中黄1号加工不同造型黄茶的品质比较  

Comparison of quality of different shaped yellow tea processed from Zhonghuang 1

作　　者：敖存[1] 师大亮[1] 牛小军 张霖 郭敏明[1] 赵芸[1] AO Cun;SHI Daliang;NIU Xiaojun;ZHANG Lin;GUO Minming;ZHAO Yun(Hangzhou Academy of Agricultural Sciences,Hangzhou 310024,Zhejiang)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024

出　　处：《浙江农业科学》2025年第1期160-163,共4页Journal of Zhejiang Agricultural Sciences

基　　金：浙江省农业重大技术协同推广项目(2022XTTGCY01-5)。

摘　　要：为了解加工黄茶的适制性,开发不同造型的黄茶产品,提升产业活力。将中黄1号茶树品种鲜叶加工成5种不同造型的黄茶产品,通过感官审评和理化成分测定分析,结果表明,中黄1号具有良好的黄茶适制性,加工卷曲形和朵形黄茶品质更佳,色泽嫩黄鲜润,香气嫩甜,滋味甘醇,带汤香。不同做形工艺对黄茶品质的影响较大,对其理化成分溶出的影响大于对其绝对含量的影响。过长的做形时间会明显增加酯型儿茶素浓度,从而增加苦涩味,降低滋味品质。To understand the suitability of processing yellow tea,develop different shapes of yellow tea products,and enhance industrial vitality,the fresh leaves of Zhonghuang 1 tea tree variety were processed into five different shapes of yellow tea products.Through sensory evaluation and physical and chemical composition analysis,the results showed that Zhonghuang 1 has good suitability for processing yellow tea.The quality of processed curled-and flower-shaped yellow tea is better,with a tender yellow color,fresh and moist aroma,sweet and mellow taste,and a infusion aroma.Different shaping techniques have a significant impact on the quality of yellow tea,with a greater effect on the dissolution of physical and chemical components than on its absolute content.Excessive shaping time will significantly increase the concentration of ester catechins,thereby increasing bitterness and reducing taste quality.

关 键 词：做形工艺 黄茶 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]