晒青茶、普洱茶(生茶)紧压茶实物样研制及其品质特征分析

根据普洱茶(生茶)拼配规则及各普洱茶生产企业的产品质量生产情况,为进一步推动普洱茶(生茶)实物标准样的科学制备,规范普洱茶原料及普洱茶(生茶)产品,揭示影响云南大叶种晒青茶滋味品质的物质基础,并探讨影响因素间的相互作用。以临沧、普洱、大理、西双版纳的春、夏、秋三个季节的云南大叶种晒青茶为原料：(1)通过筛选可拼配单样、小样试拼及排序、大样拼堆及评定等程序,严格通过品质水平均匀性、稳定性检验,制备出二套实物标准样：晒青茶实物标准样、普洱茶(生茶)实物标准样。(2)通过理化分析及感官审评,通径分析表明,茶多酚与氨基酸、黄酮是影响晒青茶滋味品质的主要因素,其中,黄酮对晒青茶的滋味品质直接作用最明显,茶多酚通过其余变量对晒青茶滋味品质的间接作用综合影响最大。本研究不仅为普洱茶的质量标准信息化研究、茶饮料开发等方面提供分析方法参考,更为促进普洱茶的高质量、绿色化、品牌化发展提供科学依据。

Preparation of physical standard samples and quality characteristics analysis of sun-dried tea and Pu-erh tea (raw tea) compressed tea

To further promote the scientific preparation of physical standard samples of Pu-erh tea (raw tea) according to the blending rules and product quality of Pu-erh tea (raw tea), standardize the raw materials of pu-erh tea and pu-erh tea (raw tea) products, reveal the material basis that affects the taste and quality of the standard samples of sun-dried tea, and explore the interaction of influencing factors. Used Yunnan Dayezhong sun-dried tea from Lincang, Pu"er, Dali and Xishuangbanna in spring, summer and autumn as raw materials:(1) Through screen and match single sample, small sample trial and sort, large sample stack and evaluation procedures, and strict quality level uniformity and stability inspection, two sets of standard samples are prepared: sun-dried tea standard samples, pu-erh tea (raw tea) standard sample.(2) Path analysis shows that, tea polyphenols, amino acids and flavonoids were the main factors affecting the taste quality of sun-blue tea, among which, flavonoids had the most obvious direct effect on the taste quality of sun-blue tea, while tea polyphenols had the greatest combined effect on the taste quality of sun-blue tea through the indirect effects of the remaining variables. This study not only provides a reference for the analysis of quality standard information research and tea beverage development of Pu-erh tea, but also provides a scientific basis for promoting the development of high-quality, green and branded Pu-erh tea.