茶叶科学2024，Vol.44Issue(3)：483-492,10.
不同温度热风萎凋对红茶萎凋叶及成茶品质的影响
Effects of Different Temperature Hot Air Withering on Withered Leaves and Tea Quality of Black Tea
摘要
Abstract
Based on the traditional black tea processing technology,the hot air withering process was used to replace the traditional indoor natural withering process on the basis of the traditional black tea processing technology.The effects of four hot air withering processes of 35℃,45℃,55℃and 65℃on the quality of summer and autumn black tea were studied and analyzed from three aspects of sensory quality,taste quality and aroma quality.The results show that compared with 25℃traditional indoor natural withering black tea,the comprehensive sensory quality of black tea processed by 45℃hot air withering process was better.The color of dry tea was dark brown and moist,the soup color was red and bright,the taste was mellow and refreshing,and the quality characteristics was sweet aroma.At the same time,the contents of tea polyphenols,gallic acid,EGCG,theaflavins,thearubigins and the ratio of the sum contents of theaflavins and thearubigins to the content of theabrownins(TFRB)significantly increased(P＜0.05),while the content of soluble sugar decreased significantly(P＜0.05).The types of aroma quality components increased,among which alcohols accounted for the highest proportion(70.47%),and the relative contents of alcohols,ketones and esters increased significantly(P＜0.05),while pyrroles and aldehydes decreased significantly(P＜0.05).And the aroma components with flower and fruit aroma such as trans-3-hexenol,2,3-dihydro-2,2,6-trimethylbenzaldehyde and α-ionone were detected.This shows that hot air withering with appropriate temperature is conducive to improving the quality of black tea,which can be applied to the production practice of improving the quality of black tea in summer and autumn.关键词
红茶加工/热风萎凋/感官品质/生化成分/香气成分Key words
black tea processing/hot air withering/sensory quality/biochemical components/aroma components分类
农业科技引用本文复制引用
张湘琳,凌智辉,胡维霞,向春辉,崔俪丹,许伟,肖文军..不同温度热风萎凋对红茶萎凋叶及成茶品质的影响[J].茶叶科学,2024,44(3):483-492,10.基金项目
国家"十四五"重点研发计划项目(2022YFD1600805)、湖南省科技重大专项(2021NK1020) （2022YFD1600805）
