武夷肉桂名丛的生化特性

Biochemical Characteristics of Wuyi-Rougui

武夷肉桂系福建省武夷山众多的岩茶名丛之一,属闽北乌龙无性品系。按正宗武夷岩茶制法,对肉桂与水仙进行了感官和理化比较分析,结果表明,肉桂具有辛锐持久的花果香和较醇和的滋味,是适制岩茶的佳品之一。同时,就肉桂岩茶制法对香气滋味形成的影响进行了讨论。

Wuyi-Rougui is one of good tea varieties in the Wuyi Mountain, which belongs to Oolong clonal variety in the north of Fujian. Comparative analysis of organoleptic and chemical testing of made tea, which was made by traditional mcthod of 'Rock Tea' processing, was carried out between 2 tea varieties, Wuyi-Rougui and Wuyi-Shuixian. The results showed that there was sufficient flower and fruit flavour and comparative mellow flavour in the samples of Wuyi-Rougui. Wuyi-Rougui is one of the best varieties for 'Rock Tea'. The effects of processing method on the aroma and flavour in 'Rock Tea' made from Wuyi-Rougui were also discussed.