摘要
为提高工夫红茶的甜香度,本文以山东夏季鲜叶加工的工夫红茶初制品为原料,在70℃的烘温下进行不同时间的烘焙提香处理,并通过感官审评、生化成分和香气分析方法研究其对工夫红茶品质的影响,结果表明：烘焙时间的长短不仅影响工夫红茶的香型和高低,而且也影响汤色和滋味,在本试验条件下,烘焙时间以1.0~1.5h的感官品质较好;此外,烘焙时间对工夫红茶各生化成分的影响不同,但对品质有利的生化成分以烘焙1.0h的茶样含量最高;随着烘焙时间的延长,工夫红茶香气的种类、含量以及组分比值发生显著变化,从而可以解释不同烘焙时间工夫红茶香型存在差异的原因。
In order to improve the sweet flavor of congou black tea,the primary congou black tea,which was made from the summer fresh tea leaves picked in Shandong province,had been baked at 70℃ for different time.The effect of baking time on their quality was estimated by sensory evaluation,biochemical compositions determination and aroma analysis.The results showed that the baking time could affect the types and concentration of aroma as well as the liquor color,the taste of congou black tea.The sensory quality of congou black tea which was baked for 1.0 ~ 1.5 h at the temperature of 70℃,was better.There was different effect of baking time on different types of biochemical compounds.Baking 1h resulted in the high content of biochemical compounds which were beneficial to the quality of congou black tea.As the baking time increased,the types,contents and ratio of aroma compounds of congou black tea changed,which could the reason why the different baking time made different aroma of congou black tea.
出处
《中国茶叶加工》
2012年第2期20-27,27,共8页
China Tea Processing
关键词
工夫红茶
烘焙
品质
香气
Congou black tea
Baking
Quality
Aroma
