不同加工工艺对宜红茶品质的影响

摘要

The effect on quality of Yihong Black Tea was studied by adjusting of withering extent, fermentation time and temperature of enough dry. The result showed that the sequence of effect potential is fermentation time>withering extent>temperature of enough dry. The withering to water content 60%, fermentation for 2.5h and 85℃ for enough dry achieved the best quality for Yihong Black Tea which has bright orange brewing liquor, obvious sweet aroma and rich quality content.%通过控制萎凋程度、发酵时间和足干温度，研究宜红茶初制过程中工艺条件对成品茶感官品质及主要生化成分的影响。结果表明，萎凋程度、发酵时间和足干温度3因素对红茶品质的影响程度表现为：发酵时间＞萎凋程度＞足干温度；鲜叶萎凋至含水率为60%，发酵2.5 h，再用85℃温度足干制得的红茶汤色橙黄明亮，甜香明显，内含物质丰富，综合品质突出。