茶叶科学2016，Vol.36Issue(5)：500-504,5.
不同年份茯砖茶感官品质研究
Organoleptic Quality Analysis of Fuzhuan Brick Teas in Different Storage Years
摘要
Abstract
In order to study the aging mechanism of Fuzhuan brick tea, organoleptic evaluation was carried out on 31 samples of the same grade but produced in different years by Yiyang Tea Factory in Hunan Province. The appearance, liquor quality, chromatic aberration were compared and analyzed. The results showed that the old Fuzhuan brick teas were more likely changed to dark brown, gray brown or brown tinged with red. Relatively, the color of Fuzhuan brick teas with short term storage tendered to be green brown or yellow cinnamon. As the extension of storage time, the changes of color of soup were from orange-yellow, orange, red-orange. orange-red to red. The soup of new tea was brighter than the old tea that had been kept for many years. The rough astringency taste was deceased gradually with aging. Fuzhuan brick teas which were produced by coarse raw materials were changed more slowly. This research investigated the quality characteristics and difference between the samples of different storage time. This study also provided some suggestions for Fuzhuan tea’s evaluation.关键词
茯砖茶/不同年份/感官品质Key words
Fuzhuan brick tea/different storage years/organoleptic quality分类
轻工纺织引用本文复制引用
李适,谌滢,傅冬和,刘仲华,黄建安..不同年份茯砖茶感官品质研究[J].茶叶科学,2016,36(5):500-504,5.基金项目
国家自然科学基金 （）
