摇青工艺对夏秋茶加工红茶品质影响研究
Study on the influence of shaking process on the quality of black tea processed from summer and autumn tea
为提高夏秋茶资源利用率并改善红茶品质，本研究在传统红茶加工工艺中引入乌龙茶的摇青工艺，以武义县主栽茶树品种（春雨一号、春雨二号、鸠坑种、金观音）为原料，通过设置不同摇青参数组合，结合感官审评与理化检测，分析摇青工艺对红茶品质的影响。结果表明：萎凋过程中进行2次摇青处理（每次4~5分钟）可显著提升成品茶香气与滋味，其中金观音品种表现最佳，感官总分达92.4分，香气和滋味分别提升至96分和93分。与传统工艺相比，摇青工艺红茶呈现出“花果香”“甜醇”等特征，尤其适用于高香型品种。研究验证了摇青工艺在夏秋茶加工中的可行性，为提升夏秋茶附加值提供了技术支撑。
To improve the utilization of summer and autumn tea resources and enhance the quality of black tea, this study introduces the shaking process from Oolong tea into traditional black tea processing techniques. Using the main tea varieties planted in Wuyi County (Chunyu No.1, Chunyu No.2, Jiukeng, and Jin Guanyin) as raw materials, different combinations of shaking parameters were set up. The impact of the shaking process on the quality of black tea was analyzed through sensory evaluation and physicochemical testing. The results show that performing two shaking treatments during the withering process (each lasting 4-5 minutes) can significantly enhance the aroma and flavor of the finished tea. Among these, the Jin Guanyin variety performed the best, achieving a total sensory score of 92.4, with the aroma and flavor scores rising to 96 and 93, respectively. Compared to traditional methods, black tea processed using the shaking method exhibits characteristics such as “flower and fruit fragrance” and “sweet and mellow,” making it particularly suitable for high-aroma varieties. This study verifies the feasibility of the shaking process in the processing of summer and autumn tea, providing technical support for increasing the added value of these teas.
/
| 〈 |
|
〉 |
京公网安备11010202008535号
PDF
(1071KB)
