中国茶叶加工Issue(3)：19-25,7.DOI:10.15905/j.zgcyjg.2095-0306.2025.03.03
不同干燥方式对川红工夫风味与品质的影响
Effects of Different Drying Methods on the Flavor Style of Sichuan Black Tea
摘要
Abstract
This study combined sensory and biochemical analyses to compare the effects of different drying method combinations on the flavor quality formation of Sichuan black tea under identical conditions using fresh leaves from the middle-small leaf cultivar blend in Yibin,Sichuan.Sensory evaluation results demonstrated that distinct drying combinations significantly impacted the sensory profile and stylistic attributes of Sichuan black tea,with varying optimization outcomes for appearance,liquor color,aroma,and taste.The sample dried with roller primary firing+hot air final firing combination delivered superior infusion taste and optimal overall quality,coupled with the most pronounced floral aroma characteristics,making it the most effective in the formation of Sichuan black tea's characteristic flavor profile.关键词
干燥方式/川红工夫红茶/香气风格/风味品质Key words
Drying methods/Sichuan black tea/Aroma style/Flavor quality分类
轻工纺织引用本文复制引用
张杨,陈文品,纪荣全,陆安霞..不同干燥方式对川红工夫风味与品质的影响[J].中国茶叶加工,2025,(3):19-25,7.基金项目
四川省大学生创新创业训练计划项目(202210641109) （202210641109）
