变温摊青处理对龙井茶风味品质的影响

doi:10.16178/j.issn.0528-9017.20240709

浙江农业科学 ›› 2026, Vol. 67 ›› Issue (1): 148-155.DOI: 10.16178/j.issn.0528-9017.20240709

变温摊青处理对龙井茶风味品质的影响

崔宏春¹(), 余继忠¹, 师大亮¹, 张建勇²^,^*(), 汪峰³^,^*(), 张再清⁴

1.杭州市农业科学研究院茶叶研究所,浙江杭州 310024
2.中国农业科学院茶叶研究所,浙江杭州 310008
3.建德市农业技术推广中心,浙江建德 311699
4.浙江茶乾坤食品股份有限公司,浙江宁波 315402

收稿日期:2024-09-03 出版日期:2026-01-11 发布日期:2026-01-19
通讯作者: 张建勇,汪峰
作者简介:张建勇,E-mail:zjy5128@tricaas.com。
汪峰,E-mail:453079152@qq.com;
崔宏春,主要从事茶叶品质化学与质量控制研究。E-mail:chc1134@126.com。
基金资助:
杭州市农业科技协作与创新攻关项目(202209SX06);杭州市科技特派员项目(20231127);浙江省农业新品种选育科技重大专项(2021C02067-5);杭州市农业科学研究院科技创新与示范推广基金(2022HNCT-04);国家茶叶产业技术体系项目(CARS-19)

Effect of variable temperature spreading processing on the flavor and quality of Longjing tea

CUI Hongchun¹(), YU Jizhong¹, SHI Daliang¹, ZHANG Jianyong²^,^*(), WANG Feng³^,^*(), ZHANG Zaiqing⁴

1. Institute of Tea Research, Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, Zhejiang
2. Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou 310008, Zhejiang
3. Jiande Agricultural Technology Extension Center, Jiande 311699, Zhejiang
4. Zhejiang Chaqiankun Food Co., Ltd., Ningbo 315402, Zhejiang

Received:2024-09-03 Online:2026-01-11 Published:2026-01-19
Contact: ZHANG Jianyong,WANG Feng

摘要/Abstract

摘要：

摊青是龙井茶加工的第一道关键工序,是龙井茶风味品质形成的基石。本文采用“传统室温”摊青工艺(CK)、“室温+冷藏+室温”变温摊青工艺(V1)、“室温+冷藏+冷冻+室温”变温摊青工艺(V2)、“室温+冷冻+室温”变温摊青工艺(V3)等4种摊青方式加工龙井茶,通过感官品质和风味化学物质含量的比较分析,以及感官评价得分与风味化学物质含量的相关性,探究变温摊青处理对龙井茶风味品质的影响。结果表明,变温摊青工艺V1、V2、V3加工的龙井茶感官评分高于CK,外形扁平度和匀度、汤色明亮度、香气持久度、滋味醇爽度等品质更优,变温摊青工艺V3加工的龙井茶感官品质最好。变温摊青工艺V1、V2、V3的茶多酚含量、水浸出物含量、儿茶素含量显著(p<0.05)高于CK,变温摊青工艺V3的上述指标显著高于变温摊青工艺V1、V2,与感官评价变化趋势一致。变温摊青工艺V2、V3的游离氨基酸含量显著高于CK和V1。变温摊青工艺V1、V2、V3的咖啡碱含量显著高于CK,变温摊青工艺V1、V2、V3的咖啡碱含量之间无显著差异。与CK相比,变温摊青工艺V1、V2、V3的表没食子儿茶素没食子酸酯(EGCG)、表没食子儿茶素(EGC)、没食子儿茶素没食子酸酯(GCG)等组分含量较高,表儿茶素没食子酸酯(ECG)、儿茶素没食子酸酯(CG)等组分含量较低。与CK和V1相比,变温摊青工艺V2、V3的表儿茶素(EC)、儿茶素(C)、没食子儿茶素(GC)等组分含量较高。GC、EGCG、C、EC、游离氨基酸、茶多酚、水浸出物是龙井茶主要的风味品质贡献物质。冷冻对于摊青后龙井茶风味品质的影响大于冷藏。变温摊青工艺,显著改善了龙井茶风味品质,可为龙井茶品质形成和调控研究提供技术支撑和理论依据。

关键词: 龙井茶, 摊青, 加工工艺, 风味, 品质, 化学成分

Abstract:

