不同干燥成形方式的白叶红茶品质分析

目的 研究不同干燥成形方式对白叶红茶品质的影响。方法 以白叶1号鲜叶为原料, 采用相同的萎凋、揉捻、初烘程序, 用不同的干燥做形方式制成不同形态的红茶，以感官审评结合理化分析的方法对不同形态的红茶进行了品质分析。结果 通过不同干燥成形方式获得了卷曲形、毛峰型、针形、扁形4种形态的红茶。4种红茶茶黄素、茶红素及氨基酸含量稍有差别，针形红茶茶黄素、类黄酮与氨基酸总量略高, 有利于提高其饮用价值，但4种红茶色、香、味感官品质总体接近。二次干燥(足火)-成形过程促使不同形态白叶红茶香气组成发生一定变化, 进而对红茶香型产生了细微影响，4种红茶以甜香为基本香型，卷曲型红茶香气特征偏于花香，扁形红茶略带果香。结论 毛火过程对白叶红茶品质的形成和固定具有关键意义, 干燥成形方式不改变总的香气特征, 但可使白叶红茶的具体香型发生细微分化。

Quality analysis on black tea made from albinos tea leaves under different drying-shaping ways

Objective To investigate the affection of drying and shaping way on the quality formation of black tea made from albino tea leaves. Methods The fresh leaves of Baiye NO.1 were used as raw materials, and different forms of black tea were made by different second drying and shaping processing methods with the same withering, rolling, fermenting and primary drying method. The quality of different forms of black tea was analyzed by sensory evaluation combined with physical and chemical analysis. Results Four kinds of black tea (i.e spiral-shape, maofeng-style, needle-shape, flat-style) were produced, there was a little difference in the content of teaflavins, tea rubigins and total amino acid among the 4 kinds of black tea, needle-shape black tea had a slightly higher total amount of theaflavins, flavonoids and amino acids, which was conducive to improving its drinking value, the sensory quality characters of color, aroma, taste for 4 kinds of black tea were generally similar. During the second drying and shaping processing, the aroma constituents of black tea made from albinos tea leaves got some changing, yet this changing only affected the intensive aroma characteristics. In general, the aroma type of the 4 kinds of black tea was sweet fragrance, while there was some floral odor in the spiral-shape black tea and some fruit odor in the flat-style black tea. Conclusion The primary drying processing plays a key role in the formation and fixing of quality in the processing of black tea made from albinos tea leaves, the second drying and shaping does not change the general aroma types, but it will subtly differentiate the aroma type of black tea made from albinos tea leaves.