烘焙技术对中低档绿茶滋味品质改善的研究

选用三种夏秋绿茶原料，在100℃、120℃、140℃三个温度下，对其进行不同时间的烘焙处理，并进行了感官审评和滋味成分的理化分析。结果显示：烘焙能够去除茶叶的陈味和粗老油腻味，提高茶叶香气，降低茶叶青涩味，改善茶叶滋味；在烘焙过程中，茶多酚、儿茶素不断减少，氨基酸在不同温度下先增后减或不断减少，酚氨比、黄酮、花青素呈先减后增的变化趋势。100℃下烘焙2～3h，120℃下烘焙1h，对茶叶品质的提高较为明显。

Effect of Baking Technology on Taste of Middle and Low Quality Green Tea

In this study, three kinds of green tea were baked for different time at 100℃, 120℃ and 140℃. And sensory evaluation was conducted and physical and chemical composition related to taste was analyzed. The results showed that baking could remove stale flavour of tea and rough old tallowy flavour, resulting in improvement of tea aroma and flavor as well as the taste. After baking, tea polyphenols decreased and amino acids increased first and then decreased. Flavonoids and anthocyanins were first decreased and then increased. By baking at 100 ℃ for 2 - 3 h or at 120 ℃ baking for 1 h, the improvement of the quality of tea is more evident.