- 期刊
紅茶製程中茶菁採摘方法、發酵時間、溫度與烘焙溫度對茶湯活性物質含量與品質之影響
Effects of Harvest Method, Fermentation Time, Fermentation Temperature, Baking Temperature on Active Ingredients and Quality of Tea Infusion during Black Tea Manufacturing Processes
摘要
茶（Camellia sinensis (L.) Kuntze）為中國傳統且重要的特用作物之一，在所有飲用茶的世界性消費上又以紅茶為最大宗。從紅茶茶菁原料的採摘方式到製程中不同的生產因子將會影響紅茶葉中活性物質的含量以及製成紅茶成品的品質。以往紅茶製程多使用大葉種作為茶菁原料，而近年台灣為增加多元利用將小葉種茶菁作為新興的紅茶原料。本研究利用高效液相色層分析儀（HPLC）與紫外光可見光分光光度計測量分析小葉種茶四季春茶湯中表沒食子兒茶素沒食子酸酯（EGCG）、茶黃質、茶紅質及咖啡因含量與茶湯的色澤及亮度，以了解不同製程因子對小葉種紅茶成品茶湯的影響。從試驗結果發現手採茶在活性成分與紅茶品質上皆優於機採茶，其中手採茶於35℃下發酵3小時的EGCG含量為2.5 mg g-1 DW，機採茶EGCG含量則接近0。對活性成分來說，顯示發酵時間為重要的製程影響因子。此外，發酵溫度與烘焙溫度對活性成分與品質並無顯著差異，但影響茶湯的外觀。本研究結果，期提供小葉種紅茶標準化製程上之參考。
並列摘要
Tea (Camellia sinensis (L.) Kuntze) is one of traditional and the important specialty crops in China. In all kinds of tea, the consumption of black tea is the most largest and worldwide. Many factors ranging from harvest methods of tea leaves to parameters during manufacturing processes will affect the active compounds and quality of end products. For black tea manufacture, it is used to utilize the leaves of var. assamica as raw materials. In recent, for more available and diverse sources the leaves of var. sinensis also have been used as raw materials for black tea manufacture in Taiwan. We used high performance liquid chromatography (HPLC) and UV/vis spectrophotometer to analyze epigallocatechin gallate (EGCG), theaflavin, caffeine, thearubigin, brightness and total colour of Shy Jih Chuen tea infusion. To elucidate understand how the factors in manufacturing process which interfere with the active compounds and quality of black tea for var. sinensis. We have found that infusion of hand-plucked tea was better than the machine-plucked tea in both active compounds and quality. After 3 hours fermentation at 35℃, there were no EGCG in the machine-plucked tea infusion, but with 2.5 mg g-1 DW in the hand-plucked tea infusion. As the fermentation time increased, the content of EGCG in tested tea infusion would be decreased, but total colour would be increased. Moreover, the effects of fermentation and backing temperatures on active compounds of experimental tea infusions are although not significant, but with influence on the appearance of black tea infusion. In this study, it provides some references to explore the effects of individual factor during standardized manufacturing process on quality of end products and contents of active compounds of black tea for var. sinensis.