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投稿时间：2021-06-26
投稿时间：2021-06-26
中文摘要: 为提高滇红工夫茶的品质特征，以云南大叶种茶树“云抗10号”鲜叶为原料，按滇红工夫茶的加工工艺，调整萎调、揉捻、发酵和干燥4个工序，制得10个滇红工夫茶样，并对茶样进行感官审评和内含成分测定。结果表明，所制茶样的水浸出物含量为38.12%～45.35%，游离氨基酸含量为3.59%～5.53%、茶多酚含量为19.67%～26.45%，茶黄素含量为0.06%～0.09%，茶红素含量为1.66%～4.30%、茶褐素含量为3.71%～4.83%。滇红工夫茶的品质是各个加工工艺互相作用的结果，以重萎凋8 h～12 h，揉捻28 min～30 min，发酵12 h～14 h，干燥温度先高温（110℃～115℃）烘干1 h后低温（80℃～85℃）烘干1 h的加工工艺制得的“云抗10号”工夫红茶综合品质最佳。综上，研究结果对提升滇红工夫茶品质提供了理论依据。
Abstract:This study used fresh leaves of'Camellia sinensis var.assamic cv.Yunkang No.10'as the material on which tests were conducted to improve the quality characteristics of Dianhong Congou black tea.Ten groups of different treatments were carried out in combinations of four processing technologies：withering，rolling，fermenting，and drying.The results showed that the percentage contents of water extract，free amino acids，tea polyphenols，theaflavins，thearubigins，and theabrownins were 38.12%-45.35%，3.59%-5.53%，19.67%-26.45%，0.06%-0.09%，1.66%-4.30%，and 3.71%-4.83%，respectively.The quality of Congou black tea was determined by the interaction between various treatments.The process that produced the highest quality tea was withering for 8 h-12 h，followed by rolling for 28 min-30 min，fermentation for 12 h-14 h，and then drying in two stages：first at 110℃-115℃for 1 h and then at 80℃-85℃for 1 h.The results provided the optimal theoretical basis for improving the quality of Dianhong Congou black tea.
keywords: Camellia sinensis var.assamic cv.Yunkang No.10 Dianhong Congou black tea processing technology sensory evaluation tea quality
文章编号：202208010 中图分类号： 文献标志码：
基金项目:国家自然科学基金项目（31660225）；云南省德宏州科技计划合作项目（ZX2015）
| 作者 | 单位 |
| 和明珠，杨丽冉，刘琨毅，胡太邦，万人源，杨广容 | 云南农业大学龙润普洱茶学院，云南 昆明 650201；宜宾职业技术学院五粮液技术与食品工程学院，现代农业学院，四川 宜宾 644003；盈江县华康高山生态茶业有限责任公司，云南 德宏 678400 |
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