云南普洱熟茶拼配技术研究  

Study on Blending Technology of Pu’er Ripe Tea

作　　者：张杰 代祥青 林新明 师梦楠 熊昌云[1,2] ZHANG Jie;DAI Xiangqing;LIN Xinming;SHI Mengnan;XIONG Changyun(School of Tea,Yunnan Agricultural University,Kunming 650000,China;Hot Area Healthy Drink Research Center,Yunnan Agricultural University,Pu'er 665000,China;Agricultural and Rural Bureau of Fenggang County,Fenggang 564200,China;Hunan Tea Group Company Limited,Changsha 410125,China)

机构地区：[1]云南农业大学茶学院,云南昆明650000 [2]云南农业大学热区健康饮料研究中心,云南普洱665000 [3]凤冈县农业农村局,贵州凤冈564200 [4]湖南茶业集团股份有限公司,湖南长沙410125

出　　处：《茶叶通讯》2022年第2期211-217,共7页Journal of Tea Communication

基　　金：国家自然科学基金项目(32160726);云南省现代农业茶叶产业体系项目(2021KJTX007)。

摘　　要：普洱熟茶的品质受毛茶质量、加工技术等多方面因素的影响,导致不同地区普洱熟茶的品质各有差异。为探究通过拼配技术提升普洱熟茶品质的方法,本试验以普洱(A)、临沧(B)、西双版纳(C)三个地区的代表性毛堆熟茶为材料,结合分级处理,在感官审评和生化成分检测基础上探讨适宜的拼配技术。结果表明:西双版纳地区的毛茶更加适合作为主要拼配茶样,临沧和普洱地区的毛茶可作为辅助调剂茶样。通过毛茶分级拼配,感官品质最佳的拼配茶样的水浸出物含量以A_(3)B_(1)C_(5)最高,达37.52%;游离氨基酸含量以A_(3)B_(1)C_(1)最高,达2.35%;咖啡碱含量以A_(3)B_(1)C_(1)最高,达4.01%;茶多酚含量A_(1)B_(1)C_(1)最高,达8.02%。比较得出利用不同地区茶样拼配普洱熟茶,可充分提高普洱熟茶品质,此方法可为进一步提升普洱熟茶品质提供理论依据。The processing of Pu'er ripe tea is affected by various factors,such as the quality of raw tea,production technology,etc,resulting in different quality of Pu'er ripe tea in different regions.In order to explore the method to improve the quality of Pu'er ripe tea through blending technology,this experiment used representative Maodui ripe tea from three regions of Pu'er(A),Lincang(B)and Xishuangbanna(C)as materials,combined with grading treatment.Appropriate blending techniques were discussed based on sensory evaluation and biochemical component testing.The results showed that the Maocha from Xishuangbanna tea area was more suitable as the standard tea sample,and the Maocha from Lincang and Pu'er was used as a blended or blended tea sample.Among the graded and blended tea leaves,the water extract content of the blend with the best sensory evaluation was the highest in A_(3)B_(1)C_(5),reaching 37.52%;the content of free amino acids was the highest in A_(3)B_(1)C_(1),reaching 2.35%;the content of caffeine in A_(1)B_(1)C_(1) was the highest,reaching 2.35%.4.01%;the content of tea polyphenols was the highest in A_(1)B_(1)C_(1),reaching 8.02%.The comparison showed that to the quality of blended Pu'er ripe tea from different regions could be significantly improved,and this blending method could provide a theoretical basis for further improvement of the quality of Pu'er ripe tea.

关 键 词：普洱熟茶 拼配技术 感官品质 生化成分 云南 

分 类 号：S571.1[农业科学—茶叶生产加工]