不同摊放时间和杀青温度对夏季绿茶品质的影响

摘要

In the present experiment, the effects of different laying time (4,6,8,10 h) and de-enzyming temperature(160,190,220℃ ) on Xinyang summer tea were studied.The chemical compositions (water content, tea polyphenols, amino acids, caffeine, etc.) and sensory factors (tea soup,aroma, taste, foliaceous, etc) were analysed.The results demonstrated that it would get a better quality of summer green tea under the conditions of laying 6 hours and de-enzyming during 190 degrees.%采用不同摊放时间(4、6、8、10h)、不同杀青温度(160、190、220℃)对信阳夏季茶树鲜叶进行绿茶加工试验,对所得绿茶的水分、茶多酚、氨基酸、咖啡碱等化学成分及汤色、香气、滋味、叶底等感官指标进行了分析比较.结果表明,摊放6h,杀青190℃制得的夏茶品质较好.