祁门红茶初制中的干燥工艺研究

为研究祁门红茶初制干燥工序中不同毛火速度与足火温度对毛茶品质的影响，选用‘祁门槠叶’种1芽2叶鲜叶，经统一萎凋、揉捻和发酵后，毛火速度设置快(9 min)、中(12 min)、慢(15 min) 3个水平；足火温度设置低(60℃)、中(75℃)、高(90℃) 3个水平，随机区组设计，分别制作茶样，重复2次。通过对茶样的感官审评和主要生化成分检测分析，结果表明：不同毛火速度对茶样的感官品质（色泽、香气、滋味、汤色、叶底）和生化成分（氨基酸、可溶性糖、茶红素、茶黄素、茶褐素）含量的影响极显著(P<0.01)；不同足火温度对茶样的感官品质（滋味、叶底）和生化成分（可溶性糖、茶褐素）含量的影响极显著，对生化成分（咖啡碱、茶红素、茶黄素）含量的影响显著(P<0.05)；不同毛火速度与足火温度互作效应对茶样的感官品质（香气、滋味、汤色、叶底）和生化成分（茶红素、茶黄素、茶褐素）含量的影响极显著，对生化成分（氨基酸、可溶性糖）含量的影响显著。快速毛火，茶样的色泽、滋味和综合评分略低；慢速毛火，茶样的叶底稍暗，香气中等。低温足火处理，茶样的感官审评综合评分低于中、高温足火处理。因此，祁门红茶初制干燥工序采用中速(12 min)毛火与中、高温(75℃、90℃)足火组合较好，尤以中速(12 min)毛火与中温(75℃)足火组合为佳。

Studies on Drying Process at Primary Processing of Keemun Black Tea

In this paper, the effects of drying process of primary processing on the quality of Keemun black tea were studied. The one-bud-two-leave fresh leaves, which were withered, curled and fermented at the same level, belonging to the breed of ‘Qimen zhuye’ were picked as raw materials. During the drying process, the interaction effects (3×3) on the fermented leaves’ contents of major biochemical ingredients and sensory qualities were researched, using the randomized blocks design method, at three levels of the velocity of first drying, which were quick (9 min), medium (12 min) and slow (15 min), and three levels of the temperature of final drying, which were high (90℃), medium (75℃), and low (60℃). Every treatment was replicated twice. All of the dried leaves’ major biochemical ingredients and sensory qualities were respectively detected and evaluated. The results showed that, the contents of amino acid, soluble sugar, thearubigins, theaflavins and theabrownins in the dried leaves were all highly significantly affected (P<0.01) by the velocity of first drying, and so do their sensory qualities (colour, aroma, taste and the brewed leaves). The contents of soluble sugar(P<0.01), theabrownins (P<0.01), caffeine (P<0.05), thearubigins (P<0.05) and theaflavins (P<0.05) were significantly affected by the temperature of final drying. The contents of thearubigins, theabrownins, theaflavins and sensory qualities (color, aroma, taste and the brewed leaves) were highly significantly affected by the interaction effects (P<0.01); and the contents of amino acid and soluble sugar were significantly affected by the interaction effects (P<0.05). The score of color and taste, and the total score of the dried leaves, treated with the quick level of the velocity of first drying, in the sensory evaluations was slightly lower than the others. The dimmer brewed dried leaves, treated with slow level and had the medium aroma, were evaluated than the others. The total score of dried leaves, treated with the low level of the temperature of final drying, was lower than the leaves treated with the medium and the high level. In conclusion, the experimental combination of the medium (12 min) level of the first drying’s velocity and the medium (75℃) level of the final drying’s temperature and the one of the medium (12min) level of the first drying’s velocity and the high (90℃) level of the final drying’s temperature, were better than the others, and the former was the best.