Spreading is the first key process in the processing of Longjing tea, and is the cornerstone of the good flavor quality formation of Longjing tea. In this study, Longjing tea was processed using four different spreading methods: “traditional room temperature” spreading (CK), “room temperature+refrigeration+room temperature” variable temperature spreading(V1), “room temperature+refrigeration+freezing+room temperature” variable temperature spreading (V2), and “room temperature+freezing+room temperature” variable temperature spreading (V3). Through comparative analysis of sensory quality and flavor chemical contents, as well as the correlation between sensory evaluation scores and flavor chemical contents, the effect of variable temperature spreading treatment on the flavor quality of Longjing tea was explored. The results showed that the sensory evaluation scores of Longjing tea processed by V1, V2, and V3 were higher than those of CK. The V1, V2, and V3 had better qualities than CK in terms of flatness and uniformity in appearance, brightness in soup, aroma persistence, and mellow taste. Moreover, the sensory quality of Longjing tea processed by V3 was relatively the best. The contents of tea polyphenols, water extracts, catechins in V1, V2, and V3 was significantly (p<0.05) higher than that in CK, while those in V3 was significantly higher than those in V1 and V2, which was consistent with the trend of changes in sensory evaluation scores. The contents of free amino acids in V2 and V3 was significantly higher than that in CK and V1. The caffeine content of V1, V2, and V3 was significantly higher than that of CK, while there was no significant difference in caffeine content among V1, V2, and V3. Compared with CK, V1, V2, and V3 had higher contents of EGCG, EGC, and GCG, while V1, V2, and V3 had lower contents of ECG, CG. Compared with CK and V1, V2 and V3 had higher contents of EC, C, and GC. The GC,EGCG,C,EC,free amino acids, tea polyphenols, and water extracts were the main flavor quality contributing substances of Longjing tea. Freezing had a greater effect on the flavor quality of Longjing tea after spreading than refrigeration. The variable temperature spreading process has significantly improved the flavor and quality of Longjing tea, providing technical support and theoretical basis for the formation and regulation of Longjing tea quality research.

Key words: Longjing tea, spreading, processing technology, flavor, quality, chemical composition

中图分类号:

S571.1

崔宏春, 余继忠, 师大亮, 张建勇, 汪峰, 张再清. 变温摊青处理对龙井茶风味品质的影响[J]. 浙江农业科学, 2026, 67(1): 148-155.

CUI Hongchun, YU Jizhong, SHI Daliang, ZHANG Jianyong, WANG Feng, ZHANG Zaiqing. Effect of variable temperature spreading processing on the flavor and quality of Longjing tea[J]. Journal of Zhejiang Agricultural Sciences, 2026, 67(1): 148-155.

图/表 5

表1 不同摊青处理下龙井茶的感官评价结果

Table 1 Sensory evaluation results of Longjing tea under different spreading processes

摊青处理	外形25%		汤色10%		香气25%		滋味30%		叶底10%		总分
摊青处理	评语	评分	评语	评分	评语	评分	评语	评分	评语	评分	总分
CK	较扁平,较光滑,绿	88.0	黄绿,亮	88.5	清香,稍有青草气	86.0	较浓醇	88.0	黄绿较亮, 成朵	91.0	87.85
V1	扁平,较光滑, 黄绿	89.0	嫩绿明亮, 清澈	93.0	清香,持久	91.0	浓,较醇爽	90.5	嫩,绿亮成朵,较匀	92.0	90.65
V2	扁平,较光滑, 黄绿,尚尖削	90.0	嫩绿明亮, 清澈	94.0	栗香,浓郁, 尚持久	92.0	浓,醇爽	92.0	嫩,绿亮成朵,较匀	93.0	91.80
V3	扁平,较光滑, 黄绿,尚尖削	90.0	嫩绿明亮, 清澈	94.0	栗香,浓郁, 较持久	93.0	浓,醇爽	93.0	嫩,绿亮成朵,较匀	93.0	92.35

图1 不同摊青处理下龙井茶的茶多酚、儿茶素和水浸出物含量柱上无相同小写字母表示不同处理间差异显著(p<0.05),图2同。

Fig.1 Content of tea polyphenols, catechin and water extract of Longjing tea under different spreading processes

图2 不同摊青处理下龙井茶的游离氨基酸和咖啡碱含量

Fig.2 Content of free amino acid and caffeine of Longjing tea under different spreading processes

图3 不同摊青处理下龙井茶儿茶素组分的主成分分析和层次聚类热图分析

Fig.3 PCA and hierarchical clustering heatmap analysis of catechins in Longjing tea with different spreading processing

图4 不同摊青处理下龙井茶感官评价得分与风味化学物质含量的相关分析 GC,没食子儿茶素;EGCG,表没食子儿茶素没食子酸酯;ECG,表儿茶素没食子酸酯;GCG,没食子儿茶素没食子酸酯;C,儿茶素;EC,表儿茶素;EGC,表没食子儿茶素;CG,儿茶素没食子酸酯;AA,游离氨基酸;TP,茶多酚;WE,水浸出物;CATE,儿茶素;CAF,咖啡碱;TSSE,感官评价总分;TES,滋味感官评价得分。

Fig.4 Correlation analysis between sensory evaluation scores and flavor chemical substance content of Longjing tea with different spreading processing

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变温摊青处理对龙井茶风味品质的影响

Effect of variable temperature spreading processing on the flavor and quality of Longjing tea

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