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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (18): 82-86.

所属专题： 园艺

• 食品 营养 检测 安全 • 上一篇    下一篇

增湿萎凋对浓香型夏暑乌龙茶苦涩味的影响

林金科 杨淑彬 王栋 张泽兴 曾雅惠 金心怡   

  • 收稿日期:2010-06-29 修回日期:2010-07-21 出版日期:2011-09-20 发布日期:2011-09-20
  • 基金资助:
    国家科技部科技支撑计划项目：“台湾乌龙茶新品种、新技术与关键装备合作创新研究”;福建省自然科学基金计划项目：“低苦涩味的特异茶树种质创新”;福建省教育厅科技项目：“降低乌龙茶苦涩味的加工技术创新”

Effects of humidification withering on the bitterness and astringency of oolong tea

  • Received:2010-06-29 Revised:2010-07-21 Online:2011-09-20 Published:2011-09-20

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摘要： 为了降低浓香型夏暑乌龙茶苦涩味，本实验研究一项加工新技术对乌龙茶苦涩味的影响。以八仙茶和凤凰单枞两个茶树品种的夏暑季鲜叶为研究材料，在萎凋前，将清水喷施于茶青,增湿量分别是鲜叶重的6%、9%、12%、15%、18%，以不喷清水做对照，进行增湿萎凋，而后按传统工序加工成干茶，探索增湿萎凋新工艺对浓香型乌龙茶苦涩味的影响。结果表明：增湿量为鲜叶重的15%和18%的八仙茶和凤凰单枞，加工成干茶，苦涩味降低3-4级，品质明显提高。

关键词: 茶花, 茶花, RAPD, 遗传差异

Abstract: For the purpose of degrading the bitterness and astringency of summer oolong tea, the Effects of a new processing technique on the bitterness and astringency of oolong tea was studied. Utilizing two tea plant cultivars of Baxian and Dancong as materials, humidification withering was conducted by sprayed water on the tender shoots(the water amount 6%、9%、12%、15%、18% tender shoots weight, respectively), and then oolong tea was produced by conventional processing. The effects of new humidification withering technique on the bitterness and astringency of summer oolong tea were probed. The results showed that: the quality of oolong tea from 15%、18% humidification withering technique were significantly improved, humidification withering technique degraded the bitterness & astringency of oolong tea 3-4 level.

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