窨制工艺对芍药红茶感官品质及理化成分的影响

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中图分类号：S571.1；S682.12文献标志码：A

文章编号：1000-3150（2026）01-83-9

Abstract： In response to the current industry challenges ofsevere product homogenization in scented teas and insufficient development of characteristic flavor resources，this study examined the properties of herbaceous peony petals，which are rich in flavonoids and aromatic compounds.A systematic exploration was conducted on the effects of different fermentation processes on the final product quality，with thepetals of herbaceous peonycv.'Hangshao'and black tea made from'Ziyang'group as the raw materials.Through the establishment of six experimental treatments with varying numbers of scenting cycles and final aroma-enhancing treatments，combined with sensory evaluation and physicochemical analysis，the'four scentings with one final aroma-enhancement' processwas identified as the optimal method.This processachievedatotal sensoryscore of90.80 points，characterizedbyafresh and long-lasting aroma，a mellw and sweet taste，and a prominent floral fragrance.The contents of key components such as water extract，flavonoids and thearubigins werealso significantly increased，effectively promoting thetransferand enrichment of bioactive compounds from herbaceous peony petals into the tea base.Principal component analysis further indicates that this process synergistically optimized both the sensory and physicochemical qualitiesof herbaceous peony black tea.This research provided theoreticalsupport forthe standardizationofherbaceous peony black tea and its industrial development，whilealsoofering aconcrete technical pathway for standardized production and diversified development of the product.

Keywords： herbaceous peony black tea，scenting cycles，sensory quality，physicochemical composition，principal component analysis

花茶是我国独特的再加工茶类，其典型品质特征源于核心的“窨制”工艺。（剩余10125字）