摇青工艺在夏秋红茶加工中的应用研究  

Study on the Application of Shaking Green Technology in the Processing of Summer-Autumn Black Tea

作　　者：季圣阳 陈佩佩 胡若雯 JI Shengyang;CHEN Peipei;HU Ruowen(Wenzhou Food Research Institute,Wenzhou 325028,China)

机构地区：[1]温州市食品研究所,浙江温州325028

出　　处：《食品安全导刊》2023年第10期125-127,共3页China Food Safety Magazine

摘　　要：本文以夏秋茶为原料,将乌龙茶生产的摇青工艺应用于夏秋茶加工中,探究其对夏秋茶品质的影响。研究结果显示,中度摇青的夏秋红茶有花果香气,汤色橙黄、清亮,其水浸出物、茶多酚、氨基酸、咖啡碱和可溶性糖、茶黄素、茶红素含量较高,表明在夏秋红茶生产加工过程中借鉴乌龙茶生产的摇青工艺对茶叶进行中度摇青处理,能显著提升夏秋红茶的品质。In this paper,using summer and autumn tea as raw materials,the shaking process of oolong tea production was applied to the processing of summer and autumn tea to explore its impact on the quality of summer and autumn tea.The research results show that the moderately shaken summer-autumn black tea has a floral and fruity aroma,and the soup has an orange and clear color.Its water extract,tea polyphenols,amino acids,caffeine,and soluble sugar,theaflavins,and thearubigins are high in content.This indicates that using the shaking process produced by oolong tea for reference in the production and processing of summer and autumn black tea can significantly improve the quality of summer-autumn black tea.

关 键 词：摇青工艺 夏秋红茶 加工 品质 

分 类 号：TS272.52[农业科学—茶叶生产加工]