苦丁茶鲜叶加工技术研究

以冬青冬冬青属苦丁茶种植物春叶的嫩叶和老叶为原料，采用锅炒杀青、锅炒加盐杀青、蒸青３种加工工艺制成成品茶，分析了各处理对成茶品质的影响，结果表明：嫩叶处理浸提液与老叶处理浸提液的化学尬发含量及种类不同，老叶蒸青浸提液中含有嫩叶蒸青浸提液中没有的成分Ｆ，嫩叶处理浸提液各化学成分含量高于老叶处理；蒸青处理、锅炒另盐杀青处理苦丁茶浸提液的苦味、亮度、色泽和提高水浸出物，各化学成分的浸出量有利；锅炒杀青处

Processing Techniques of Fresh Leaves of Ilex Kudincha C.J.Tseng

By using Ilex kudincha C.J.Tseng's browse and jannum in spring and the techniques of roasting, roasting with salt and steaming blasting, experiments were conducted to study the effects of processing on final product's quality.The results show that the amount and type of chemical components in browse are different from those in jannum.Jannum has component F, but the browse hasn't.Furthermore,the amount of chemical components in browse is higher than that in jannum.The processing of steaming blasting,roasting with salt is helpful to improve the bitterness, brightness and colour in the kudincha extract,and increase the amount of water extract and chemical components.Roasting process(especially to the jannum) can promote the transition of chemical components and produce new substance, substance C is one of the main components in kudincha, which may be a type of polyphenol.