浙江“春雨2号”品种白茶加工工艺初探

利用浙江省主栽茶品种＂春雨2号＂鲜叶为原料,依照传统白茶加工工艺,设计不同萎凋方式（日光萎凋、室内萎凋、萎凋槽萎凋、28℃和35℃控温萎凋）及不同干燥方式（50℃、80℃和100℃烘干）进行工艺对比试验,通过对成品白茶感官评价及滋味品质成分定量检测,探索适合浙江茶树品种＂春雨2号＂原料加工白茶的适宜工艺参数。结果表明：不同萎凋方式及烘干方式因环境温湿度不同导致加工时长差异;与日光萎凋和室内自然萎凋等萎凋方式相比,控温萎凋受环境影响较小,其产品质量较为稳定;35℃控温萎凋因高温短时而导致成茶儿茶素及氨基酸含量较低,成茶青气（味）减弱,但甘甜度提高;而高温短时的烘干方式有利于提高香气丰富度。综上表...

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Published in浙江大学学报（农业与生命科学版） Vol. 43; no. 2; pp. 229 - 238
Main Author 范方媛 陈萍 罗文文 徐文武 谷兆骐 毛祖法 龚淑英
Format Journal Article
LanguageChinese
Published 浙江大学农业与生物技术学院茶叶研究所,杭州,310058%浙江省金华市农业局,浙江金华,321001%浙江省武义县农业局,浙江武义,321200%浙江省农业技术推广中心,杭州,310020 2017
Subjects
加工工艺
烘干
白茶
萎凋
white tea
加工工艺
烘干
drying
withering
processing technology
白茶
萎凋
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Summary:利用浙江省主栽茶品种＂春雨2号＂鲜叶为原料,依照传统白茶加工工艺,设计不同萎凋方式（日光萎凋、室内萎凋、萎凋槽萎凋、28℃和35℃控温萎凋）及不同干燥方式（50℃、80℃和100℃烘干）进行工艺对比试验,通过对成品白茶感官评价及滋味品质成分定量检测,探索适合浙江茶树品种＂春雨2号＂原料加工白茶的适宜工艺参数。结果表明：不同萎凋方式及烘干方式因环境温湿度不同导致加工时长差异;与日光萎凋和室内自然萎凋等萎凋方式相比,控温萎凋受环境影响较小,其产品质量较为稳定;35℃控温萎凋因高温短时而导致成茶儿茶素及氨基酸含量较低,成茶青气（味）减弱,但甘甜度提高;而高温短时的烘干方式有利于提高香气丰富度。综上表明,在本试验条件下适合浙江本地品种＂春雨2号＂原料加工白茶的2个工艺流程分别为：鲜叶→35℃控温萎凋25 h→50℃烘干2 h;鲜叶→日光萎凋40 h→100℃烘干30 min。
Bibliography:33-1247/S
white tea; processing technology; withering; drying
Snmnlary With the development of diversification in tea consumption, white tea has increased its popularity owning to the natural-mellow taste. Up to now, the production area of white tea relatively concentrated in Fujian Province, limited yield of which is difficult to meet the demand of market. With the geographical advantage near Fujian Province, Zhejiang Province also has abundant tea resources. It is potential for Zhejiang Province to develop white tea production. This study aims at screening optimal withering and drying parameters for processing using local white tea materials of Zhejiang Province. In this study, the fresh leaves from the cuhivar ＂Chunyu 2＂, one of major tea cultivars in Zhejiang Province were selected as test materials, and treated by traditional processing technology of white tea. Optimal withering and drying parameters for processing were explored, by sensory evaluation of the made tea and quantitative determination on chemi
ISSN:1008-9209
DOI:10.3785/j.issn.1008-9209.2016.04.081