初干与理条程度对红安老君眉绿茶品质的影响  

Effect of First Drying Degree and Carding Degree on the Quality of‘Hong’an Laojunmei' Green Tea

作　　者：赵潇懿 武世化 刘定奇 刘小海 倪德江[1] 余志[1] 陈玉琼[1] 朱珺语 石林曌 ZHAO Xiaoyi;WU Shihua;LIU Dingqi;LIU Xiaohai;NI Dejiang;YU Zhi;CHEN Yuqiong;ZHU Junyu;SHI Linzhao(Department of Tea Science,Huazhong Agricultural University,Wuhan 430070,China;Laojunmei Tea Factory of Hong'an County,Hong'an 438400,China;Hubei Ecology Polytechnic College,Wuhan 430200,China)

机构地区：[1]华中农业大学茶学系,湖北武汉430070 [2]红安县老君眉茶场,湖北红安438400 [3]湖北生态工程职业技术学院,湖北武汉430200

出　　处：《中国茶叶》2025年第3期44-53,共10页China Tea

基　　金：湖北省教育厅百校联百县--高校服务乡村振兴科技支撑行动计划(BXLBX1418)。

摘　　要：红安老君眉是湖北特色优质绿茶,初干与理条是影响其品质的关键工序。文章研究了不同初干程度(初干叶含水量20%、25%、30%、35%、50%)、理条程度(理条叶含水量10%、15%、20%、25%)对老君眉茶品质的影响。试验结果表明,随着初干程度增加,干茶条索紧结度下降,色泽品质先上升后下降,滋味鲜爽度提升,闷味消失;茶叶中可溶性糖含量上升,茶多酚含量、酚氨比、儿茶素总量先上升后下降,酯型儿茶素含量下降。随着理条程度增加,干茶条索更加紧直,但色泽变暗;茶叶中叶绿素和脱植基叶绿素总量与脱镁叶绿素和脱镁叶绿酸总量的比值[(Chl+Cd)/(Po+Py)]显著下降,脱镁叶绿素、脱镁叶绿酸、可溶性糖含量先上升后下降。结合感官品质和主要内含物质分析结果,老君眉茶适宜的初干含水量为30%~35%,理条含水量为15%~20%。‘Hong'an Laojunmei’tea is a high quality green tea with special characteristics in Hubei Province.First drying and carding are the key processes affecting the quality of‘Laojunmei’tea.In this paper,the effects of different first drying degree(leaf moisture contents after first drying were 20%,25%,30%,35%,50%respectively)and different carding degree(leaf moisture contents after carding were 10%,15%,20%,25%respectively)on the quality of‘Laojunmei’tea were studied.The results show that with the increase of first drying degree,the tightness of dry tea strips decreased,the color quality first increased and then decreased,the taste became fresh and refreshing,and the dull flavor disappeared.The content of soluble sugars in tea increased,the content of tea polyphenols,the ratio of phenol to ammonia and the total content of catechins first increased and then decreased,and the content of ester catechins decreased significantly.With the increase of the carding degree,the dry tea cord became more tightened and straight,but the color became darker.The chlorophyll content and(Chl+Cd)/(Po+Py)ratio in tea leaves decreased significantly,and the contents of pheophytin,pheophytin and soluble sugars first increased and then decreased.Combined with the results of sensory quality and physical and chemical analysis,the suitable leaf moisture content after first drying and after carding were 30%~35%and 15%~20%respectively for‘Laojunmei’tea.

关 键 词：老君眉绿茶 品质 初干 理条 工艺优化 

分 类 号：TS272.4[农业科学—茶叶生产加工]