不同工艺不同品种坦洋工夫红茶品质的比较

选用坦洋菜茶、福安大白、金牡丹、金观音、梅占、白芽奇兰6种茶树鲜叶,以传统型工艺和花香型工艺分别制成不同风格的坦洋工夫红茶,以此为实验材料,通过生化成分分析、茶汤色差值及感官审评,探讨不同工艺不同品种坦洋工夫红茶品质的差异。结果表明:在工艺方面,传统型坦洋工夫滋味浓醇,茶汤橙红明亮,对应的理化特征表现为水浸出物、氨基酸、茶多酚、咖啡碱、茶红素含量均高于花香型,且差异显著,其中水浸出物相差0.84%,茶多酚相差0.71%,茶红素差值达1.24%;花香型坦洋工夫滋味醇爽,汤色橙黄明亮,香气馥郁持久,茶黄素和茶褐素含量均高于传统型,差值分别为0.03%与0.29%。在品种方面,福安大白茶与坦洋菜茶为坦洋地区传统品种,两种工艺制成的坦洋工夫均表现出茶汤滋味较醇厚,甜香持久的品质特征,而高香品种(金牡丹、金观音等)加工成的坦洋工夫花果香馥郁悠长,滋味甜醇但茶汤浓度略低。实验结果证明工艺与品种对坦洋工夫品质具有显著影响。

Comparison of Quality of Different Technology and Varieties of Panyong congou Black Tea

Six kinds of fresh tea leaves from Tanyangcaicha, Fu'andabaicha Jinmudan, Jinguanyin, Meizhan and Baiyaqilanwere selected to make different styles of Panyong congou black tea using two types of techniques, termed traditional type and floral type, respectively. Based on chemical composition analysis, determination of tea soup color values and sensory evaluation. The differences in the biochemical qualities of Panyong congou black tea was to explore, produced by different technologies and varieties.The results showed that:in terms of technology, the traditional type was characterized as strong and mellow taste, and orange-red and bright tea soup, which was corresponding to biochemical characteristics of higher content of water extracts, amino acids, tea polyphenols, caffeine and theancide than the floral type, and the statistic difference was significant, with the difference in water extracts reaching 0.84%, and tea polyphenols 0.71%, and thearubigins 1.24%. Conversely, the floral type exhibited mellow and refreshing taste, orange and bright color, and lasting aroma. Besides, the contents of theaflavins and theaflavin were higher than the traditional one with the difference reaching 0.03% and 0.29%, respectively. In terms of varieties, as the traditional varieties in the Tanyang area, Fu'andabaicha and Tanyangcaicha, displayed that the taste of the tea soup was more mellow but the aroma was not prominent, while the aroma of Panyong congou black tea using the high-aroma varieties as material (Jinmudan, Jinguanyin, etc.) was prominent, and the taste of that was sweeter but the tea soup concentration was lower than the traditional cultivar.The experimental results showed that the process and the varieties have a significant effect on the quality of Panyong congou.