| 增湿萎凋对浓香型夏暑乌龙茶苦涩味的影响 |
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| 引用本文： | 林金科,杨淑彬,王栋,张泽兴,曾雅惠,金心怡.增湿萎凋对浓香型夏暑乌龙茶苦涩味的影响[J].中国农学通报,2010,26(18):82-86. |
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| 作者姓名： | 林金科 杨淑彬 王栋 张泽兴 曾雅惠 金心怡 |
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| 作者单位： | 福建农林大学茶学系,福州,350002 |
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| 基金项目： | 国家科技部科技支撑计划项目"台湾乌龙茶新品种、新技术与关键装备合作创新研究"，福建省自然科学基金计划项目"低苦涩味的特异茶树种质创新"，福建省教育厅科技项目"降低乌龙茶苦涩味的加工技术创新" |
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| 摘 要： | 为了降低浓香型夏暑乌龙茶苦涩味，本实验研究一项加工新技术对乌龙茶苦涩味的影响。以八仙茶和凤凰单枞两个茶树品种的夏暑季鲜叶为研究材料，在萎凋前，将清水喷施于茶青,增湿量分别是鲜叶重的6%、9%、12%、15%、18%，以不喷清水做对照，进行增湿萎凋，而后按传统工序加工成干茶，探索增湿萎凋新工艺对浓香型乌龙茶苦涩味的影响。结果表明：增湿量为鲜叶重的15%和18%的八仙茶和凤凰单枞，加工成干茶，苦涩味降低3-4级，品质明显提高。
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| 关 键 词： | 茶花 茶花 RAPD 遗传差异 |
| 收稿时间： | 2010/6/29 0:00:00 |
| 修稿时间： | 2010/7/21 0:00:00 |
Effects of humidification withering on the bitterness and astringency of oolong tea |
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| Lin Jinke,Yang Shubin,Wang Dong,Zhang Zexing,Zeng Yahui,Jin Xinyi.Effects of humidification withering on the bitterness and astringency of oolong tea[J].Chinese Agricultural Science Bulletin,2010,26(18):82-86. |
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| Authors: | Lin Jinke Yang Shubin Wang Dong Zhang Zexing Zeng Yahui Jin Xinyi |
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| Institution: | (Department of Tea Science, Fujian Agriculture and Forestry University, Fuzhou 350002) |
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| Abstract: | For the purpose of degrading the bitterness and astringency of strength scent type summer oolong tea, the effects of a new processing technique on the bitterness and astringency of oolong tea was studied. Utilizing two tea plant cultivars of‘Baxian’and‘Dancong’as materials, humidification withering was conducted by sprayed water on the tender shoots （the water amount 6%、9%、12%、15%、18% tender shoots weight, respectively）, and then oolong tea was produced by conventional strength scent type processing. The effects of new humidification withering technique on the bitterness and astringency of summer oolong tea were probed. The results showed that： the quality of oolong tea from 15%、18% humidification withering technique were significantly improved, humidification withering technique degraded the bitterness and astringency of oolong tea 3-4 level. |
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| Keywords: | oolong tea withering quality bitterness and astringency |
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