铜仁地区春茶不同时期化学成分及感官品质比较

The Chemical Components and Sense Quality of Spring Tea Leaves with Different Leaf Position in Tongren Prefecture

为了对铜仁地区毛尖茶的质量提高、品质控制以及综合效益的发挥提供参考,对铜仁地区春季毛尖茶的芽、第1叶、第2叶、第3叶、第4叶和茎梗进行了茶多酚、咖啡碱、氨基酸和叶绿素化学成分以及感官品质变化的初步研究。结果表明,随着茶龄的增长,铜仁地区毛尖茶的茶多酚、咖啡碱、氨基酸含量逐渐减少;叶绿素的含量逐渐增多;滋味由鲜爽逐渐到浓厚,鲜爽度逐渐降低;后期色泽较绿。

The tea polyphenol, caffeine, amino acid and chlorophyll content of the bud, first leaf, second leaf, third leaf, forth leaf and stalks of spring Maojian tea and their sense quality were determined and evaluated to provide a reference for its improvement of quality and comprehensive benefit, and quality control in Tongren prefecture. The results showed that the tea polyphenol, caffeine and amino acid content gradually decreased, the chlorophyll content gradually increased, and its tasty and refreshing degree gradually reduced with increase of tea age.