利用红茶原料加工黑茶的工艺研究

为探讨利用红茶原料加工黑茶的工艺,选用凌云白毫茶品种鲜叶加工的红茶、绿茶为原料(绿茶1号、绿茶2号、红茶1号、红茶2号),在控温控湿条件下,不同的"渥堆"时间、温度、湿度条件下进行黑茶加工工艺试验,通过对试验样品进行感官审评及生化成分分析,研究"渥堆"过程的"渥堆"叶含水量、水浸出物、茶多酚、氨基酸、茶黄素、茶红素、茶褐素含量变化情况及对六堡茶品质影响。结果表明,利用红茶为原料加工黑茶,品质达到或超过传统黑茶品质要求,且减少了杀青工序、缩短了黑茶加工的渥堆时间及加工周期,降低了生产成本,可提高黑茶产业整体效益。

Study of dark tea processing technology using black tea material

In order to explore the dark tea processing technology using black tea material, some fresh black tea and red tea varieties have been used under controlled temperature and humidity, different fer- mented times, temperatures and humidities, a processing technology experiment has been conducted. By means of food sensory evaluation and biochemistry substances analysis, the content changes of some chemical substances in tea material during the fermented process and their impact on the quality of Li- ubao Tea have been studied. The results show that using black tea as raw material, the quality of dark tea can reach or even surpass the traditional dark tea quality standard, meanwhile, the green-out pro- cess can be reduced and fermented time shortened, which decrease the production cost and improve to- tal benefit of dark tea industry.