浙江农业科学2026，Vol.67Issue(1)：148-155,8.DOI:10.16178/j.issn.0528-9017.20240709
变温摊青处理对龙井茶风味品质的影响
Effect of variable temperature spreading processing on the flavor and quality of Longjing tea
摘要
Abstract
Spreading is the first key process in the processing of Longjing tea,and is the cornerstone of the good flavor quality formation of Longjing tea.In this study,Longjing tea was processed using four different spreading methods:"traditional room temperature"spreading(CK),"room temperature+refrigeration+room temperature"variable temperature spreading(V1),"room temperature+refrigeration+freezing+room temperature"variable temperature spreading(V2),and"room temperature+freezing+room temperature"variable temperature spreading(V3).Through comparative analysis of sensory quality and flavor chemical contents,as well as the correlation between sensory evaluation scores and flavor chemical contents,the effect of variable temperature spreading treatment on the flavor quality of Longjing tea was explored.The results showed that the sensory evaluation scores of Longjing tea processed by V1,V2,and V3 were higher than those of CK.The V1,V2,and V3 had better qualities than CK in terms of flatness and uniformity in appearance,brightness in soup,aroma persistence,and mellow taste.Moreover,the sensory quality of Longjing tea processed by V3 was relatively the best.The contents of tea polyphenols,water extracts,catechins in V1,V2,and V3 was significantly(p<0.05)higher than that in CK,while those in V3 was significantly higher than those in V1 and V2,which was consistent with the trend of changes in sensory evaluation scores.The contents of free amino acids in V2 and V3 was significantly higher than that in CK and V1.The caffeine content of V1,V2,and V3 was significantly higher than that of CK,while there was no significant difference in caffeine content among V1,V2,and V3.Compared with CK,V1,V2,and V3 had higher contents of EGCG,EGC,and GCG,while V1,V2,and V3 had lower contents of ECG,CG.Compared with CK and V1,V2 and V3 had higher contents of EC,C,and GC.The GC,EGCG,C,EC,free amino acids,tea polyphenols,and water extracts were the main flavor quality contributing substances of Longjing tea.Freezing had a greater effect on the flavor quality of Longjing tea after spreading than refrigeration.The variable temperature spreading process has significantly improved the flavor and quality of Longjing tea,providing technical support and theoretical basis for the formation and regulation of Longjing tea quality research.关键词
龙井茶/摊青/加工工艺/风味/品质/化学成分Key words
Longjing tea/spreading/processing technology/flavor/quality/chemical composition分类
农业科技引用本文复制引用
崔宏春,余继忠,师大亮,张建勇,汪峰,张再清..变温摊青处理对龙井茶风味品质的影响[J].浙江农业科学,2026,67(1):148-155,8.基金项目
杭州市农业科技协作与创新攻关项目(202209SX06) （202209SX06）
杭州市科技特派员项目(20231127) （20231127）
浙江省农业新品种选育科技重大专项(2021C02067-5) （2021C02067-5）
杭州市农业科学研究院科技创新与示范推广基金(2022HNCT-04) （2022HNCT-04）
国家茶叶产业技术体系项目(CARS-19) （CARS-19）
