| 不同烘焙处理对颗粒乌龙陈茶品质的影响 |
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| 引用本文： | 庞月兰,杨春,黎敏,刘晓东.不同烘焙处理对颗粒乌龙陈茶品质的影响[J].安徽农业科学,2017,45(5). |
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| 作者姓名： | 庞月兰 杨春 黎敏 刘晓东 |
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| 作者单位： | 广西桂林茶叶科学研究所,广西桂林,541004;广西桂林茶叶科学研究所,广西桂林,541004;广西桂林茶叶科学研究所,广西桂林,541004;广西桂林茶叶科学研究所,广西桂林,541004 |
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| 基金项目： | 广西科学研究与技术开发计划，国家现代农业产业技术体系广西茶叶创新团队建设项目 |
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| 摘 要： | 目的]探讨不同烘焙处理对颗粒乌龙陈茶品质的影响,为乌龙陈茶烘焙提供参考。方法]以常温放置了2年的白芽奇兰颗粒乌龙陈茶为原料,研究电焙笼烘焙、炭焙2种不同烘焙方式对颗粒乌龙陈茶品质的影响。结果]电焙笼100~110℃烘6 h或120℃烘3 h,有利于乌龙陈茶品质的形成;炭焙对样品的品质提升明显,陈茶经相对低温(80~85℃)炭焙后,汤色变深,滋味变醇厚,含炭香,随炭焙年份的增加,茶汤变得更加顺滑、甜醇、有活性。结论]烘焙是改善颗粒乌龙陈茶品质的有效途径,炭焙对其品质提升更明显。
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| 关 键 词： | 乌龙陈茶 烘焙 品质 |
Effects of Different Curing Treatments on Granular Oolong Tea Quality |
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| Abstract: | Objective] To discuss effects of different curing treatments on granular Oolong tea quality,and provide reference for curing of Oolong tea.Method] With Baiyaqilan granular Oolong tea stored under room temperature for 2 years as raw materials,effects of different curing treatments on quality of granular Oolong tea were studied with two curing ways of electric cage and carbon.Result] Electric cage 100-110 ℃ curing for 6 h or 120 ℃ curing for 3 h was favorable for the formation of quality;The quality of the samples was obviously improved by carbon baking.After carbon baking under relative low temperature (80-85 ℃),quality of samples was obviously improved.With the increase of carbon baking years,tea had become more smooth,sweet,active.Conclusion] Curing is an effective way to improve the quality of Oolong tea.It is more obvious to improve its quality by carbon baking. |
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| Keywords: | Oolong tea Cure Quality |
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