不同烘焙处理对颗粒乌龙陈茶品质的影响
Effects of Different Curing Treatments on Granular Oolong Tea Quality
庞月兰 1杨春 1黎敏 1刘晓东1
作者信息
- 1. 广西桂林茶叶科学研究所,广西桂林541004
- 折叠
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6h或120℃烘3h,有利于乌龙陈茶品质的形成;炭焙对样品的品质提升明显,陈荼经相对低温(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.
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.
关键词
乌龙陈茶/烘焙/品质Key words
Oolong tea/Cure/Quality引用本文复制引用
基金项目
广西科学研究与技术开发计划(桂科能 14123004-3-9)
广西科学研究与技术开发计划(桂科能1347016-2-15)
国家现代农业产业技术体系广西茶叶创新团队建设项目()
出版年
2017
国家科技期刊平台
NSTL
维普
万方数据