摘要
为探究发酵方式对白化茶树品种加工红茶品质的影响,以白化茶树品种——景白1号和景白2号的茶树鲜叶为原料,在3种不同发酵方式(自然发酵、发酵机发酵、发酵房发酵)的前提下,按照红茶工艺技术进行加工,并对不同处理得到的红茶品质成分含量、汤色品质进行检测分析及茶叶品质的综合审评。结果表明:不同发酵方式对白化茶树品种试制红茶的品质影响较大,以自然发酵条件下的红茶品质最优,综合审评得分最高(景白1号总得分85.6,景白2号总得分82.9)。不论在哪种发酵条件下,景白1号制成红茶的品质均高于景白2号。另外在不同发酵条件下,白化茶树品种的红茶茶汤的茶红素含量远低于10%,整体汤色偏浅。
In order to explore the influence of fermentation methods on the black tea processing for albino tea varieties, taking the fresh tea leaves of Jingbai 1~# and Jingbai 2~# as the materials, under the premise of three different fermentation methods,such as natural fermentation, ferment machine and ferment room, we processed the fresh leaves of albino tea into black tea and analyzed their internal components and the quality of tea soup. At the same time, sensory evaluation of different processed black tea was conducted. The results showed that the different fermentation methods had great influence on the quality of black tea processed by the albino tea varieties. The quality of the black tea was the best under the natural fermentation, and the total score was the highest, which was Jingbai 1~# of 85.6, and Jingbai 2~# of 82.9. No matter what kind of fermentation conditions,the quality of black tea made from Jingbai 1~# was higher than that of Jingbai 2~#. In addition, under different fermentation conditions, the contents of thearubigins of black tea processing for albino tea varieties was far below 10%, and the whole soup was light.
引文
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