摘要
对四川省雅安市名山县蒙山茶区两个茶产地的海拔高度和茶叶品质关系进行了研究,并研究了茶叶的感官品质包括茶叶的外形、汤色、香气、滋味、叶底、总分和控制茶叶品质的理化指标包括氨基酸、茶多酚、咖啡碱的关系,通过茶叶理化指标及对茶叶品质有较大影响的土壤质地随海拔高度的变化进一步说明了不同海拔高度所产出的茶叶的感官品质,从数据上佐证了"高山出好茶"的说法.
This paper researches the relationship between altitude and the quality of tea at Mengshan tea producing areas in Ya'an city Sichuan province, and investigates the result of the sense judgment of tea leaves including figuration, tangse, aroma, flavors, thick and the comparison of tea leaves involving Tea Polyphenol and Caffeine. The experience is testified that "tea of good quality is always produced on high mountains" by research the relationship among physical and chemical indicators of tea, soil particle size which influences the tea quality and elevation changes.
出处
《西南师范大学学报(自然科学版)》
CAS
CSCD
北大核心
2009年第4期122-127,共6页
Journal of Southwest China Normal University(Natural Science Edition)
基金
省部合作项目:四川省成都经济区名茶产地地球化学环境评价(基[2008]01-16-06)
关键词
海拔
茶叶
理化指标
感官得分
altitude
tea
physical and chemical indicators
sense judgments