作 者：
董晨;曲凤凤;艾仄宜;郑时兵;冉茂全;黎先岭;倪德江
摘 要：
为了研究揉捻时间对鄂茶10号优质绿茶品质的影响,并优化鄂茶10号优质绿茶揉捻工艺,应用6CR-35型茶叶揉捻机,对鄂茶10号杀青叶进行不同时间(0、10、20、30、40 min)的揉捻处理,并对制得的绿茶进行了感官品质和理化品质分析.结果表明,10~20 min揉捻的绿茶具有干茶色泽尚翠绿润、显毫,汤色尚绿明亮、花香栗香较高、滋味鲜醇的感官品质,其酚氨比和儿茶素苦涩味指数较低,叶绿素a、叶绿素b和叶绿素总量较多,干茶和茶汤的绿色度较高,色泽较为协调.说明鄂茶10号优质绿茶加工揉捻时间以10~20 min为宜.
作 者：
DONG Chen;QU Feng-feng;AI Ze-yi;ZHENG Shi-bing;RAN Mao-quan;LI Xian-ling;NI De-jiang;Tea Department of College of Horticulture and Forestry Science ,Huazhong Agricultural University;Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture;Xuanen County Wutai Changchen Tea Co.,Ltd.;Xuanen Special Production Technology Promotion Service Center;
单 位：
DONG Chen%QU Feng-feng%AI Ze-yi%ZHENG Shi-bing%RAN Mao-quan%LI Xian-ling%NI De-jiang%Tea Department of College of Horticulture and Forestry Science ,Huazhong Agricultural University%Key Laboratory of Urban Agriculture in Central China, Ministry of Agriculture%Xuanen County Wutai Changchen Tea Co.,Ltd.%Xuanen Special Production Technology Promotion Service Center
关键词：
E-Cha No.10;;high quality green tea;;rolling time;;quality
摘 要：
To study the effect of rolling time on quality of green tea E-Cha No.10 and optimize the rolling technology, the sensory quality and physical and chemical quality of green tea treated by different rolling time(0, 10, 20, 30, 40 min) by6 CR-35 rolling machine was studied. The results showed that rolling for 10 to 20 min was appropriate for green tea to maintain green, have bloomed and tippy appearance, green and bright infusion color, high floral and chestnut aroma, fresh and mellow taste, the minimum ratio of polyphenols to amino acids, lower index of catechin, which hinted the bitter and astringe extent of tea liquor, and furthermore, higher content of chlorophyll a, chlorophyll b and total chlorophyll, harmonious color of tea appearance and infusion. In conclusion, rolling for 10 to 20 min was appropriate for high-quality green tea made from E-Cha No.10.
