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浙江大学学报（农业与生命科学版）
浙江大学学报(农业与生命科学版)  2017, Vol. 43 Issue (2): 229-238    DOI: 10.3785/j.issn.1008-9209.2016.04.081
食品科学     
浙江“春雨2号”品种白茶加工工艺初探
范方媛1，陈萍1，罗文文2，徐文武3，谷兆骐1，毛祖法4，龚淑英1*
1.浙江大学农业与生物技术学院茶叶研究所，杭州310058；2.浙江省金华市农业局，浙江金华321001；3.浙江省武义县农业局，浙江武义321200；4.浙江省农业技术推广中心，杭州310020
 Preliminary study on processing technology of white tea“Chunyu 2”from Zhejiang Province.
FAN Fangyuan1, CHEN Ping1, LUO Wenwen2, XU Wenwu3, GU Zhaoqi1, MAO Zufa4, GONG Shuying1*
(1. Tea Research Institute, College of Agriculture and Biotechnology, Zhejiang University, Hangzhou 310058, China; 2. Jinhua Agriculture Bureau, Jinhua 321001, Zhejiang, China; 3. Wuyi Agriculture Bureau, Wuyi 321200, Zhejiang, China; 4. Zhejiang Agriculture- Technology Extension Center, Hangzhou 310020, China)
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摘要： 利用浙江省主栽茶品种“春雨2号”鲜叶为原料，依照传统白茶加工工艺，设计不同萎凋方式（日光萎凋、室内萎凋、萎凋槽萎凋、28 ℃和35 ℃控温萎凋）及不同干燥方式（50 ℃、80 ℃和100 ℃烘干）进行工艺对比试验，通过对成品白茶感官评价及滋味品质成分定量检测，探索适合浙江茶树品种”春雨2号”原料加工白茶的适宜工艺参数。结果表明：不同萎凋方式及烘干方式因环境温湿度不同导致加工时长差异；与日光萎凋和室内自然萎凋等萎凋方式相比，控温萎凋受环境影响较小，其产品质量较为稳定；35 ℃控温萎凋因高温短时而导致成茶儿茶素及氨基酸含量较低，成茶青气（味）减弱，但甘甜度提高；而高温短时的烘干方式有利于提高香气丰富度。综上表明，在本试验条件下适合浙江本地品种”春雨2号”原料加工白茶的2个工艺流程分别为鲜叶→35 ℃控温萎凋25 h→50 ℃烘干2 h；鲜叶→日光萎凋40 h→100 ℃烘干30 min。
Abstract: With the development of diversification in tea consumption, white tea has increased its popularity owning to the natural- mellow taste. Up to now, the production area of white tea relatively concentrated in Fujian Province, limited yield of which is difficult to meet the demand of market. With the geographical advantage near Fujian Province, Zhejiang Province also has abundant tea resources. It is potential for Zhejiang Province to develop white tea production. This study aims at screening optimal withering and drying parameters for processing using local white tea materials of Zhejiang Province. In this study, the fresh leaves from the cultivar “Chunyu 2”, one of major tea cultivars in Zhejiang Province were selected as test materials, and treated by traditional processing technology of white tea. Optimal withering and drying parameters for processing wereexplored,bysensoryevaluationofthemadeteaandquantitativedeterminationonchemicalingredientsinmadetea. The results showed that the processing time varied due to differences in ambient temperature and relative humidity caused made under controlled temperature was more stable. Withering at 35 °C under short-term lead to the lower catechins and amino acid contents in made tea. Lower amino acid contents under short term of high-temperature withering may be mainly because of deficient protein hydrolysis. But white tea prepared by short term of high- temperature withering gained high taste score and aroma score by sensory evaluation because of taste- sweetness increasing and green- gas reducing. Meanwhile, the results also indicated that short term and high- temperature drying could facilitate chemical reaction of amino acids and other chemical compositions, reduce amino acid contents and increase aroma richness, and improve the quality of the made tea. It is concluded that the following two processing procedures are suitable for preparation of “Chunyu 2” white tea in this Zhejiang Province. 1) Fresh leaves → withering at 35 °C for 25 h → drying at 50 °C for 2 h, and 2) fresh leaves → sunshine withering for 40 h → drying at 100 °C for 30 min.
出版日期: 2017-03-25
CLC:  S 571.1  
基金资助:  浙江省“三农六方”科技协作计划（N20150049）；国家茶叶产业技术体系（CARS-23）
通讯作者: 龚淑英(http://orcid.org/000-0003-4424-0965),Tel:+86-571-88982519，E-mail：shuygong@zju.edu.cn   
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引用本文:

范方媛，陈萍，罗文文，徐文武，谷兆骐，毛祖法，龚淑英. 浙江“春雨2号”品种白茶加工工艺初探[J]. 浙江大学学报(农业与生命科学版), 2017, 43(2): 229-238.

FAN Fangyuan, CHEN Ping, LUO Wenwen, XU Wenwu, GU Zhaoqi, MAO Zufa, GONG Shuying.  Preliminary study on processing technology of white tea“Chunyu 2”from Zhejiang Province.. Journal of Zhejiang University (Agriculture and Life Sciences), 2017, 43(2): 229-238.

链接本文:

http://www.zjujournals.com/agr/CN/10.3785/j.issn.1008-9209.2016.04.081    或    http://www.zjujournals.com/agr/CN/Y2017/V43/I2/229

 
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