关键词: 工夫红茶, 工夫红茶, 萎凋, 失水率, 模型

Abstract: Effect of moisture content of tea dhool and different temperatures in fragrance-improving process on the quality of excellent Keemun was studied by machine 6CTH-3. The moisture content was set to be 29.47%, 15.11% and 8.69% and the temperature was set to be 95℃, 80℃ and 65℃. The experiment combinations were conducted with randomized block design and each combination repeated three times. The results showed that the effect of temperature on tea quality was stronger than that of moisture content. The appearance, inner quality including fragrance and taste, and total sensory score of excellent Keemun were significantly affected by temperature and moisture content (P ＜0.05). While the color of tea soup and the soaked tea leaves were not significantly affected by them. The contents of water extract, amino acid, soluble carbohydrate and theabrownin were significantly affected by temperature and moisture content (P ＜0.05). While the effect on the content of caffeine, tea polyphenol, thearubigin and theaflavin was not significant. A high- level moisture content (29.47%) and low-level temperature (65℃) might lead to the lack of bright fragrance and sweet taste and there was a little fermentation smell. And a low-level moisture content (8.69%) and high-level temperature (95℃) might lead to the high fire taste. Thus controlling the moisture content at about 15% of tea dhool and the temperature at about 80℃ in fragrance-improving process can improve the quality of excellent Keemun.