做青环境气流对武夷肉桂品质的影响分析  

Analysis of the Environment Airflow on the Quality of Wuyi Rougui during Zuoqing Process

作　　者：江丽萍 JIANG Liping(Wuyishan Tea Industry Development Center,Wuyishan 354300,China)

机构地区：[1]武夷山市茶产业发展中心,福建武夷山354300

出　　处：《中国茶叶》2025年第3期40-43,53,共5页China Tea

基　　金：高香型武夷岩茶加工关键工艺及配套技术研究与应用(2022R1009001)。

摘　　要：为探究不同做青环境气流对武夷肉桂品质的影响,以肉桂茶树品种鲜叶为原料,设置全程吹风、全程不吹风、间歇吹风3种不同的做青环境气流条件,对加工后的肉桂茶进行感官审评及主要生化成分分析。结果表明,做青时间歇吹风加工的肉桂毛茶感官品质综合得分高于其他两种做青条件下的毛茶;3种不同做青环境气流条件加工的肉桂毛茶水浸出物含量无显著差异;做青时间歇吹风加工的肉桂毛茶中茶多酚含量显著最高;做青时全程不吹风加工的毛茶中黄酮类化合物显著最高;做青时全程吹风加工的肉桂毛茶游离氨基酸含量显著最高。综上,做青时间歇吹风加工的肉桂毛茶品质优于做青时全程吹风或全程不吹风加工的毛茶。可见,做青过程中适度吹风利于武夷肉桂品质提升。To explore the effects of different environment airflow on the quality of Wuyi Rougui during Zuoqing pro-cess.This study used Rougui as raw material,different environmental airflow conditions were set up,and the main biochemical components and sensory quality were analyzed.The results showed that the comprehensive score of the sensory quality of Rougui tea processed by intermittent blowing during Zuoqing process was highest.There was no significant difference in the content of water extract of Rougui tea processed by blowing the whole process and not blowing the whole process and intermittent blowing during the whole process of Zuoqing process.The con-tent of tea polyphenols in Rougui tea processed by intermittent blowing during Zuoqing process was significantly highest.The content of flavonoids in the Rougui tea prepared without blowing during the whole process was signifi-cantly highest.The content of free amino acids in Rougui tea was significantly highest.In summary,the quality of Rougui tea processed by intermittent blowing during Zuoqing process is better than that of the Rougui tea made by blowing the wind and not blowing the wind during the whole process.It can be seen that the moderate blowing in the process of Zuoqing is conducive to the improvement of the quality of Wuyi Rougui Tea.

关 键 词：做青 环境气流 肉桂 生化成分 品质分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]