不同造型工艺对闽南乌龙茶品质的影响

以台茶品种翠玉为试验材料，以“速包+平板”作对比，研究“全速包”造型工艺对闽南乌龙茶造型过程中物理特性、生化指标及毛茶品质的影响。结果表明：采用全速包造型工艺，造型过程中在制茶叶的叶温、含水率、容重、茶多酚、氨基酸含量变化与“速包+平板”造型工艺存在显著差异；而水浸出物、咖啡碱、黄酮的含量与“速包+平板”造型工艺差异不显著。两种不同造型工艺所制得的毛茶品质相近。

Effect of Modeling Methods on the Quality of Southern Fujian Oolong Tea

Jade oolong tea cultivar,invented in Taiwan,was used to explore the effects of modeling methods such as fast cloth rolling alone and in combination with plate rolling on physical properties,biochemical parameters and quality of raw tea.The results indicated that significant differences in temperature,bulk density and the contents of water,total polyphenols and amino acids of tea were observed between fast cloth rolling alone and its combination with plate rolling.However,there were no significant differences in the contents of water extract,caffeine and flavonoids.Raw tea samples obtained based on the two modeling methods were similar in quality.