黄化茶加工碾茶与抹茶品质初探  

Preliminary Study on the Quality of Tencha and Matcha Processed by Albino Tea

作　　者：吕杨俊 崔鑫霞 王霈菲 傅秀花 潘俊娴[1] 蒋玉兰[1] 朱跃进[1] 李会政 张士康[1] 徐汝松 LV Yangjun;CUI Xinxia;WANG Peifei;FU Xiuhua;PAN Junxian;JIANG Yulan;ZHU Yuejin;LI Huizheng;ZHANG Shikang;XU Rusong(Hangzhou Tea Research Institute,CHINA COOP,Zhejiang Key Laboratory of Transboundary Applied Technology for Tea Resources,Hangzhou,Zhejiang 310016,China;Zhejiang Minghuang Natural Products Development Co.,Ltd.,Quzhou,Zhejiang 324000,China;Zhejiang Longyou Minghuang Yellow Tea Development Co.,Ltd.,Quzhou,Zhejiang 324000,China;Longyou Planting Industry Development Center,Quzhou,Zhejiang 324000,China)

机构地区：[1]中华全国供销合作总社杭州茶叶研究所,浙江省茶资源跨界应用技术重点实验室,浙江杭州310016 [2]浙江茗皇天然食品开发股份有限公司,浙江衢州324000 [3]浙江龙游苟皇黄茶开发有限公司,浙江衢州324000 [4]龙游县种植业发展中心,浙江衢州324000

出　　处：《农产品加工》2024年第18期85-89,共5页Farm Products Processing

基　　金：黄茶创新精深加工技术研究与产品开发项目(2022XTTGCY01-04);龙游黄茶绿色高值加工利用关键技术研究与应用示范项目(JHXM2021017)。

摘　　要：黄化茶鲜叶氨基酸含量高而茶多酚含量低。为发挥品种优势、拓展品种的应用范围,采用遮阴处理研究以“中黄3号”为代表的茶树鲜叶制作碾茶和抹茶的品质变化。结果表明,经遮阴处理后,黄化茶碾茶和抹茶在色泽、感官和理化品质方面都有一定程度提升。外观体现为遮阴组色泽更绿;理化方面,遮阴碾茶较未遮阴碾茶茶多酚含量降低16.5%,游离氨基酸含量提高27.5%,茶氨酸含量提高28.4%,叶绿素总量提高63.2%,天冬氨酸和谷氨酸也各有52.1%和31.8%的提升。黄化茶春季遮阴碾茶和抹茶品质相比,秋季遮阴碾茶和抹茶更优、色泽更绿。春季遮阴碾茶茶多酚含量和酚氨比明显低于秋季遮阴碾茶,分别低26.2%和56.1%;游离氨基酸和茶氨酸含量则明显高于秋季遮阴碾茶,分别高出68.6%和55.7%。遮阴与未遮阴组黄化茶加工的抹茶茶氨酸含量均符合并高于《GB/T 34778—2017》中抹茶的一级标准(≥1.0%),粒度D60也符合规定范围。The fresh leaves of albino tea have high amino acid content and low tea polyphenol content.In order to give full play to the advantages and expand the application range of varieties,the influence of shading treatment on the quality of Tencha and Matcha processed by albino tea varieties represented by“Zhonghuang 3”was studied.The results showed that after shading treatment,the color,sensory and physicochemical qualities of Tencha and Matcha processed by albino tea were improved to a certain extent.Compared with unshading group,the color of shading group looked greener.In terms of physicochemical quality,the index of shading Tencha showed a significant change.Specifically,the content of tea polyphenols decreased by 16.5%,free amino acids increased by 27.5%,theanine increased by 28.4%,and the total chlorophyll increased by 63.2%.What's more,aspartic acid and glutamic acid also increased by 52.1%and 31.8%,respectively.Compared with the shading Tencha and Matcha in autumn,the quality of shading Tencha and Matcha in spring was better and the color was greener.The content of polyphenols and the ratio of tea polyphenols to amino acids in spring shading Tencha were significantly lower than those shading Tencha in autumn,which were 26.2%and 56.1%lower,respectively.The content of free amino acids and theanine were 68.6%and 55.7%higher,respectively,than those of shading Tencha in autumn.The theanine content of shading and unshading Matcha processed by albino tea were not only consistent with but also higher than the primary standard of Matcha in GB/T 34778—2017 which requires greater than or equal to 1%.The particle size D60 was also consistent with the prescribed range.

关 键 词：黄化茶 遮阴 碾茶 抹茶 品质 

分 类 号：TS272[农业科学—茶叶生产加工] S-3[轻工技术与工程—农产品加工及贮藏工程]