| 高香型涌溪火青茶加工方法研究 |
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| 引用本文： | 王文杰,董永泓,雷攀登,吴琼,项德财.高香型涌溪火青茶加工方法研究[J].中国农学通报,2013,29(36):395-399. |
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| 作者姓名： | 王文杰 董永泓 雷攀登 吴琼 项德财 |
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| 作者单位： | 1. 安徽省农业科学院茶叶研究所2. 安徽省泾县农业委员会3. 安徽省泾县涌溪火青茶叶有限公司 |
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| 基金项目： | 安徽省农科院创新团队建设项目“茶树种质资源创新与利用”（11C0809）. |
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| 摘 要： | 为提高涌溪火青茶的加工香气品质，根据涌溪火青茶的加工工艺特点及乌龙茶加工所形成的品质风格，设计了高香型涌溪火青茶的加工方法。将鲜叶分开，一部分按乌龙茶加工工艺进行做青，另一部分鲜叶阴凉处摊放，按一定的比例与做青叶混匀，根据涌溪火青茶工艺完成后面的加工。结果表明：采用该加工方法，将14%~20%的鲜叶进行做青，制成的涌溪火青茶，有24种香气成分（共检出43种）相对含量差异达20%以上，其中15种占香气总量的5~6成；主要生化成分也有所变动，致使感官品质，特别是香气品质明显提升。3号样（做青叶比重1/7）综合评分高于传统工艺涌溪火青茶0.9和1.4分。
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| 关 键 词： | 增殖 增殖 |
| 收稿时间： | 2013/3/20 0:00:00 |
| 修稿时间： | 2013/4/15 0:00:00 |
Study on a Processing Method of High Flavor Yong Xi Huo Hing Tea |
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| Institution: | Wang Wenjie, Dong Yonghong2, Lei Pandeng1, Wu Qiong, Xiang Decal3 (Tea Research Institute, Anhui Academy of Agricultural Sciences, Qimen Anhui 245600; 2Agricultural Committee, Jing County, Anhui Province, Jingxian Anhui 242500; Tea Company of Yongxi Huoqing, Jing County, Anhui Province, Jingxian Anhui 242538) |
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| Abstract: | To improve the aroma quality of Yong Xi Huo Qing tea,a processing method of high flavor Yong Xi Huo Qing tea was designed in this research,according to the processing characteristics of Yong Xi Huo Qing tea and the quality of Oolong tea processing. The fresh leaves were divided into two parts using different processing. One part was applied with process called Zuoqing, and the other was kept in shade. And then the two parts were mixed for further working which used the process of Yong Xi Huo Qing tea. The result showed that the proportion of the difference among the relative amount of 24 kinds of fragrance ingredients (totally detected in 43 species) in Yong Xi Huo Qing tea made by this processing method which part of Zuoqing process account for 14% to 20% was more than 20%, meanwhile the 15 of which were 50% to 60% of the total. Due to the change of the main biochemical components, the sensory quality, especially the quality of aroma, was improved significantly. The comprehensive mark of the 3rd sample, which part of Zuoqing process accounted for 1/7, was 0.9 and 1.4 higher than the traditional crafts. |
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| Keywords: | Biochemical substances |
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