【作者】 梁名志； 夏丽飞； 陈林波； 方成刚； 孙荣琴； 段志芬； 杨盛美； 陈继伟；

【Author】 Liang Ming-zhi, Xia Li-fei, Chen Lin-bo, Fang Cheng-gang, Sun Rong-qin, Duan Zhi-fen, Yang Sheng-mei, Chen Ji-wei (Tea Research Institute, Yunnan Academy of Agricultural Sciences, Menghai 666201)

【机构】 云南省农业科学院茶叶研究所；

【摘要】 通过感官审评和理化分析,研究生熟普洱茶分别贮存于干湿仓状态下的2年中品质变化,结果为:(1)茶多酚和氨基酸两种成分的含量均随贮存时间的延长而呈减少趋势,茶褐素的含量和茶叶含水率则随之而增加;(2)熟普洱茶贮存于干湿仓中,其咖啡碱含量呈波动性增加;而生普洱茶的咖啡碱含量则与贮存环境有关,贮存于干仓的呈波动性减少,贮存于湿仓的则递增。(3)生普洱茶贮存于干仓还是湿仓, 直接影响其茶黄素、茶红素、水浸出物及咖啡碱含量的增减变化。贮存于干仓陈化, 前三者含量呈增加,后一者呈减少;反之,贮存于湿仓陈化,前三者含量减少而后一者含量为增加。(4)普洱茶贮存陈化环境不一样,其内含化学成分的变化激烈程度和感官品质就不同,贮存于湿仓的,其内含成分的增减幅度就比贮存于干仓的要大, 但感官品质不及干仓的好;贮存于同一环境的不同产品,其内含成分的变化幅度存有差异,生普洱茶较熟普洱茶要大,但散茶与饼茶之间无规律性。(5)倡导干仓贮存普洱茶,主张普洱茶贮存应有时间性,适可而止。更多还原

【Abstract】 With sensory evaluation and physical and chemical analysis, quality of Puerh-tea ,which were stored in dry and damp storehouse for 2 years, were studied. Results showed that:(1) Contents of polyphenols and amino acids decreased, while those of theabrownin(TB) and water increased with the time of storage.(2) Caffeine contents in fermented Puerh-tea which were stored in dry or damp storehouse increased, but thoese of non-fermented Puerh-tea decreased in dry storehouse, increased in damp storehouse .(3) Contents of theaflavins(TF) thearubigins(TR), and water extracts of non-fermented Puerh-tea raised in dry storehouse and reduced in damp storehouse, while that of caffeine increased in damp and decreased in dry.(4) Components of Puerh-tea great varied in damp, but the quality of Puerh-tea was inferior to that in dry storehouse. In the same condition.the variation of non-fermented was greater than that of fermentated Puerh- tea.(5) It is better to store Puerh-tea in dry storehouse to the destinated time.更多还原