| 摘要: |
| 【目的】 研究采摘标准和加工工艺对陕西乌龙茶品质的影响，为陕西优质乌龙茶的生产提供理论依据。【方法】 以紫阳群体种茶树鲜叶为试材，按驻芽大(A1)、中(A2)、小(A3)开面3、4叶标准采摘，分别进行轻摇(B1)和重摇(B2)处理；以铁观音品种茶树鲜叶为对照（CK），按驻芽中开面3、4叶标准采摘，进行重摇(B2)处理，分析比较各处理鲜叶和毛茶的内含成分，并对成品茶进行感官审评，对CK和A3B2处理茶样进行香气物质分析。【结果】 各采摘标准的茶树鲜叶生化成分含量差异显著，以A3最丰富，A1最差；毛茶各生化成分含量的变化幅度重摇较轻摇大，感观审评综合得分由高到低依次为：CK(93.625)>A3B2(93.025)>A2B1(91.475)>A3B1(90.000)>A2B2(87.025)>A1B1(84.500)>A1B2(82.100)，其中A3B2与CK品质差异不显著；CK和A3B2处理2种茶样中共鉴定出28种乌龙茶香气组分，其中CK茶叶有28种，A3B2处理茶样有24种，在香气总量上二者差异不明显。【结论】 鲜叶采摘标准和加工工艺对陕西乌龙茶品质影响显著，其中以小开面采摘、按重做青工艺加工出来的茶样具有典型的乌龙茶品质特征。 |
| 关键词: 乌龙茶 采摘标准 加工工艺 生化分析 感官审评 香气物质 |
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| 基金项目:陕西省自然科学基金项目(2005C129)；杨凌农业科技推广专项(YLTG2006-4) |
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| The influence of different picking standards and processing techiqnes on the quality of Shaanxi Oolong tea |
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SUN Hui SHI Jun ling YANG Bao wei
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| Abstract: |
| 【Objective】 This paper,with a research on the influence of different picking standards and processing techniques on the quality of Shaanxi Oolong tea,aims to provide a theoretical support for producing Oolong tea with outstanding quality in Shaanxi tea planting district.【Method】 With Ziyang population variety as test material,this research picked its third and fourth leaf of big (A1),medium (A2) and small (A3) Kaimian of stunted bud to operate light (B1) and heavy (B2) Shaking;with Tieguanyin tea as a contrast,this research picked its third and fourth medium Kaimian of stunted bud to operate heavy Shaking.A comparative analysis was made about the components of fresh tea leaves and raw teas,and an organoleptic investigation was conducted on the finished tea,during which the aroma matters of CK and A3B2 were analyzed.【Result】 There is a remarkable difference in the contents of biochemical components in fresh tea leaves with different standards of picking,with A3 the most abundant and A1 the least.The biochemical components of raw tea in heavy Shaking change more obviouly than that in light Shaking,the samples can be sequenced,from high to low,as CK(93.625)>A3B2(93.025)>A2B1(91.475)>A3B1(90.000)>A2B2(87.025)>A1B1(84.500)>A1B2(82.100) according to organoleptic investigation,in which,there is not an obvious difference between CK and A3B2 in quality;totally 28 aroma ingredients are identified in the two tea samples of CK and A3B2 treatment,in which there are 28 CK teas and 24 A3B2 treatment samples,and they do not differ much in total aroma content.【Conclusion】 There is an obvious influence from picking standards and processing techniques on the quality of Shaanxi Oolong tea,in which the samples by heavy shaking of small Kaimian have typical characteristics of Oolong tea. |
| Key words: Oolong tea picking standard processing techniqne biochemical analysis organoleptic investigation aromatic matter |
