【作者】 赖凌凌；

【导师】 郭雅玲；

【作者基本信息】 福建农林大学 ， 茶学， 2006， 硕士

【摘要】 福建产茶历史悠久，宋代以北苑贡茶著名，时为团饼类绿茶。现代名优绿茶的生产面积扩大从1981年开始，从普通烘青向名优绿茶发展，由于历史悠久、经验丰富、技术成熟，再加上优越的地理和气候条件以及特早生至早生品种的大量繁育，使福建省名优绿茶从兴起至今，获得显著成绩。但近几年来，随着福建省良种茶苗的大量输出和其他省份在名优绿茶生产上的不断发展、进步，福建省名优绿茶面临严峻的挑战。为此，本文对福建省名优绿茶的加工与品质情况开展了较系统的研究。 1 福建省名优绿茶品质分析。 以18只具有代表性的、2005年福建省评选出的名优绿茶为研究对象，分析总结了福建省名优绿茶的品质特点，结果表明：福建省名优绿茶各化学成分的平均含量是：水分含量6.96％，水浸出物总量44.24％，茶多酚总量26.67％，游离氨基酸总量4.98％，酚氨比5.41，黄酮类化合物总量4.56mg／g，可溶性糖总量5.96％，叶绿素总量1.03mg／g；获奖名茶的化学成分中，水浸出物总量47.40％，茶多酚总量28.55％，游离氨基酸总量4.99％，酚氨比5.72黄酮类化合物总量3.59mg／g，可溶性糖总量5.98％，叶绿素总量0.75mg／g。不同外形的名优绿茶间主要由于加工工艺间的差异而在生化成分含量上存在差异，风格各异。 2 福建省名优绿茶工艺研究。 2．1 对福建省现有的几种扁形绿茶加工工艺进行针对性试验，比较摊放、杀青方式与辉锅方式三因素分别对扁形绿茶品质的影响，结果表明：(1)摊放工艺对扁形茶的品质有利，其水浸出物、茶多酚的总量及酚氨比均显著低于未摊放的成茶；摊放工艺的成茶外形的油润度和滋味醇爽度比未摊放工艺好；(2)用扁茶杀青成形机杀青制成的成茶外形色泽的油润度比手工杀青的好，香气鲜嫩，滋味鲜爽，叶底嫩绿明亮，整体品质比手工杀青稍好；(3)手工辉锅与扁茶杀青成形机辉锅成茶在化学成分上存在差异，但均未达到显著水平；两者在感官品质上各具特色；(4)对目前已较为成熟的三种扁形茶机制工艺流程的化学成分进行了比较，结果表明各工艺有各自的特点：全程采用振动理条机制成的烘干型扁形绿茶在水浸出物、游离氨基酸、可溶性糖的总量上具有优势；滚筒杀青机杀青→振动理条机整形制成的烘干型扁形绿茶茶多酚、黄酮类化合物的总量最多，可溶性糖总量最少；扁茶杀青成形机一次完成加工的扁形绿茶酚氨比、叶绿素含量最高，其他化学成分的含量均最小。 2．2 福建名优绿茶的品质与工艺流程优选试验。 (1)扁形绿茶工艺流程优选试验。以摊放程度、青锅(杀青)方式、辉锅方更多还原

【Abstract】 Fujian Province has a long history of producting green tea, which can date from Song Dynasty. Fujian Province has a good natural environment to plant tea and has many kinds of tea species, but with the fast development of other province in green tea, Fujian Province slowly loses the superiority in green tea. This paper took researches on the quality and the technology of green tea in Fujian Province and tried to find or get the method to enhance the competition powers of Fujian green tea.1 The analyses on the quality of famous and nice quality green tea(FNT) in Fujian Province. 18 FNT was taken as samples, which had won in the tea quality appraisal in Fujian Province in 2005.The results showed that:The average contents of water, water soluble matter, polyphenols, free amino acid, the ratio of the polyphenols to the free amino acid, flavones, water soluble carbohydrate and chlorophyll of 18 FNT was 6.96%, 44.24%, 26.67%, 4.98%, 5.41, 4.56mg/g, 5.96%, 1.03mg/g. The average contents of water, water soluble matter, polyphenols, free amino acid, the ratio of the polyphenols to the free amino acid, flavones, water soluble carbohydrate and chlorophyll of the famous green tea was 47.40%, 28.55%, 4.99%, 5.72, 3.59 mg/g, 5.98%, 0.75 mg/g.FNT in Fujian Province mainly had three kinds shapes, including the strip, the flat and the nature (whose appearance were similar to the unmanufactured leaf). Organoleptic quality and biochemical composition are different among different shapes mainly because of their different manufacture ways.2 The technology researches on FNT in Fujian Province.2.1 The effects of withering, de-enzyming and firing process on the flat-shaped green tea were investigated. The studies showed that: proper withering could be good for the quality, whose contents of water soluble matter and polyphenols were significantly less than the tea without withering and taste was more brisk and mild the tea without withering. The organoleptic quality that was de-enzymed by the machine (which was made especially for the flat-shaped green tea) was better than that which was de-enzymed by hands. There are different organoleptic characteristics biochemical composition between the tea fired by hands and the tea fired by the更多还原