【摘要】 以蒸青和炒青2种制备工艺的青刺尖茶为材料,通过感官评价和测定色差值(L值、a值及b值),研究不同杀青工艺青刺尖茶的感官品质差异,并进一步研究时间、温度和光照等贮藏条件对感官品质的影响.结果表明,虽然青刺尖蒸青茶的干茶色泽翠绿、汤色嫩绿明亮、叶底翠绿而亮,均优于青刺尖炒青茶,但是青刺尖炒青茶的茶汤滋味醇厚,在香气、滋味等口感上,均优于青刺尖蒸青茶.随着贮藏天数的增加,青刺尖茶的感官评分差异和色度变化十分明显,都呈现逐渐降低的趋势,但是蒸青或炒青工艺对青刺尖茶的变化影响差异性不明显.在整个贮藏期,光照和温度对青刺尖茶贮藏品质的影响最大,避光、低温的保存条件有利于青刺尖茶感官品质评分和色度的稳定.更多还原

【Abstract】 In this paper,Prinsepia utilis tea prepared by steaming or roasting technology was used,difference between quality of the two kinds of tea was investigated by evaluating their sensory score and chroma(L,a &b).Effects of storage conditions such as time,temperature and light on the sensory quality were further studied.Results showed that the dry P.utilis leaves of the steamed tea were emerald green,the color of tea soup and tea dregs was bright,and the color of the steamed tea was better than the roasted tea,however,the roasted tea tasted mellow,and its aroma and taste were better than the steamed tea.With the increase of storage time,the sensory scores and chroma of P.utilis tea remarkably changed and showed a decreasing trend.However,difference between the steamed and roasted tea was not significant.During the whole storage period,light and temperature had the greatest effects on the quality of P.utilis tea.Storage of P.utilis tea in the dark and at low temperature contributed to its stability on sensory quality and color.更多还原