夏季黄芽茶最佳工艺研究  

Study on the Best Technology of Summer Yellow Bud Tea

作　　者：李明泇 王玮轶 梁星 许靖逸[1] LI Ming-jia;WANG Wei-yi;LIANG Xing;XU Jing-yi(College of Horticulture,Sichuan Agricultural University,Chengdu 610000,China)

机构地区：[1]四川农业大学园艺学院,四川成都610000

出　　处：《中国茶叶加工》2023年第2期10-17,45,共9页China Tea Processing

基　　金：雅安科技项目(063-22222239008)。

摘　　要：研究以夏季茶鲜叶作为原料,在传统蒙顶黄芽工艺的基础上,对黄芽杀青时间、初闷时间、初闷温度进行单因素实验和正交优化,采用感官审评、理化成分测定等方法,研究适制夏季黄芽茶的最佳工艺,以期提高四川夏季茶鲜叶资源利用率、丰富黄茶产品。结果表明,对夏季黄芽茶的品质影响因素依次为初闷温度、初闷时间、杀青时间。当180℃杀青4 min,闷黄温度60℃,初闷时间1.5 h时,所制夏季黄芽茶干茶绿黄、汤色深黄较亮,香气鲜甜,茶汤醇爽,口感最佳。This research applies single factor experiment and orthogonal optimization experiment to determine the time of fixing,the temperature of the first yellowing and the time of the first yellowing on the basis of the traditional process of Mengding yellow bud.Sensory evaluation and chemical composition determination have been used to explore the best technology for making yellow bud tea in the summer for improving the utilization rate of fresh tea leaf resources in Sichuan and enriching yellow tea.The results indicated that the influencing factors on the quality of yellow bud tea in summer were the first yellowing temperature,the first yellowing time and fixing time.The best process was fixing 4 min at 180℃,the first yellowing temperature at 60℃,and the first yellowing time 1.5 h.The summer yellow bud tea produced by this method has the color of green and yellow,fresh and sweet aroma,golden soup color,and pleasant taste.

关 键 词：夏茶 黄芽 单因素实验 正交实验 感官审评 

分 类 号：TS272.59[农业科学—茶叶生产加工]