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Position: Home > Articles > Research on Fermentation Technology of Baojing Golden Black Tea Hunan Agricultural Sciences 2016 (1) 77-80+85

保靖黄金茶红茶发酵工艺研究

作  者：
谭婷;周颖;高静;禹利君
单  位：
湖南农业大学园艺园林学院茶学系茶学教育部重点实验室
关键词：
保靖黄金茶;红茶;发酵;儿茶素;茶黄素
摘  要：
以保靖黄金茶群体品种一芽二、三叶及同等嫩度的对夹叶鲜叶为原料,利用红茶自动发酵机在28℃条件下进行不同发酵时间与不同保湿措施处理,对加工的红茶进行感官审评及儿茶素与茶黄素含量分析。结果表明:当发酵时间增加到240 min后,儿茶素向茶黄素转化趋势明显;其中感官审评得分最高的为经发酵240 min及盖布处理的茶样,茶汤颜色红匀明亮、口感醇厚,儿茶素与茶黄素的含量分别为38.650 4、13.493 5 mg/g。所有发酵进程中进行湿纱布覆盖保湿处理,其茶黄素含量均较未盖布处理茶样增加显著,茶汤亮度明显较亮,滋味更加浓厚。
译  名：
Research on Fermentation Technology of Baojing Golden Black Tea
作  者：
TAN Ting;ZHOU Ying;GAO Jing;YU Li-jun;Key Lab of Tea Science of Ministry of Education, Tea Science Department, College of Horticulture and Landscape, Hunan Agricultural University;
关键词：
Baojing golden tea;;black tea;;fermentation;;catechins;;theaflavins
摘  要：
Using one bud and two or three leaves and the same tenderness folder leaves of golden tea cultivars as raw materials for processing Baojing golden black tea by automatic fermentation machine in different humidity condition and different fermentation time in 28 ℃. Catechins and theaflavins for end-products of golden black tea were determined by using sensory evaluation method and chemical components analysis. Results showed that when the fermentation time was over 240 mins, the trend of catechins to theaflavins was obvious. The sensory evaluation score of tea sample was the highest which covered moisturizing and fermented for 240 mins, tea soup color was red and bright evenly and tea taste was mellow too. Their catechins content reached to 38.650 4 mg/g and theaflavins content reached to 13.493 5 mg/g. During fermentation processing, tea samples were covered with gauze to avoid tea leaves water loss, which can improve theaflavins contents significantly.

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