复合闷黄技术对黄茶品质的影响  

Effect of Multiple Yellowing Technology on the Quality of Yellow Tea

作　　者：李文萃[1,2] 范起业 王家鹏[1,2] 张铭铭 唐小林[1,2] LI Wen-cui;FAN Qi-ye;WANG Jia-peng;ZHANG Ming-ming;TANG Xiao-lin(Hangzhou Tea Research Institute,CHINA COOP,Hangzhou 310016,China;Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou 310016,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江省茶资源跨界应用技术重点实验室,浙江杭州310016

出　　处：《中国茶叶加工》2021年第4期34-39,共6页China Tea Processing

基　　金：浙江省“三农六方”科技协作计划项目(CTZB-F190625LWZ-SNY1)。

摘　　要：复合闷黄是黄茶加工过程中湿坯闷黄和干坯闷黄相结合的一种闷黄方式,为探究复合闷黄技术对黄茶品质的影响,研究以鸠坑品种一芽一二叶鲜叶为原料,重点分析在不同复合闷黄方式和闷黄时间条件下,黄茶的主要品质成分含量变化以及感官品质差异。结果表明,揉捻后-初烘后复合闷黄方式优于杀青后-初烘后复合闷黄方式,揉捻后-初烘后复合闷黄时间为14 h(初闷4 h、复闷10 h)得到的黄茶游离氨基酸总量最高,为1.98%,酚氨比最低,为9.73,且此时的品质总得分最高,为89.35。因此,采用初闷4 h、复闷10 h的揉捻后-初烘后复合闷黄有利于提高黄茶品质。研究可为黄茶的复合闷黄工艺以及黄茶闷黄技术完善提供技术参考。Multiple yellowing is a method that combines wet yellowing and dry yellowing during the processing of yellow tea.In order to explore the effect of the compound yellowing technology on the quality of yellow tea,the fresh leaves of one bud and two leaves of the Jiukeng tea plant were used as raw materials to analyze the main quality components and the sensory quality of the yellow tea under the conditions of different compound yellowing methods and yellowing time.The results showed that:The rolling and primary firing multiple yellowing method was better than the enzyme inactivation and primary firing multiple yellowing method.The total amount of free amino acids of the yellow tea processed by the rolling and primary firing multiple yellowing time of 14 hours(4 hours for first yellowing,10 hours for second yellowing)was the highest,which was 1.98%;the ratio of polyphenols and amino acids was the lowest,which was 9.73;and the total quality score was the highest,which was 89.35.Therefore,the rolling and primary firing compound yellowing method with 4 hours for first yellowing and 10 hours for second yellowing was beneficial to improve the quality of yellow tea.This study can provide a technical reference for the compound yellowing process and perfecting the yellowing technology of the yellow tea.

关 键 词：复合闷黄 黄茶 品质成分 感官审评 酚氨比 

分 类 号：TS272.5[农业科学—茶叶生产加工]