茉莉花茶品质与茶坯类型、鲜花质量和窨制技术息息相关.本文利用茉莉花茶香气评价指数(JTF指数),探究3个品种烘青茶坯、4种干燥工艺茶坯以及2个产地和3个采摘时间的鲜花对窨制茉莉花茶香气品质的影响.结果表明,3个品种的烘青茶坯窨制的花茶香气组成不同,大白毫的JTF指数(2.19)高于银毫(1.48)和银针(0.80),其香气品质最佳;4种干燥方式的大白毫茶坯窨制的花茶香气组成有差异,JTF指数大小为炒青(2.95)＞烘青(2.19)＞晒青(1.94)＞蒸青(1.56),表明炒青茶坯所窨制的茉莉花茶香气品质最好,可归因于其比表面积和吸附量大.以福州茉莉花窨制的珠型花茶总香气浓度和酯类含量高于广西珠型花茶,萜烯类含量低于广西花茶,而两者的JTF指数分别为0.84和0.82,表明两者的香气品质接近.利用9月底采摘的鲜花窨制的花茶香气浓度最高,8月底采摘的鲜花窨制的花茶香气JTF指数最高(2.33).%The quality of jasmine tea is determined by the quality of the base tea,jasmine flower and the scenting technology.In this paper,the effects of three tea varieties,four tea drying methods,two flower picking places and three picking times on the aroma quality of scenting tea were studied using the jasmine tea aroma evaluation index (JTF index).Results showed that the aroma compositions of jasmine tea scented by three brands of baking green teas were different,the JTF index of Big Bai Hao Jasmine,Yin Hao Jasmine and Yin Zhen Jasmine are 2.19,1.48 and 0.80,respectively,which indicated that Big Bai Hao Jasmine exhibited the best aroma quality.The JTF index order of four different jasmine teas was roasted green tea (2.95) ＞ baked green tea (2.19) ＞ sundried green tea (1.94) ＞ steamed green tea (1.56),which showed that the roasted jasmine green tea possessed the best aroma quality due to its large specific surface area and strong adsorbing ability.The concentrations of total aroma and the esters in the FuZhou jasmine tea were larger than that in Guangxi jasmine tea,while the content of terpenes in the FuZhou jasmine tea was lower than that in Guangxi Jasmine tea.Meanwhile,approximate the same values of JTF index calculated in Fuzhou and Guangxi jasmine tea were observed (Fuzhou:0.84;Guangxi:0.82),which indicating that the aroma quality of the two jasmine tea was similar.The concentration of total aroma components in jasmine tea made with the flowers picked at the end of September was the highest,and the aroma quality of jasmine tea made with the flowers picked at the end of August was best.
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