闷黄工艺对桂热2号黄茶品质影响的探讨

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英文篇名：Probe into the Influence of Heaping for Yellowing Technique on the Quality of Yellow Tea Guire No.2 作者：李子平 ; 梁光志 ; 莫小燕 ; 罗莲凤 ; 冯红钰 ; 刘汉焱 英文作者：LI Ziping;LIANG Guangzhi;MO Xiaoyan;LUO Lianfeng;FENG Hongyu;LIU Hanyan;Guangxi South Subtropical Agricultural Science Research Institute; 关键词：闷黄工艺 ; 桂热2号 ; 黄茶 ; 品质 英文关键词：Heaping for yellowing technique;;Guire No.2;;yellow tea;;quality 中文刊名：GXRZ 英文刊名：Agricultural Research and Application 机构：广西南亚热带农业科学研究所; 出版日期：2017-07-30 出版单位：农业研究与应用 年：2017 期：No.171 基金：广西公益基金项目“红碎茶新产品的研究与技术开发”(GXNYRKS201607) 语种：中文; 页：GXRZ201704006 页数：3 CN：04 ISSN：45-1380/S 分类号：31-33

摘要

为探讨不同闷黄工艺对桂热2号茶树品种加工的黄茶品质的影响,以桂热2号茶树品种鲜叶一芽一叶为原料,分别采用传统闷黄工艺和创新闷黄工艺加工黄茶,通过感官审评和内含物测定,评价不同的闷黄工艺对桂热2号黄茶品质的影响。结果表明,利用创新闷黄工艺研制的黄茶外形紧结肥壮,花香显现持久,滋味甘甜,汤色杏黄透亮;通过内含物检测,游离氨基酸总量和水浸出物等常规成分测定均高于传统闷黄工艺。利用创新闷黄工艺加工桂热2号黄茶品质明显优于传统闷黄工艺加工的黄茶,同时创新的"趁热闷黄"工艺,能缩短黄茶闷黄时间和整个工艺的加工时间,提高工作效率,起到节能环保作用。
        Taking the fresh leaves with a bud and a leaf from tea tree Guire No.2 as test materials, yellow tea was processed by traditional and innovative technique of heaping for yellowing respectively, and the effects of different techniques of heaping for yellowing on the quality of yellow tea Guire No.2 was studied by organoleptic evaluation and contents determination. The results showed that the yellow tea processed by innovative technique had tight and round shape, lasting aroma, sweet taste and bright yellow color, and its total free amino acid and water extract were higher, and its quality was better than that of the yellow tea processed by traditional technique. The innovative technique of heaping for yellowing can shorten the whole processing time, improve the work efficiency, and play a role in energy-saving and environmental protection.

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):32-33.