不同温度烘焙对陈年红茶品质的影响  

Effects of Different Baking Processes on the Quality ofAged Black Tea

作　　者：蒙天娇 龙霞 吴杏仙 林嘉青 林馥茗[1] MENG Tianjiao;LONG Xia;WU Xingxian;LIN Jiaqing;LIN Fuming(Anxi Tea College,Fujian Agriculture and Forestry University,Anxi 362000,China;Fujian New Tanyang Group Co.,Ltd.,Fu'an 355000,China)

机构地区：[1]福建农林大学安溪茶学院,福建安溪362000 [2]福建新坦洋集团股份有限公司,福建福安355000

出　　处：《中国茶叶》2025年第3期34-39,共6页China Tea

基　　金：中央引导地方科技发展专项(2022L3071);安溪茶学院青年骨干培养基金项目(ACKY2015004、ACKY2019001)。

摘　　要：为探究不同烘焙工艺对陈年红茶品质的影响,设置不同烘焙温度和烘焙时间,对不同处理样品进行感官品质评价和主要生化成分分析。结果表明,烘焙能够除去陈年红茶因多年贮藏而导致的陈味和苦涩感,明显改善香气与滋味品质,其中变温处理(75℃/60min→105℃/60min)的感官审评得分最高,其茶多酚、氨基酸含量适中,茶黄素、茶红素含量较高,咖啡碱、茶褐素含量较低;经烘焙处理后,样品中的咖啡碱、茶黄素含量整体低于对照,其余成分呈波动式变化。掌握适当的烘焙工艺能在一定程度上改善陈年红茶生化成分含量,提高茶叶品质。In order to explore the effects of different baking processes on the quality of aged black tea,different baking temperatures and baking times were set to analyze the sensory quality and main biochemical components of different treated samples.The results show that the baking process could remove the stale flavor and bitterness of aged black tea,and significantly improve the quality of aroma and taste.The sensory evaluation score of variable temperature treatment(75°C/60 min→105°C/60 min)was the highest,the contents of tea polyphenols and amino acids were moderate,the contents of theaflavins and thearubigins were higher,and the content of caffeine and theabrownin were lower.After baking treatment,the contents of caffeine and theaflavins in the samples were lower than those in the control,and the other components showed fluctuating changes.By mastering the appropriate baking process,the contents of biochemical components could be changed to a certain extent and improve the quality of aged black tea could be improved.

关 键 词：烘焙 陈年红茶 感官品质 生化成分 

分 类 号：TS272.5[农业科学—茶叶生产加工]