摘要
[目的]探索铁观音荒野茶制作新工艺,鉴定其品质表现的优劣.[方法]采用长年自然生长的铁观音茶青为原料,优化传统制作工艺,形成一套铁观音荒野茶制作新工艺,比较分析制作的荒野茶感官品质及主要香气成分与传统茶叶的差异.[结果]采用新工艺制作的铁观音荒野茶外形紧结、蜻蜓头、色泽乌褐油润、香气清高持久、汤色金黄、滋味醇厚耐泡、叶底亮嫩、三红七绿;荒野茶含有 35 种香气成分,分别由脂肪族类、醇类、酮类、烯烃类、醛类、吡咯类等六类成分组成,较清香工艺、传统工艺制成的茶叶香气成分多,滋味浓醇鲜爽、回甘性强、经久耐泡.[结论]由新工艺制作的铁观音荒野茶具有独特的品质特征,香气成分更为丰富.
Abstract
[Objective]To explore new processing technology of wild'Tieguanyin'tea and identify its quality.[Method]Fresh leaves of naturally growing'Tieguanyin'tea were used as raw materials to optimize traditional processing technology and form a set of new processing technology.Sensory qualities and main aroma components between new processing and traditional technology were compared.[Result]Wild'Tieguanyin'tea by new processing technology had tight and firm shape with dragonfly-like petiole,black brown and bloom surface,clean,high and long-lasting aroma,yellow tea soup,mellow and thick taste,good brewing resistance,yellow bright and even bottom of the leaves with ratio of 3:1 of red fringe to green leaf.35 aroma components were identified in wild tea and were classified into six types,including fatty compounds,alcohols,ketones,olefins,aldehydes,pyrrole compounds.New processing technology could produce more aroma components,more mellow,thick,fresh and brisk taste,sweeter after taste and better brewing resistance than clean and traditional technology.[Conclusion]Wild'Tieguanyin'tea by new processing technology had unique quality characteristics and richer aroma components.
维普
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