CAJ | 학술논문

以丹桂品种一芽二、三叶梢为鲜叶原料,在维持青叶萎凋减重率在65%左右和其他加工条件基本一致的前提下,对经过2次7种组合时间、共计6 h 的厌氧堆青处理加工而成的γ-氨基丁酸白茶进行感官审评.结果表明:茶青萎凋减重率至60%~70%,第一次真空厌氧堆青1~1.5 h,开筛0.5~1 h,再进行第二次真空厌氧堆青4.5~5 h 烘制而成的白茶品质较好,既达到高γ-氨基丁酸含量,适口性又好.
이단계품충일아이、삼협소위선협원료,재유지청협위조감중솔재65%좌우화기타가공조건기본일치적전제하,대경과2차7충조합시간、공계6 h 적염양퇴청처리가공이성적γ-안기정산백다진행감관심평.결과표명:다청위조감중솔지60%~70%,제일차진공염양퇴청1~1.5 h,개사0.5~1 h,재진행제이차진공염양퇴청4.5~5 h 홍제이성적백다품질교호,기체도고γ-안기정산함량,괄구성우호.
Based on processing the bud with two or three leaves harvested from the autumn shoots of Dangui (Camellia sinensis), and maintaining the weight reduction rate of processed tea leaves at about 65% and other basically identical conditions, designing two times and seven different length combinations of time total of 6 h of anaerobic treatment, the sensory evaluation results of white tea made from the experiments showed that: the technology that when the weight reduction rate of processed tea leaves reached 60%to 70%, then the first time it was vacuum anaerobic withered 1~1.5 h, followed by aerobic withering 0.5~1 h, again the second it was vacuum anaerobic withered 4.5~5 h, could manufacture better white tea with high content of gamma-aminobutyric acid and good palatability.