不同加工处理对机采秋季绿茶品质的影响研究.pdf

ofTea 茶叶Journal2011，37(1)：6～10 不同加工处理对机采秋季绿茶 品质的影响研究 王辉1，2 龚淑英h 刘 蕾1，3 敖存1 (1．浙江大学茶学系310029；2．浙江省长兴县农业局313100；3．山东省崂山区农林局266101) 摘 要 以秋季机采叶为原料，采用不同加工处理，制作微波固样和毛茶，对其进行感官审评和理化分析， 探讨不同加工技术对绿茶品质的影响。结果表明，对于不同调温调湿摊青处理，以轻摇加重而次数较少者效果为 佳；在晒青失水率5％、摊青温度18—20℃、湿度76％～80％、时间14h、轻摇三次并共计360s加工条件下，机采秋 季绿茶的香气和滋味品质最好。 关键词 秋季绿茶；调温调湿摊青；轻摇；感官审评；理化分析 中图分类号：TS272 文献标识码：A 文章编号：0577-892l(2011)014)06-05 Influence on of treatmentsGreenTea processing ofAutumntealeaf Quality WANG Cunl Huil一，GONGShuyingH，LIULeil”，AO ofTeaScienceof Bureauof of (1．Department ZhejiangUniversity；2．AgriculturalClIall酾ngcountyZhejiangprovince； and BureauofLaoshandistrictof 3．AgriculturalForeau7 Shandongprovince) leaves machineinautumnweremanufactureddifferent AbstractTea pluckedby by processing of methods was treatments．Theinfluencedifferent on tea evaluated processing greenquMit)r bysensory evaluationandchemical showsthatmoisturecontentdecreased5％after inthe analysis．It by withering sunandmaterialsfor14hat of18—-20。Candrelative of spread temperature humidity76％—-80％during which for360shadthebestaromaandtaste． wererotatedthreetimes they wordsAutumn undercontrolled and Key greentea；spreading temperaturehumidity；light