人工調控萎凋室溫濕度的白茶加工工藝探究

潘玉華，黃先洲，周寒松

摘要：采用空調及除濕機對白茶加工過程中萎凋室溫濕度進行人工控制，探討在不同溫濕度條件下白茶萎凋失水及生化成分含量變化規(guī)律及其對白茶品質的影響。結果表明，在濕度相同的情況下，萎凋溫度越高萎凋葉含水量下降幅度越大，同時萎凋溫度也與毛茶生化成分含量的變化及白茶品質的形成具有相關性。綜合感官審評結果，萎凋室溫度22 ℃、濕度（70±5）%的環(huán)境能使萎凋過程中失水和理化變化相協(xié)調，利于高品質毛茶的形成。

關鍵詞：白茶；萎凋；溫濕度；品質

中圖分類號：TS272.5 文獻標識碼：A 文章編號：0439-8114（2013）05-1144-05

Study on White Tea Processing Technology by Artificial Control of Temperature and Humidity during Withering

PAN Yu-hua，HUANG Xian-zhou，ZHOU Han-song

（Ningde Vocational and Technical College， Fuan 355000， Fujian， China）

Abstract： Using air conditioner and dehumidifier to artificially control the temperature and humidity during the withering process of white tea， the effects of temperature and humidity on water loss and content of biochemical components as well as the sensory quality of tea were analyzed. The results showed that under the same humidity conditions， the higher the withering temperature， the more the water loss. Meanwhile， the withering temperature had effect on the changes of biochemical components and quality formation of white tea. According to sensory evaluation， withering at the environment of 22 ℃ and （70±5）% humidity， the water loss would be accord with the physical and chemical changes， which was benefit for the quality of white tea.

Key words： white tea； withering； humidity and temperature； quality