首页 > 过刊浏览>2024年第43卷第6期 >270-281. DOI:10.13300/j.cnki.hnlkxb.2024.06.026
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日光萎凋对不同鲜叶嫩度与茶树品种加工红茶品质的影响
作者:
作者单位:

1.华中农业大学园艺林学学院/果蔬园艺作物种质创新与利用全国重点实验室，武汉 430070;2.宜昌芮溪电子商务有限公司，秭归443600

作者简介:

曹诗雨，E-mail：cshiyu03@163.com

通讯作者:

倪德江，E-mail：nidj@mail.hzau.edu.cn

中图分类号:

S571.1

基金项目:

国家自然科学基金项目（32272769）；秭归县科技研究与开发项目（2023-7）


Effects of sunlight withering on quality of processed black tea with different fresh leaf tenderness and tea plant varieties
Author:
Affiliation:

1.College of Horticulture & Forestry Sciences/National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops， Huazhong Agricultural University， Wuhan 430070， China;2.Yichang Ruixi E-commerce Co.， Ltd.， Zigui443600， China

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    摘要:

    为探究日光萎凋对不同鲜叶嫩度与茶树品种加工红茶品质的影响，对红茶适制品种、绿茶适制品种、红绿兼制品种等不同品种以及1芽1叶、1芽2叶等不同嫩度鲜叶进行日光萎凋处理。结果显示：日光萎凋对不同鲜叶嫩度与茶树品种加工红茶品质的影响不同。1芽2~3叶及以下嫩度原料萎凋过程叶片损伤较少，茶多酚和氨基酸含量分别降低1%、6%、8%和11%、19%、14%，可溶性糖含量分别提高15%、13%和11%，茶黄素含量较高，其中1芽3叶和1芽4~5叶红茶茶黄素含量显著增加32%和10%。结果表明，日光萎凋对1芽2~3叶及以下嫩度原料处理效果明显，适合本身花果香较弱的茶树品种，加工红茶花果香浓郁的品种没有必要进行日光萎凋，白化和紫化品种不适合日光萎凋。

    Abstract:

    Sunlight withering treatment was conducted on different tea varieties including black tea， green tea and red green mixed varieties， and different tenderness of fresh leaf including one bud with one leaf， one bud with two leaves to study the effects of sunlight withering on the quality of processed black tea with different fresh leaf tenderness and tea plant varieties. The results showed that the effects of sunlight withering on the quality of processed black tea of different fresh leaf tenderness and tea plant cultivars were different. There was less damage to the leaves and the content of tea polyphenols and amino acids respectively decreased by 1%, 6%, 8% and 11%, 19%, 14% during the withering process of the tenderness of fresh leaf including one bud with two or three leaves and below. The content of soluble sugar increased more， increasing by 15%， 13% and 11%， respectively. The content of theaflavins was relatively high， with a significant increase of 32% in black tea with one bud with three leaves and 10% with one bud with four or five leaves. It is indicated that sunlight withering has a significant effect on treating the tenderness of fresh leaf including one bud with two or three leaves and below， and is suitable for tea tree varieties with weaker floral and fruity aromas. It is not necessary to perform sunlight withering on varieties of processed black tea with strong floral and fruity aromas. Albino and purple varieties are not suitable for sunlight withering.

    图1 不同嫩度原料日光萎凋红茶萎凋叶变化Fig.1 Changes of withered leaves of black tea with different tenderness of sunlight withering
    图2 不同嫩度原料日光萎凋红茶滋味和香气因子雷达图Fig.2 Radar chart of taste and aroma factors of black tea with different tenderness of sunlight withering
    图3 不同品种原料日光萎凋红茶萎凋叶变化Fig.3 Changes of withered leaves of black tea with different tea plant varieties of sunlight withering
    图4 不同品种原料日光萎凋红茶香气和滋味因子热图Fig.4 Heat map of aroma and taste factors of black tea with different tea plant varieties of sunlight withering
    图5 不同品种原料日光萎凋红茶理化分析Fig.5 Physical and chemical analysis of black tea with different varieties of sunlight withering
    图6 不同品种原料日光萎凋红茶茶黄素组分含量Fig.6 Content of theaflavin components of black tea with different varieties of sunlight withering
    表 1 不同嫩度原料日光萎凋红茶感官审评Table 1 Sensory evaluation of black tea with different tenderness of sunlight withering
    表 2 不同嫩度原料日光萎凋红茶理化分析Table 2 Physical and chemical analysis of black tea with different tenderness of sunlight withering
    表 3 不同嫩度原料日光萎凋红茶茶黄素组分含量Table 3 Content of theaflavin components in black tea with different tenderness of sunlight withering
    表 4 不同品种原料日光萎凋红茶感官审评结果Table 4 Sensory evaluation of sunlight withering of black tea with different varieties
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曹诗雨,吴转容,廖凯丽,王萍,张德,余志,陈玉琼,倪德江.日光萎凋对不同鲜叶嫩度与茶树品种加工红茶品质的影响[J].华中农业大学学报,2024,43(6):270-281

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