摇青不同机械力对青叶理化变化及乌龙茶品质的影响

通过对摇青的机械运动力和机械摩擦力进行不同组合试验,探明摇青不同机械力对青叶理化变化及乌龙茶品质的影响.结果表明,摇青做功使叶温升高,机械运动力的功高于机械摩擦力的功.机械运动力增强叶梢组织的输导机能,协调茶汤呈味物质,具有内在效应;机械摩擦力造成叶细胞损伤,使茶多酚酶促氧化,诱发香气,具有外在效应;运动力与摩擦力二者应协调配合,才能形成乌龙茶所特有的香高味醇品质.

The effects of different rocking mechanical forces on the green leaf physiology and biochemistry and raw tea quality

By the rocking green experiment of various combinations in motion force and friction forces, the effect of different rocking mechanical forces on the green leaf physiology and biochemistry and raw tea quality was investigated. The results suggested that rocking green increased the leaf temperature, in which motion work contributed more than friction work; the motion force boosted the transportation function of leaf tissue, corresponding the taste substance of the tea soup with its inner effect; friction damaged leaf cell, which affiliated the enzymatic oxidation of the tea polyphenols, induced fragrance with its outer effect. Oolong tea's specific quality of both heavy fragrance and rich taste entailed the harmoniousness of the forces of motion and friction.