泰顺黄茶品种适制性及加工工艺研究OA

The aim of this study was to evaluate the suitability of main tea cultivars in Taishun County for yellow tea processing and to establish a standardized processing technology system.The'Zhonghuang 3','Baiye 1'and local tea population were used as the raw materials for processing yellow tea by manual and mechanical methods respectively.Their qualities were comprehensively evaluated through systematic sensory evaluation and physicochemical components analysis,and key process parameters were defined.The results show that the local tea population had the best adaptability for processing,with a sweet aroma and rich flavor.Furthermore,it had a significantly higher total amount of water extract,tea polyphenols and catechins than other cultivars,making it suitable for industrial development.'Zhonghuang 3'had the highest total amount of free amino acids,giving it a mellow taste.However,insufficient yellowing and dullness can easily lead to a hint of astringency.'Baiye 1'handcrafted tea had excellent quality,but its mechanism adaptability was poor and it was prone to producing a fermented taste.