蒸青绿茶加工过程中品质生化成分的变化

研究了蒸青绿茶加工过程中主要生化成分含量的变化。分析测定了四川蒸青绿茶、日本煎茶样品的主要品质成分。结果表明,主要生化成分随加工进程而出现升降的动态变化,至制茶工序结束时,茶叶含水率、叶绿素与茶多酚含量的降低率分别为71.53%,17.23%和7.66%,其中的叶绿素与茶多酚保留量明显高于一般的炒青绿茶。分析测定结果表明,四川蒸青绿茶的茶多酚和水浸出物含量较高,而日本煎茶咖啡碱、酚/氨比值较低,为此,前者的滋味较浓醇,后者的滋味较鲜爽。

Variations of main biochemical components and quality of steaming green tea during processing

Relations between of major biochemical components and quality of steaming green tea during processing were investigated.And major biochemical components of the Sichuan steaming green tea and the Japan sencha were analyzed.The results showed that the components were increased or decreased with process.Up to the end of processing,the contents of moisture,chlorophylls,tea polyphenols were decreased,their reduced rate were 71.53 %,17.23 %and 7.66 %,respectively.But the reserved rate of chlorophylls and tea polyphenols were still higher than those of the pan-fired green tea.Compared with the Japan sencha,the Sichuan steaming green tea was higher obviously in water-soluble matters and tea polyphenols.However,the content of caffeine and the ratio of tea polyphenols to amino acids of Japan sencha were lower than those of anterior.So the taste of the anterior was heavy,and the latter was fresher.