花香型桂热2号黄茶的研制
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摘要
[目的]研究花香型桂热2号黄茶的加工工艺,为广西黄茶加工提供技术支持,丰富广西区内黄茶种类。[方法]使用桂热2号茶树品种一芽一叶为原料,比较不同加工工艺(传统工艺和创新工艺),以确定花香型桂热2号黄茶的加工工艺和技术参数。[结果]适合加工花香型桂热2号黄茶的加工工艺为:鲜叶→萎凋→杀青→初闷→揉捻→整形理条→复闷→智能烘干→提香;关键技术参数为:萎凋原料失水率25%～35%;杀青4～7 min,杀青温度180～220℃;初闷温度为25～35℃,使用速包布初次闷黄,初闷时间2～4 h;整形理条,理条温度70～90℃,整形时间5～8 min,使用速包布再次闷黄,闷黄时间2～4 h;智能烘干温度为60～70℃,烘干时间为90～120 min;提香温度为85～90℃,提香时间为30～40 min。[结论]采用新工艺生产的花香型桂热2号黄茶外形芽头肥硕显毫、杏黄亮,汤色浅橙黄亮,花香、毫香甜香清长,滋味浓醇,鲜爽含芳,叶底肥硕、绿黄、匀较亮。
[Objective]The processing technology of flowery yellow tea Guire-2 was studied to enrich the variety and process technology of yellow tea in Guangxi.[Method]Using fresh tea leaves of Guire-2 with one leaf and a bud as raw material, differet processes(traditional craft and new craft) were compared to research the processing technology and technical parameters.[Result]Finalize new standard process:fresh leaves→witherling→water-removing→heaping for yellowing→rolling→shaping→heaping for yellowing again→drying→fragrance-improving. The key parameters were as follow :witherling driage 25%-35%; water-removing temperature 180-220 ℃ for 4-7 min; first time heaping for yellowing temperature 25-35 ℃ for 2-4 h;shaping temperature 70-90 ℃ for 5-8 min;the second time heaping for yellowing 2-4 h;drying temperature 60-70 ℃ for 90-120 min; fragrance-improving temperature 85-90 ℃ for 30-40 min.[Conclusion]The flowery yellow tea Guire-2 made by new process have the characteristic of bud head, apricot yellow, and a light orange-yellow soup. The floral fragrance is sweet and fragrant. The taste is rich, fresh and aromatic, and the leaves are fat and green-yellow, even and bright.
[Objective]The processing technology of flowery yellow tea Guire-2 was studied to enrich the variety and process technology of yellow tea in Guangxi.[Method]Using fresh tea leaves of Guire-2 with one leaf and a bud as raw material, differet processes(traditional craft and new craft) were compared to research the processing technology and technical parameters.[Result]Finalize new standard process:fresh leaves→witherling→water-removing→heaping for yellowing→rolling→shaping→heaping for yellowing again→drying→fragrance-improving. The key parameters were as follow :witherling driage 25%-35%; water-removing temperature 180-220 ℃ for 4-7 min; first time heaping for yellowing temperature 25-35 ℃ for 2-4 h;shaping temperature 70-90 ℃ for 5-8 min;the second time heaping for yellowing 2-4 h;drying temperature 60-70 ℃ for 90-120 min; fragrance-improving temperature 85-90 ℃ for 30-40 min.[Conclusion]The flowery yellow tea Guire-2 made by new process have the characteristic of bud head, apricot yellow, and a light orange-yellow soup. The floral fragrance is sweet and fragrant. The taste is rich, fresh and aromatic, and the leaves are fat and green-yellow, even and bright.
引文
[1] 韦锦坚,黄秀兰,蓝庆江,等.茶树新品种“桂热2号”的选育[J].广西热带农业,2007(5):32-34.
[2] 罗莲凤,梁光志,蓝庆江,等.茶树新品种桂热2号适制性研究[J].江苏农业科学,2012,40(5):239-241.
[3] 罗莲凤,马仙花,梁光志,等.不同加工工艺对桂热2号白茶品质的影响[J].南方农业学报,2012,43(6):847-850.
[4] 罗莲凤,冯红钰,梁光志,等.茶树新品种桂热2号加工金毫红茶的研究[J].广东农业科学,2011,38(21):95-96.
[5] 廖书娟,童华荣.不同茶树品种脂肪酸和糖苷类香气前体分析[J].西南大学学报(自然科学版),2008,30(8):62-66.
[6] 张明露,彭玙舒,尹杰.不同闷黄时间和温度对黄茶品质的影响[J].耕作与栽培,2018(3):12-14.
[7] 李瑾,黎娜,李照莹,等.黄茶品质影响因素及香气研究进展[J].茶叶通讯,2015,42(2):3-6.
[8] 李子平,梁光志,莫小燕,等.闷黄工艺对桂热2号黄茶品质影响的探讨[J].农业研究与应用,2017(4):27-29.
[9] 国家质量监督检验检疫总局.茶叶感官审评方法:GB/T 23776—2009[S].北京:中国标准出版社,2009.
[10] 岳翠男,王治会,毛世红,等.不同闷黄时间的黄茶干茶色泽与汤色综合评价模型构建[J].食品工业科技,2016,37(21):130-134,298.
[2] 罗莲凤,梁光志,蓝庆江,等.茶树新品种桂热2号适制性研究[J].江苏农业科学,2012,40(5):239-241.
[3] 罗莲凤,马仙花,梁光志,等.不同加工工艺对桂热2号白茶品质的影响[J].南方农业学报,2012,43(6):847-850.
[4] 罗莲凤,冯红钰,梁光志,等.茶树新品种桂热2号加工金毫红茶的研究[J].广东农业科学,2011,38(21):95-96.
[5] 廖书娟,童华荣.不同茶树品种脂肪酸和糖苷类香气前体分析[J].西南大学学报(自然科学版),2008,30(8):62-66.
[6] 张明露,彭玙舒,尹杰.不同闷黄时间和温度对黄茶品质的影响[J].耕作与栽培,2018(3):12-14.
[7] 李瑾,黎娜,李照莹,等.黄茶品质影响因素及香气研究进展[J].茶叶通讯,2015,42(2):3-6.
[8] 李子平,梁光志,莫小燕,等.闷黄工艺对桂热2号黄茶品质影响的探讨[J].农业研究与应用,2017(4):27-29.
[9] 国家质量监督检验检疫总局.茶叶感官审评方法:GB/T 23776—2009[S].北京:中国标准出版社,2009.
[10] 岳翠男,王治会,毛世红,等.不同闷黄时间的黄茶干茶色泽与汤色综合评价模型构建[J].食品工业科技,2016,37(21):130-134,298.