不同加工工艺下‘紫娟’茶品质的比较

为研究不同加工工艺对‘紫娟’茶品质的影响,以‘紫娟’鲜叶为原料,分别利用烘青绿茶、晒青绿茶、红茶、白茶及黑茶的加工工艺制作成5种‘紫娟’茶,检测其主要品质成分的含量并进行系统分析。结果表明,不同加工工艺下,同一品种‘紫娟’鲜叶制得的茶样所含化学成分的含量差异较大。其中,‘紫娟’烘青绿茶中花青素含量最高,晒青绿茶次之;儿茶素的含量随着发酵程度的加深而降低。此外,在黑茶中没食子酸含量最高,在白茶中茶氨酸含量最高,而咖啡碱在红茶中的含量最高。由此可见,不同加工工艺对‘紫娟’茶的主要品质化学成分影响较大,其中‘紫娟’烘青绿茶的多酚类物质含量最为丰富。

The Quality of ‘Zijuan’ Tea Under Different Processing Techniques: A Comparative Analysis

To study the effect of different processing techniques on the quality of ‘Zijuan’ tea, we tried to make five kinds of ‘Zijuan’ tea samples by taking fresh leaves of ‘Zijuan’ as raw materials and adopting the processing techniques of baked green tea, sundried green tea, black tea, white tea and dark tea, and tested the contents of main quality-related chemical constituents and made a systematic analysis. The results showed that different processing techniques could make the contents of chemical constituents significantly different in the tea samples that were made from the fresh leaves of the same variety of ‘Zijuan’. The content of anthocyanin in the baked green tea was the highest, followed by that in the sundried green tea. With the advancing of fermentation, the content of tea polyphenol and catechin declined. Additionally, the dark tea had the highest content of gallic acid among all the tea samples, the white tea had the highest content of theanine, while black tea had the highest caffeine. Therefore, different processing techniques have significant influence on the contents of main quality-related chemical constituents of ‘Zijuan’ tea, and the content of polyphenols in the baked green tea is the most abundant.