CAJ | 학술논문

茶叶压制成饼更便于保存和携带，但存在原有特征风格和新鲜度减弱等问题。本文以福鼎大毫茶1芽2～3叶鲜叶为原料，探讨不同加工工艺下白茶压制成饼后的品质变化。研究表明，采用中高温（25～30℃）中湿（RH 65%～75%）条件恒温恒湿萎凋，白茶品质（尤其香气）优于室内自然萎凋，且以60%萎凋减重率后直接压制成小块茶饼（5 cm×5 cm见方）为佳，感官审评表明品质与散茶无显著性差异，饼块紧实平整，白毫显露，色泽鲜亮，花香明显略带甜香，味浓醇鲜爽，富有白茶风味特征。
다협압제성병경편우보존화휴대，단존재원유특정풍격화신선도감약등문제。본문이복정대호다1아2～3협선협위원료，탐토불동가공공예하백다압제성병후적품질변화。연구표명，채용중고온（25～30℃）중습（RH 65%～75%）조건항온항습위조，백다품질（우기향기）우우실내자연위조，차이60%위조감중솔후직접압제성소괴다병（5 cm×5 cm견방）위가，감관심평표명품질여산다무현저성차이，병괴긴실평정，백호현로，색택선량，화향명현략대첨향，미농순선상，부유백다풍미특정。
Tea was compressed into a bite-sized cake is more convenient for conserving and carrying, however there is in the existence of attenuating the primary characteristics and freshness. In this paper, we aimed to explore the quality changes of white tea compressed into cakes with different processing techniques. And 2 or 3 leaves and a bud tea shoots picked from Fuding Dahao tea plant(C. sinensis cv. Fuding-dahaocha)were employed. The results indicated that white tea excelled in quality(especially the aroma of tea)through the wilting under the conditions of constant temperature(25~30 ℃)and humidity (RH 65%~75%)compared to the indoor natural state, which had the optimal effect on the processing of bite-sized white tea cakes(5cm×5cm square)just at the loss rate of withering weight by 60%. Sensory evaluation showed that no significant difference was reflected in the quality between bite-sized white tea cakes and traditional white tea, and white tea cakes presented the tight, heavy and evenly block shape, which exhibited the strong flavor characteristics of white tea:showing of white pekoe appearance, fresh and bright color, prominent flowery flavour with slightly sweet aroma, and heavy-mellow and fresh-brisk taste.