| 广西优质茶树花品种筛选及加工工艺初探 |
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| 引用本文： | 谭少波,王小云,兰燕,于毓林.广西优质茶树花品种筛选及加工工艺初探[J].广西农业科学,2014,45(9):1657-1661. |
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| 作者姓名： | 谭少波 王小云 兰燕 于毓林 |
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| 作者单位： | 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项目，广西直属公益性科研院所基本业务费专项项目，广西青年科学基金项目，桂林市科学研究与技术开发计划项目 |
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| 摘 要： | 目的]筛选适制优质茶树花干花的茶树品种并研究其加工工艺,以期为茶树花资源的开发与利用提供参考依据.方法]通过对茶树花干花感观品质进行评定,筛选出适制优质茶树花干花的茶树品种;并考察不同干燥温度和萎凋时间对茶树花干花品质及其主要化学成分的影响,确定优质茶树花干花加工工艺参数.结果]广西主要栽培的茶树中适制优质茶树花干花的品种有：六堡茶、台茶12号、八仙茶、福云6号、南山白毛茶、桂平西山茶、凤庆大叶茶、凌云白毛茶和龙胜龙脊茶等9个茶树品种.其中,六堡茶、南山白毛茶、台茶12号可加工成花蜜香型干花;龙胜龙脊茶、八仙茶可加工成高花香型干花;凌云白毛茶可加工成清高优雅型干花;福云6号、桂平西山茶、凤庆大叶茶可加工成花香型干花.在自然萎凋6.0 h、微波杀青后90℃干燥2.0 h的条件下,茶树花干花品质最佳.结论]不同茶树品种的茶树花品质差异较大,可根据不同品质加工成不同风格的茶树花干花.干燥温度和萎凋时间是影响茶树花加工品质的关键因素,应作为茶树花实际加工的首选参数.
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| 关 键 词： | 茶树花 干花 品种筛选 加工工艺 广西 |
Probe into the processing technology of high quality tea flowers in Guangxi |
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| TAN Shao-bo,WANG Xiao-yun,LAN Yan,YU Yu-ling.Probe into the processing technology of high quality tea flowers in Guangxi[J].Guangxi Agricultural Sciences,2014,45(9):1657-1661. |
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| Authors: | TAN Shao-bo WANG Xiao-yun LAN Yan YU Yu-ling |
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| Institution: | g (Guilin Tea Science Research Institute, Guilin, Guangxi 541004, China) |
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| Abstract: | Objective]The varieties of processing high-quality tea flowers were screened and supporting process- ing technology was studied in order to provide references for better development of tea flowers in the future. Method ] Dried flowers varieties were screened through sensory quality evaluation. The effects of different drying temperature and withering time on tea flower quality and main biochemical components were studied to determine its optimum pro- cessing parameters. Result ]There are several major tea plants in Guangxi suitable for producing high quality flower tea such as Liubaocha, Nanshan-baimaocha,Taichal2,Baxiancha,Lingyun-baimaocha, Fuyun 6, Guiping-xishancha, Fengqing-dayecha and Longsheng-longjicha. Liubaocha,Nanshan-baimaocha and Taichal2 were good sources for great-flavor dried flower. Longsheng-longjicha and Baxiancha were good sources for elegant dried flower. Fuyun 6, Guiping-xishancha and Fengqing-dayecha were good sources for fragrant dried flower. The best tea flowers were pro- duced under natural withering for 6.0 h and drying for 2.0 h at 90℃ after microwave fixation. Conclusion]The quality among the main cultivated tea varieties vary a lot, hence different styles of dried tea flower can be produced based on individual quality. Drying temperate and withering time, two key factors in processing quality, should be regarded as top priorities. |
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| Keywords: | tea flower dried flower variety screening processing technology Guangxi |
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