普洱茶加工过程中水浸出物含量变化研究

通过对普洱茶主产区双江、景谷、景东、镇康等地的原料及其在普洱茶加工过程中不同翻次的茶样进行茶叶水浸出物含量的测定,探究普洱茶后发酵过程中茶叶水浸出物含量的变化规律,从而为指导普洱茶的加工,规范其加工技术,保证普洱茶的优良品质提供理论依据。试验结果表明:普洱茶水浸出物含量一般随翻堆次数的增加而减少。

Study on Water Extracts Content of Pu-erh Tea During Processing

According to the investigation on water exacts of tea samples,which were from the different raw materials in Shuangjiang,Jinggu, Jingdong and Zhenkang and at different stages of fermentation,the rules on exacts in the fermentation were analyzed so as to provide the reference to guide the process and technology,grantee the superb quality.The results showed that the mount of the water exacts were increasing with the decrease of the times of piled-fermentation.