不同贮藏时间对陈香岭头单丛茶主要品质指标的影响

为了解不同贮藏时间对陈香岭头单丛茶的主要品质指标的影响,测定不同香型(兰花香型和蜜兰香型)不同贮藏时间(贮藏5、10、15、20年,对照组2016年制作),岭头单丛茶的主要品质指标和感官品质。结果表明:随着贮藏时间的延长,兰花香型和蜜兰香型单丛茶水浸出物含量和pH值下降,水分和可溶性总糖含量上升;茶多酚含量蜜兰香型上升,兰花香型先上升后趋于稳定;游离氨基酸含量兰花香型上升,蜜兰香型下降;可溶性蛋白含量兰花香型为先下降后上升,而蜜兰香型上升。2种香型单从茶除了对照组的茶多酚、贮藏5年的pH,其余指标同一贮藏年份2种单丛茶的含量差异均显著(P0.05)。贮藏有利于蜜兰香单从茶茶多酚、可溶性总糖和可溶性蛋白含量的积累,有利于兰花香型单从茶游离氨基酸、可溶性总糖和可溶性蛋白含量的积累,而茶多酚含量在整个贮藏期间相对稳定。结合感官审评,兰花香型单丛茶贮藏20年品质最好,蜜兰香型单丛茶贮藏15年品质最好。

Effect of Aging Time on Quality of Lingtou Single-clump Teas

Effects of aging time on major quality indicators of the single-clump teas from Lingtou were determined.Two types of the teas,Lanhua and Milan aromatic varieties,were aged for 5,10,15,and 20 years prior to brewing for sensory evaluation.The results indicated that,as the aging time increased,(a) water extracts and pH of the teas declined;(b) contents of water and soluble sugars increased;(c) polyphenols increased on Milan tea,but reduced and then leveled off on Lanhua tea;(d) free amino acids content increased on Lanhua,and declined on Milan;(e) soluble protein decreased followed by an increase on Lanhua,while increased on Milan;(f) except polyphenols in control and pH after aging for 5 years,all quality indicators on teas of both varieties reached a significant level (P＜0.05);(g) aging particularly enhanced the accumulation of polyphenols,soluble sugars and soluble protein on Milan,and that of free amino acids,soluble protein and sugars on Lanhua;whereas,polyphenol content stayed relatively constant for both varieties throughout the aging process.Taking both chemical and sensory evaluations into consideration,it appeared that aging for 20 years for Lanhua and 15 years for Milan aromatic tea would allow them to reach their respective most desirable quality.