作 者：
朱珺语;倪德江;曲凤凤;田丹;曾维超;陈玉琼;余志
单 位：
湖北生态工程职业技术学院;宜昌市农业局;华中农业大学茶学系;湖北省果茶办公室
摘 要：
对宜昌市代表性红茶感官品质和理化成分进行分析,结果表明:茶样外形条索较紧,色泽乌润,符合宜红茶品质要求,但香气不足,滋味鲜爽度不够,部分样品有烟焦、高火、闷气、生青气味,个别有酸馊味;叶底存在红度不够,明亮度较差,花杂、花青现象严重的问题。宜昌红茶氨基酸含量1.23%~3.51%,可溶性糖含量1.99%~3.43%,氨基酸含量变化大,可溶性糖含量均处于较高水平;茶多酚保留量5.57%~9.39%,处于一个正常水平,茶叶滋味苦涩味不明显,但变化幅度较大;茶黄素含量0.055%~0.190%,茶红素含量1.77%~4.29%,茶褐素含量2.26%~4.48%,宜昌红茶茶黄素和茶红素含量处于中等偏下水平,而且两者比值均较高,说明宜昌红茶的加工,尤其是发酵技术存在问题,从而导致红茶内质质量不高。红茶加工现状调查表明,宜昌红茶加工萎凋和发酵专用设备普及率低,机械化加工技术落后,建议在控制鲜叶质量,确保原料品质的同时,引进红茶加工专用设备,实现标准化加工,实施清洁化工程,确保茶叶的卫生质量安全。
译 名：
Investigation on Quality and Processing Status of Yichang Black Tea
作 者：
ZHU Jun-yu;NI De-jiang;QU Feng-feng;TIAN Dan;ZENG Wei-chao;CHEN Yu-qiong;YU Zhi;Huazhong Agricultural University, Department of Tea;Hubei Ecology polytechnic College;Yichang municipal Bureau of Agriculture;Hubei Provincial Department of Agriculture Fruit and Tea Office;
单 位：
ZHU Jun-yu%NI De-jiang%QU Feng-feng%TIAN Dan%ZENG Wei-chao%CHEN Yu-qiong%YU Zhi%Huazhong Agricultural University, Department of Tea%Hubei Ecology polytechnic College%Yichang municipal Bureau of Agriculture%Hubei Provincial Department of Agriculture Fruit and Tea Office
关键词：
Yichang Black Tea;;Processing status;;Quality
摘 要：
This study analyzed the sensory quality and chemical compositions of black tea in Yichang, the results showed that the shape was tight, its color and lustre were mild, and it met the quality standard of black tea.But there was insufficiency in aroma and fresh taste, some samples smelt smoky and were cooked with high fire, not dry enough, or smelt green and even sour. The infused leaves were mixed and not red and bright enough. The amino acids took up 1.23% ~3.51% in Yichang black tea, soluble sugar 1.99% ~3.43%, the percentage of amino acids changed greatly, and that of soluble sugar was also at a high level. The retention of tea polyphenols was 5.57% ~9.39%, which was at a normal level. The taste and bitterness of tea leaves were not obvious, but changed a lot. The theaflavin took up 0.055% ~0.190%, 1.77% ~4.29% for thearubigin and 2.26% ~4.48% for theabrownin. The investigation of black tea processing showed that the popularization rate of specific equipment for black tea processing and fermentation were low in Yichang black tea and the mechanized processing technology was backward.The suggestion is to introduce specific equipment for black tea processing, and control the quality of fresh leaves, so that standardized processing, clean engineering, and safety of the black tea can be guaranteed.
