夏季新工艺红茶鲜叶萎凋过程中内含生化成分的动态变化

以保靖黄金茶1号夏季一芽二、三叶鲜叶为原料,按照鲜叶→萎凋机萎凋→晒青→做青→再萎凋的工序进行萎凋,从鲜叶的叶与梗的角度,分别探讨其在萎凋过程中的内含生化成分的变化。结果表明:叶内与梗内的生化成分变化主要集中在晒青与做青阶段;萎凋过程中,叶内茶多酚、可溶性糖、黄酮类物质和酯型儿茶素的含量始终高于梗,而游离氨基酸、水浸出物和非酯型儿茶素的含量则低于梗;叶内与梗内的生化成分的变化受做青次数的影响不同,叶梗在第四次做青时仍受影响,而叶片则主要表现在前三次做青过程。

Dynamic Changes of Biochemical Components in the Withering Process of Fresh leaves of Black Tea made by New Technology in Summer

In this study,one bud,two or three leaves of Baojing Huangjincha No.1 in summer were used as raw materials,and were withered according to the procedures of fresh leaves→withering machine withering→sun drying→rotating→re-withering.From the perspective of leaves and stalks of fresh leaves,the changes of biochemical components in the process of withering were discussed.The results showed that the changes of biochemical components in the leaves and stalks were mainly concentrated in the stage of sun drying and rotating;during the withering process,the contents of tea polyphenols,soluble sugars,flavonoids,and ester catechins in the leaves were always higher than those in the stalks,while the contents of free amino acids,water extracts and nonester catechins were lower than those in the stalks.The changes of biochemical components in the leaves and stalks were affected by the number of rotating,the stalks were still affected by the fourth rotating,while the leaves were mainly affected by the first three rotating processes.