茶叶科学技术Issue(4)：21-24,30,5.
花香型小块白茶饼加工工艺探讨
Study on the Processing Technique of Bite-Sized White Tea Cake with Flowery Flavour
摘要
Abstract
Tea was compressed into a bite-sized cake is more convenient for conserving and carrying, however there is in the existence of attenuating the primary characteristics and freshness. In this paper, we aimed to explore the quality changes of white tea compressed into cakes with different processing techniques. And 2 or 3 leaves and a bud tea shoots picked from Fuding Dahao tea plant(C. sinensis cv. Fuding-dahaocha)were employed. The results indicated that white tea excelled in quality(especially the aroma of tea)through the wilting under the conditions of constant temperature(25~30 ℃)and humidity (RH 65%~75%)compared to the indoor natural state, which had the optimal effect on the processing of bite-sized white tea cakes(5cm×5cm square)just at the loss rate of withering weight by 60%. Sensory evaluation showed that no significant difference was reflected in the quality between bite-sized white tea cakes and traditional white tea, and white tea cakes presented the tight, heavy and evenly block shape, which exhibited the strong flavor characteristics of white tea:showing of white pekoe appearance, fresh and bright color, prominent flowery flavour with slightly sweet aroma, and heavy-mellow and fresh-brisk taste.关键词
白茶饼/加工工艺/品质Key words
white tea cake/processing technique/quality引用本文复制引用
张应根,王振康,陈林,邬龄盛..花香型小块白茶饼加工工艺探讨[J].茶叶科学技术,2013,(4):21-24,30,5.基金项目
福建省属公益类科研院所专项（2010R1014-1、2011R1014-4）；福建省农业科学院创新团队项目（CXTD-1-1302）。 （）
