摘要
[目的]白茶压制成饼后,极大地缩减了茶叶体积,降低了包装、储运成本,促进了白茶产业的发展.[方法]以'福安大白茶''福云 6号''福云 595'和'福鼎大毫茶'茶树品种一芽二、三叶鲜叶为原料分别制成散茶和茶饼,茶饼采用蒸压、鲜压、冷压 3种方式,比较不同压饼方式对茶饼感官品质与生化成分的影响.[结果]冷压茶饼色泽鲜亮,香浓,味厚,叶底软亮,品质稳定,最接近散茶;蒸压茶饼色泽整体偏黄,汤色泛黄,香气低浊,滋味欠爽,叶底较暗;鲜压茶饼色泽鲜亮,易带红张,花香较显,部分出现酵味,叶底花杂、稍碎;3种方式压制的茶饼与散茶的感官品质总分差值以冷压茶饼最小(1.24±0.84),其次为鲜压茶饼(2.65±1.33),蒸压茶饼最大(5.25±1.27);且三者之间达到极显著差异水平(P＜0.01);茶多酚含量、儿茶素总量也是以冷压茶饼的变化最小.[结论]与蒸压和鲜压相比,冷压方式更适合用于加工白茶饼.
Abstract
[Objective]Effect of various methods of pressing white tea for cost savings in package,storage,and transportation on the sensory quality of the tea was evaluated.[Method]One bud and 2-3 leaves were plucked from Fu'an Dabaicha,Fuding Dahaocha,Fuyun 6,and Fuyun 595 tea bushes to produce a conventional loose-leaf tea product as well as 3 compressed tea cakes.Methods of cold-pressing,fresh-pressing,and steam-pressing were applied for compacting the tea into cakes.Sensory quality and chemical composition of these products were compared.[Result]After steeping the cold-pressed tea cake,the brewed tea was bright in color,strong in aroma,heavy in taste,and had soft,brilliant residue leaves which closely resembled the loose-leaf counterpart.The turbid,yellowish brewed steam-pressed tea was not as refreshing in taste and had dark residue leaves.And the brightly colored brewed fresh-pressed tea released a floral fragrance with a hint of fermentation note and had suspended leaves of mixed colors and slightly fragmented residues.The least difference on the sensory scores of 1.24±0.84 was between the brewed loose-leaf tea and the cold-pressed cakes(P<0.01),whereas it was 2.65±1.33 between the loose-leaf tea and the fresh-pressed cake and 5.25±1.27 between the loose-leaf tea and the steam-pressed cake.[Objective]Cold-pressing appeared to be the choice method to compress the white tea for cost savings with minimal sacrifice on the sensory quality.
基金项目
福建省属公益类科研院所基本科研专项(2020R1029008)
福建省农业科学院科技创新团队(CXTD2021004-2)
中央引导地方科技发展专项(2023L3026)
维普
万方数据