果来看,全手工炒制技艺濒临失传。文章对传统手工炒制、创新手工炒制、一般手工炒制和全机器炒制对西湖龙井茶品质和内含成分的影响进行了系统研究。结果表明,三种手工制作的茶样香气、滋味的感官评分显著优于机制茶,其水浸出物含量均高于机制茶;创新技艺手工炒制的西湖龙井茶感官评分最高,且氨基酸含量最高。West Lake Longjing Tea processing methods mainly include manual processing,mechanical processing and mechanical manual combined processing.According to the current situation of West Lake Longjing Tea circulation and the results of tea skill competitions in various regions,the manual technique is on the verge of being lost.This paper systematically studied the influence of traditional manual processing,innovative manual processing,general manual processing and mechanical processing on the quality and chemical content of West Lake Longjing Tea.The results showed that the sensory scores of the aroma and taste of the three manual processing tea were significantly better than those of the mechanical processing tea,and their water extract content were higher than that of the mechanical processing tea;the West Lake Longjing Tea with innovative techniques had the highest sensory score and the highest amino acid content.

关 键 词：炒制工艺 西湖龙井 品质 影响 

分 类 号：TS272.51[农业科学—茶叶生产加工]