名优祁红初制中的提香工艺研究

使用6CTH-3型柜式茶叶提香机,进行茶坯含水量和提香温度对名优祁红品质影响试验,茶坯含水量分别处理为高(29.47%)、中(15.11%)、低(8.69%)3水平；提香温度设为低(65℃)、中(80℃)、高(95℃) 3个水平,完全随机区组设计,重复3次。结果表明：提香温度对茶叶品质的影响大于茶坯水分含量；不同提香温度与不同茶坯水分含量组合处理,对名优祁红感官品质的外形和内质(香气、滋味)及综合评分影响显著(P<0.05),而对汤色和叶底影响不显著；对茶叶生化成分(水浸出物、氨基酸、可溶性糖、茶褐素)含量影响显著(P<0.05),但对(咖啡碱、茶多酚、茶红素、茶黄素)含量影响未达显著水平。茶坯含水量高(29.47%)采用低温(65℃)提香,茶叶甜香欠爽,稍有发酵味,滋味欠醇爽；茶坯含水量低(8.69%)采用高温(95℃)提香,茶叶香气呈现火功过足,滋味略有高火味。因此,名优祁红提香工序,将茶坯水分含量控制在15%上下,温度控制在80℃左右,有利于其综合品质提升。

Fragrance-improving Process in Primary Processing of Excellent Keemun

Effect of moisture content of tea dhool and different temperatures in fragrance-improving process on the quality of excellent Keemun was studied by machine 6CTH-3. The moisture content was set to be 29.47%, 15.11% and 8.69% and the temperature was set to be 95℃, 80℃ and 65℃. The experiment combinations were conducted with randomized block design and each combination repeated three times. The results showed that the effect of temperature on tea quality was stronger than that of moisture content. The appearance, inner quality including fragrance and taste, and total sensory score of excellent Keemun were significantly affected by temperature and moisture content (P ＜0.05). While the color of tea soup and the soaked tea leaves were not significantly affected by them. The contents of water extract, amino acid, soluble carbohydrate and theabrownin were significantly affected by temperature and moisture content (P ＜0.05). While the effect on the content of caffeine, tea polyphenol, thearubigin and theaflavin was not significant. A high- level moisture content (29.47%) and low-level temperature (65℃) might lead to the lack of bright fragrance and sweet taste and there was a little fermentation smell. And a low-level moisture content (8.69%) and high-level temperature (95℃) might lead to the high fire taste. Thus controlling the moisture content at about 15% of tea dhool and the temperature at about 80℃ in fragrance-improving process can improve the quality of excellent Keemun.