不同压饼方式对白茶饼品质的影响  

Sensory Quality of Compressed White Tea

作　　者：张应根[1] 王秀萍[1] 陈泉宾[1] 林荣溪 ZHANG Ying-gen;WANG Xiu-ping;CHEN Quan-bin;LIN Rong-xi(Tea Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou,Fujian 350013,China;Fujian Bama Tea Co.,Ltd.,Anxi,Fujian 362442,China)

机构地区：[1]福建省农业科学院茶叶研究所,福建福州350013 [2]福建八马茶业有限公司,福建安溪362442

出　　处：《茶叶学报》2023年第6期64-72,共9页Acta Tea Sinica

基　　金：福建省属公益类科研院所基本科研专项(2020R1029008);福建省农业科学院科技创新团队(CXTD2021004-2);中央引导地方科技发展专项(2023L3026)。

摘　　要：【目的】白茶压制成饼后,极大地缩减了茶叶体积,降低了包装、储运成本,促进了白茶产业的发展。【方法】以‘福安大白茶’‘福云6号’‘福云595’和‘福鼎大毫茶’茶树品种一芽二、三叶鲜叶为原料分别制成散茶和茶饼,茶饼采用蒸压、鲜压、冷压3种方式,比较不同压饼方式对茶饼感官品质与生化成分的影响。【结果】冷压茶饼色泽鲜亮,香浓,味厚,叶底软亮,品质稳定,最接近散茶;蒸压茶饼色泽整体偏黄,汤色泛黄,香气低浊,滋味欠爽,叶底较暗;鲜压茶饼色泽鲜亮,易带红张,花香较显,部分出现酵味,叶底花杂、稍碎;3种方式压制的茶饼与散茶的感官品质总分差值以冷压茶饼最小(1.24±0.84),其次为鲜压茶饼(2.65±1.33),蒸压茶饼最大(5.25±1.27);且三者之间达到极显著差异水平(P<0.01);茶多酚含量、儿茶素总量也是以冷压茶饼的变化最小。【结论】与蒸压和鲜压相比,冷压方式更适合用于加工白茶饼。[Objective]Effect of various methods of pressing white tea for cost savings in package,storage,and transportation on the sensory quality of the tea was evaluated.[Method]One bud and 2-3 leaves were plucked from Fu'an Dabaicha,Fuding Dahaocha,Fuyun 6,and Fuyum 595 tea bushes to produce a conventional loose-leaf tea product as well as 3 compressed tea cakes.Methods of cold-pressing,fresh-pressing,and steam-pressing were applied for compacting the tea into cakes.Sensory quality and chemical composition of these products were compared.[Result]After steeping the cold-pressed tea cake,the brewed tea was bright in color,strong in aroma,heavy in taste,and had soft,brilliant residue 1eaves which closely resembled the 1oose-leaf counterpart.The turbid,yellowish brewed steam-pressed tea was not as refreshing in taste and had dark residue leaves.And the brightly colored brewed fresh-pressed tea released a floral fragrance with a hint of fermentation note and had suspended leaves of mixed colors and slightly fragmented residues.The 1east difference on the sensory scores of 1.24±0.84 was between the brewed 1oose-leaf tea and the cold-pressed cakes(P<0.01),whereas it was 2.65±l.33 between the loose-leaf tea and the fresh-pressed cake and 5.25±1.27 between the 1oose-leaf tea and the steam-pressed cake.[Objective]Coldpressing appeared to be the choice method to compress the white tea for cost savings with minimal sacrifice on the sensory quality.

关 键 词：白茶饼 冷压 鲜压 蒸压 感官品质 

分 类 号：S571.1[农业科学—茶叶生产加工]