不同干燥工艺对六堡茶毛茶感官品质的影响  

Different Drying Processes on the Sensory Quality of Primary Tea of Liubao Tea

作　　者：黄敏周 谭少波 王小云 Huang Min-zhou;Tan Shao-bo;Wang Xiao-yun(Guangxi Zhuang Autonomous Region Tea Science Research Institute,Guilin,Guangxi 541004,China)

机构地区：[1]广西壮族自治区茶叶科学研究所,广西桂林市541004

出　　处：《广西农学报》2020年第5期43-45,25,共4页Journal of Guangxi Agriculture

基　　金：广西壮族自治区直属公益性科研院所基本科研业务费专项“不同干燥工艺对六堡茶品质的影响”(项目编号:GCJB-19-10);广西重点研发计划项目“六堡茶茶膏产品加工技术研究与应用”(项目编号:桂科AB1850038);广西重点研发计划项目“桂林特色茶树资源的发掘与评价研究”(项目编号:桂科AB16380055);广西昭平茶叶试验站项目。

摘　　要：【目的】研究不同干燥方式对六堡茶毛茶感官品质的影响,为六堡茶毛茶加工标准的建立提供理论参考依据。【方法】采用直接露天日晒、萎凋棚凉晒、萎凋棚凉晒的同时辅以全程鼓风、提香机70℃干燥4个处理3种不同干燥工艺,研究对六堡茶毛茶感官品质的影响。【结果】直接露天日晒干燥的六堡茶毛茶汤色较萎凋棚内晾晒干燥的六堡茶毛茶汤色黄,随着晒青时间的延长,露天日晒和萎凋棚内晾晒的六堡茶毛茶汤色均逐渐加深,同时随着晒青时间的延长,对比试验的六堡茶毛茶样的滋味渐次淡薄。【结论】不同干燥工艺对六堡茶毛茶品质影响各不同,以萎凋棚晒4h辅助鼓风工艺为佳,其次是提香机烘干工艺和露天日晒工艺,建议在有阳光的条件下优先采用萎凋棚晒4h左右辅助鼓风干燥。【Objective】The effects of different drying methods on the sensory quality of primary tea of Liu⁃bao tea were studied,which provided a theoretical reference for the establishment of the processing stan⁃dard of Liubao tea.【Method】Effects on sensory quality of Liubao tea were studied by 4 treatments and 3 different drying processes as follows:direct open-air drying,withering and drying,combined with full blast,70℃drying process.【Result】Comparing different color of soup of primary tea of Liubao tea,the one dried directly in the open air,is more yellow than the dry in the withered shed.With the prolongation of sunning time,the color gradually deepened for dried in open-air sun and withering shed,and with the ex⁃tension of sunning time,the taste turning weak.【Conclusion】The different drying techniques have differ⁃ent effects on the quality of primary tea of Liubao tea.The auxiliary blast technology of withering shed is the best,followed by the drying process of the extractor and the open air drying process.It is suggested that the withering shed should be used to dry the air about 4 h under the condition of sunlight.

关 键 词：干燥工艺 六堡茶毛茶 感官品质 

分 类 号：S571.1[农业科学—茶叶生产加工]