祁门红茶初制中萎凋与初烘工艺研究

本试验设置高、中、低的3种萎凋风力处理和重、中、轻3种初烘程度处理，研究祁门红茶初制中不同的萎凋、初烘工艺对主要生化成分含量变化的影响。结果表明：相应试验茶样所检测得到的水解产物、茶多酚及其氧化产物含量数据有一定差异、却大都并不显著，说明现有的制茶设备调控适应性强。风力大的萎调方式工效较高但水解作用较弱，果胶质、游离氨基酸、可溶性糖等水解产物含量略低，风力小的萎调方式水解作用较强、水解产物略高，但工效较低、调控难度大，中等风力的萎凋方式工效较高、理化品质表现较好。初烘程度偏轻的处理，酶性反应及湿热作用较强、时间较长，游离氨基酸、可溶性糖、茶多酚等主要理化品质成分含量相对较低，茶褐素含量较高。初烘程度适中的处理，游离氨基酸、可溶性糖、茶多酚等主要理化品质成分含量相对较高，茶红素、茶黄素、茶褐素等比例相对适宜。初烘程度偏重的工艺处理掌控不佳时，容易造成急火或高火，并且不利于后续的足烘焙香。

Study on Withering and First Drying Technology at Primary Processing of Keemun black tea

In order to study the effect of primary processing technics on relations between of major biochemical components and quality of Keemun black tea during processing, using high, medium or low three Withering wind-force or drying ways. The results showed that the effect of Withering and drying technics on hydrolysates, polyphenols and its oxide of Keemun black tea wasn’t obvious, through analyzing the experimental data of Withering and First drying research showed that available equipments had better suitability to regulation and control of tea processing. Withering way of high wind worked more efficiently, but ydrolysis weaker,the hydrolysates such as pectic substances, freeaminoacid and soluble sugar is slightly lower than others, withering way of low wind worked less inefficient, hydrolysis stronger, withering way of medium wind worked more inefficient, hydrolysis stronger. Enzyme reaction and hyther on slight treatment of first drying degree was stronger and had longer time, the major biochemical components such as soluble sugar, freeaminoacid and polyphenols is slightly lower than others. Medium treatment of first drying degree had higher contents of the major biochemical components, the proportion of theaflavins, thearubigins and Theabrowns was proportional. It was less beneficial to the formation of aroma while first drying degree located on high treatment.