紫色芽叶红茶适制性研究

Study on Productive Character of Purple Shoot for Black Tea

以安化群体种紫色芽叶为原料加工红茶,通过感官审评结合品质成分分析,对紫色芽叶的红茶适制性进行了研究。结果表明:用紫色芽叶加工的红茶其感官品质略优于用绿色芽叶(对照)加工而成的红茶,其滋味、香气明显优于对照。紫色芽叶中的茶多酚、儿茶素总量均较绿色芽叶高、水浸出物含量相近,氨基酸、咖啡碱含量较低;用紫色芽叶加工的红茶,其茶多酚、茶黄素、水浸出物含量高于对照,氨基酸含量略低于对照。紫色芽叶加工红茶具有较好的适制性。

Some purple tea shoots from Anhua clony variety are obtained as raw material for processing black tea. The methods of sensory evaluation and quality components analyses are used to study the productive character of purple shoot for black tea. The results showed that the sensory quality of the black tea processed from purple shoots was little better than that processed from green one. The flavour and aroma of the black tea made from purple shoots are more better than the contrast. Comparing to the green shoots ,the contents of polyphenols and catechines in pueple shoots are higher,while water extract is similar and amino acids and caffeine are lower. The contents of polyphenols, theaflavins, water extract in the black tea made from purple shoots are higher than that in CK. while amino acids is little lower than that in CK. So purple shoot has advantage to process black tea.