不同人工光源萎凋?qū)ξ湟膸r茶品質(zhì)的影響

鄭淑琳　鄢行煒　李遠華

摘要 為了探討紅外燈和紫外燈照射萎凋?qū)ξ湟膸r茶品質(zhì)的影響，以水仙茶樹鮮葉為試材，研究不同照射時間、不同照射距離萎凋處理對武夷巖茶生化成分和感官品質(zhì)的影響。結(jié)果表明，紅外燈萎凋時間為40 min時，鮮葉減重率達到萎凋適度標(biāo)準(zhǔn)，茶多酚含量降低，苦澀味減弱，青氣消失，清香顯露；紅外燈照射距離為30 cm時，主要生化成分含量與日光萎凋接近，香氣表現(xiàn)出清香，滋味鮮爽、醇和；紫外燈萎凋無法達到減重率標(biāo)準(zhǔn)。

關(guān)鍵詞 武夷巖茶；光照萎凋；紅外燈；紫外燈；品質(zhì)

中圖分類號 TS272 文獻標(biāo)識碼 A 文章編號 1007-5739（2017）21-0256-02

Abstract To investigate the influence of different light withering on the quality of Wuyi rock-essence tea，Wuyi Shuixian tea plant fresh tea leaves were collected and withering by using the infrared lamp and ultraviolet lamp at different time and distance，then the quality of the tea samples were measured by sensory evaluation and physical and chemical analysis.The results showed that withering under the infrared lamp for 40 minutes，the reducing weight ratio reached a moderate withering standard，the content of tea polyphenols were reduced，the bitter and dry taste was decreased and the delicate fragrance was clear and manifest.Withering under the infrared lamps at the distance of 30 cm，the contents of major biochemical components of the sample were close to the sample withering under sunlight，the delicate fragrance was clear，and the taste was mellow.The reducing weight ratio couldn′t meet the standard when withering under the ultraviolet lamp.

Key words Wuyi rock-essence tea；withering under sunlight；infrared lamp；ultraviolet lamp；quality

萎凋是武夷巖茶加工過程中的一道重要工序，不同工藝水平萎凋的武夷巖茶成品茶品質(zhì)差異很大[1]。目前，武夷巖茶萎凋方法主要有日光萎凋和綜合做青機加溫萎凋2種方式。研究表明，通過日光萎凋可使茶葉香氣組分明顯增加，光源照射萎凋能促進花香、清香物質(zhì)的轉(zhuǎn)化和積累[2]。武夷山春茶加工集中在每年的4月中、下旬到5月上、中旬，這個時段也是武夷山降雨較多的季節(jié)。雨天無法進行日光萎凋，只能采用綜合做青機加溫萎凋。但由于雨天含水量大，青葉堆積在綜合做青機內(nèi)，水分散發(fā)面減小，青葉表面的水分散發(fā)慢，延緩了萎凋葉內(nèi)水分的散發(fā)，延長萎凋時間，一方面容易造成萎凋不足，使成品茶品質(zhì)不佳，另一方面也使生產(chǎn)效率降低。近年來，很多研究者將光源照射應(yīng)用于茶葉萎凋過程，發(fā)現(xiàn)人工光源照射對鮮葉中酶活性、各項生化成分以及成品茶的香氣等感官品質(zhì)有很大影響[3-7]。……