摇青、发酵工艺对汝城白毛茶加工夏季红茶品质的影响  

Effects of Shaking and Fermentation on the Quality of Summer Black Tea of Rucheng Baimaocha

作　　者：缪有成 谭吉慧 刘伟 周玲红 樊吉君 刘跃荣 李志国 MIAO You-cheng;TAN Ji-hui;LIU Wei;ZHOU Ling-hong;FAN Ji-jun;LIU Yue-rong;LI Zhi-guo(Chenzhou Institute of Agricultural Sciences,Chenzhou 423000,Hunan,China;Chenzhou Mucaoren Tea Industry Co.,Ltd.,Chenzhou 423000,Hunan,China)

机构地区：[1]郴州市农业科学研究所,湖南郴州423000 [2]郴州木草人茶业有限责任公司,湖南郴州423000

出　　处：《食品研究与开发》2022年第21期31-39,共9页Food Research and Development

基　　金：郴州市科技发展计划项目(ZDYF2020002);湖南省现代农业产业技术体系(湘财预[2022]222号)。

摘　　要：以汝城白毛茶夏季鲜叶为原料,以感官审评得分、内含物质含量、香气成分为指标,探究摇青及发酵时间对其加工夏季红茶品质的影响。感官审评结果表明,摇青茶样其汤色和叶底更红亮,滋味更甘醇,以摇青处理、发酵5.5 h的汝城白毛茶夏季红茶品质更优。内含物质分析表明,摇青工艺能降低茶样中的茶多酚及儿茶素组分含量,发酵时间与茶样内的儿茶素组分含量成反比。香气成分分析表明,不同处理茶样中花香型香气组分芳樟醇、香叶醇和反式-橙花叔醇的相对含量占比更为突出,因此认为这3种香气化合物是汝城白毛茶红茶特征香气的关键组成成分。β-环柠檬醛(果香)为摇青处理茶样独有的香气化合物,随着发酵时间的延长其相对含量在成品茶中呈上升趋势,初步判定此香气化合物是摇青作用的结果。The fresh summer leaves of Rucheng Baimaocha were used as raw materials,and the sensory evaluation score,content of contained substances,and aroma components were used as indicators to explore the effects of shaking and fermentation time on the quality of processed summer black tea. The sensory evaluation showed that the infusion color and brewed leaves of the shaken tea samples were redder and brighter,and the taste was mellower;the quality of the summer black tea of Rucheng Baimaocha was better after the treatment of shaking and fermentation for 5.5 h. The analysis of the contents revealed that shaking could reduce the content of tea polyphenols and catechin in the tea samples,and fermentation time was inversely proportional to the content of catechin components. The analysis of aroma components indicated that the relative contents of floral aroma components linalool,geraniol and trans-nerolidol in the tea samples with different treatments were more prominent. Therefore,the three aroma compounds were considered to be the key components of the characteristic aroma of Rucheng Baimaocha black tea. β-cyclocitral(fruity aroma)was a unique aroma compound of shaken tea samples,and its relative content in the finished tea increased with the increase of fermentation time,which preliminarily determined that this aroma compound was the result of shaking.

关 键 词：摇青 发酵 汝城白毛茶 夏季红茶 感官审评 生化成分 

分 类 号：TS272.52[农业科学—茶叶生产加工]