食品与发酵工业 >

2026 , Vol. 52 >Issue 13: 402 - 411

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.045488

分析与检测

萎凋前后冷冻对夏秋红茶品质的影响

  • 李腊梅 ,
  • 林杰 ,
  • 陆亚婷 ,
  • 张沁怡 ,
  • 仝晨 ,
  • 钟玉 ,
  • 梁秀华
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  • 1(绍兴市经济作物技术推广中心,浙江 绍兴,312000)
    2(绍兴市茶叶学会,浙江 绍兴,312000)
    3(大佛龙井茶制作省级传承创新工作室, 浙江 新昌,312500)
    4(浙江农林大学 茶学与茶文化学院,浙江 杭州,311300)
    5(泗洪县农业技术推广中心, 江苏 泗洪,223800)
    6(浙江九舟茶业有限公司, 浙江 新昌,312500)
第一作者:硕士,高级农艺师(梁秀华高级农艺师为通信作者,E-mail:1310465211@qq.com)

收稿日期: 2025-12-12

  修回日期: 2026-02-13

  网络出版日期: 2026-07-31

基金资助

浙江省茶叶产业技术项目(浙农科发〔2022〕10号);绍兴市科技特派员项目(绍市科〔2024〕6号)

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Effects of freezing before and after withering on quality of summer and autumn black tea

  • LI Lamei ,
  • LIN Jie ,
  • LU Yating ,
  • ZHANG Qinyi ,
  • TONG Chen ,
  • ZHONG Yu ,
  • LIANG Xiuhua
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  • 1(Shaoxing Economic Crop Technology Promotion Center, Shaoxing 312000, China)
    2(Shaoxing Tea Society, Shaoxing 312000, China)
    3(Provincial Inheritance and Innovation Studio for Dafo longjing Tea Production, Xinchang 312500, China)
    4(College of Tea Science and Tea Culture, Zhejiang A&F University, Hangzhou 311300, China)
    5(Sihong County Agricultural Technology Extension Center, Sihong, 223800, China)
    6(Zhejiang Jiuzhou Tea Industry Co. Ltd., Xinchang 312500, China)

Received date: 2025-12-12

  Revised date: 2026-02-13

  Online published: 2026-07-31

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摘要

为改善夏秋茶原料所制红茶风味品质欠佳的问题,该研究分别对茶鲜叶与萎凋叶进行不同时长(2、4、6、12 h)的冷冻处理,考察其对夏秋红茶品质的影响。结果表明,冷冻处理可减轻茶叶青味,提高滋味醇厚度,增强甜香,同时显著提升茶黄素与茶褐素含量(P<0.05),但水浸出物含量有所下降。鲜叶冷冻后可溶性糖含量增加、游离氨基酸含量减少,而萎凋叶冷冻后则呈现相反趋势。香气分析显示,鲜叶冷冻有利于芳樟醇氧化物类花香物质的形成;萎凋叶冷冻则促进壬醛、反-2-辛烯醛、柠檬醛等具有脂肪香与花果香特征成分的积累。2种处理方式均以冷冻6 h的综合品质最优,其中鲜叶冷冻茶汤滋味更为浓郁,萎凋叶冷冻甜香特征更为突出,二者均能显著提高茶黄素含量并改善风味品质。该研究结果表明适宜的冷冻处理可有效提升夏秋红茶的综合品质,为红茶加工工艺改进提供参考依据。

关键词： 冷冻; 红茶; 茶黄素; 品质

本文引用格式

李腊梅 , 林杰 , 陆亚婷 , 张沁怡 , 仝晨 , 钟玉 , 梁秀华 . 萎凋前后冷冻对夏秋红茶品质的影响[J]. 食品与发酵工业, 2026 , 52(13) : 402 -411 . DOI: 10.13995/j.cnki.11-1802/ts.045488

Abstract

To improve the poor flavor quality in black tea produced from summer-autumn tea leaves, this study examined the effects of freezing fresh leaves and withered leaves for 2, 4, 6, and 12 hours.The influence of these treatments on the quality of summer-autumn black tea was evaluated.The results showed that freezing reduced green notes, increased taste smoothness, and enhanced sweet aroma.Theaflavins and thearubigins increased significantly (P<0.05), while water-extractable substances decreased.Freezing fresh leaves increased soluble sugars and reduced free amino acids, whereas freezing withered leaves caused the opposite trend.Aroma analysis indicated that freezing fresh leaves promoted the formation of floral linalool oxides.Freezing withered leaves facilitated the accumulation of aldehydes such as nonanal, trans-2-octenal, and citral, which contribute fatty, floral, and fruity notes.Both treatments reached optimal overall quality after 6 hours of freezing.Tea made from frozen fresh leaves presented a richer taste, while tea made from frozen withered leaves showed a more pronounced sweet aroma.Both treatments significantly increased theaflavin content and improved flavor quality.This study suggests that appropriate freezing treatment can effectively enhance the overall quality of summer-autumn black tea, providing a reference for optimizing its processing technology.

Key words： freezing; black tea; theaflavins; quality

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