新型陈化技术对六堡茶品质的影响

HUANG Ganghua,XIE Jiashi,XIAO Sisi, ZHU Jianting,ZHANG Junwei

China Food Safety Magazine（2023）

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Abstract

陈化是提升六堡茶品质的重要工序,为明确新型陈化技术对六堡茶品质的影响,比较了新型陈化技术处理与正常仓储的六堡茶的感官品质与理化成分.结果表明,经过新型陈化技术处理的六堡茶汤色更红,香气滋味更显陈味,水浸出物、茶多酚、游离氨基酸含量低于正常仓储的六堡茶.新型陈化技术为稳定提升六堡茶品质提供了新的便捷途径.

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