基于机器视觉的冷冻与萎凋处理对红茶品质形成的影响研究  

Research on the effect of freezing and withering treatments on black tea quality formation based on machine vision

作　　者：李腊梅 林杰 仝晨 张沁怡 陈思磊 梁秀华 LI Lamei;LIN Jie;TONG Chen;ZHANG Qinyi;CHEN Silei;LIANG Xiuhua(Shaoxing Economic Crops Technology Extension Center,Shaoxing 312000,China;Shaoxing Tea Society,Shaoxing 312000,China;College of Tea Science and Tea Culture,Zhejiang A&F University,Hangzhou 311300,China)

机构地区：[1]绍兴市经济作物技术推广中心,绍兴312000 [2]绍兴市茶叶学会,绍兴312000 [3]浙江农林大学茶学与茶文化学院,杭州311300

出　　处：《茶叶》2025年第1期6-10,共5页Journal of Tea

基　　金：浙江省茶叶产业技术项目(2022-2024);绍兴市科协市级学会科技服务项目(2025)。

摘　　要：基于HSV颜色(色调、饱和度、亮度)空间,研究冷冻处理对红茶特征品质形成的影响。以‘中茶108’茶树秋季鲜叶为原料,对冷冻和未冷冻处理的鲜叶与萎凋叶进行固样并采集样品图像,获取样品图像的HSV颜色空间特征数据,并与感官审评结果进行对比分析。结果表明,冷冻处理显著改变了茶叶的色泽特征,固样干茶黑色、灰色及红色比例明显增加,而橙色、黄色和绿色比例显著减少。与萎凋处理相比,冷冻处理在色泽变化上更为明显。采用先冷冻后萎凋工艺对红茶品质特征形成效果较好,感官审评结果显示,其色泽红中带褐、汤色橙黄、果香明显、叶底亮、略红,呈现出红茶的风味特征。本研究为利用冷冻技术提升红茶品质提供了参考依据。Based on the HSV color(hue,saturation,brightness)space,this study investigated the impact of freezing treatment on the formation of black tea′s characteristic quality.Fresh leaves from the autumn harvest of cultivar‘Zhongcha 108'were used as raw materials.Fixed samples of both frozen and unfrozen fresh leaves,as well as withered leaves,were collected.Sample images were captured to extract the HSV color space feature data,which were subsequently compared with sensory evaluation results.The results revealed that freezing treatment significantly altered the color characteristics of tea leaves.Specifically,in the dried tea of fixed samples,the proportions of black,grey,and red increased markedly,whereas the proportions of orange,yellow,and green decreased substantially.Compared to withering treatment alone,freezing treatment induced more pronounced color changes.The combination of freezing followed by withering had a superior effect on the formation of black tea quality characteristics.Sensory evaluation results indicated that the tea exhibited a reddish-brown color,an orange-yellow infusion,a distinct fruity aroma,and a bright infused leaf with a slight red hue,all of which collectively presented the characteristic flavor profile of black tea.This study provides a reference for utilizing freezing technology to enhance the quality of black tea.

关 键 词：冷冻 萎凋 红茶 HSV颜色空间 感官品质 

分 类 号：TS272.52[农业科学—茶叶生产加工]