古茶园与台地茶园鲜叶常量成分及成茶品质比较研究

Comparison of Old Plant Tea and Tableland Tea on Convention Components of Fresh Leaf and Tea Quality

比较古茶树与台地茶树芽叶常量成分及大树茶与台地茶品质,为茶树资源古茶树的评价和利用提供理论依据。以云南省勐海县南糯山古茶园鲜叶和台地茶园鲜叶为原料,制成不同茶样,通过感官审评结合品质成分分析展开比较。结果表明:(1)古茶园鲜叶成茶品质的物质基础优于台地茶园鲜叶,主要生化成分茶多酚、儿茶素、氨基酸、咖啡碱、水浸出物含量均高于台地茶园鲜叶;(2)从各种成茶品质成分含量来看,大树茶有味物质组成配比更适合于消费者的要求,主要表现在大树茶的氨基酸含量显著高于台地茶,儿茶素含量、酚/氨显著低于台地茶;(3)从各种成茶感官品质来看,大树茶味感优于台地茶,主要表现在滋味协调、味厚、鲜爽回甘,而台地茶味薄、浓带苦涩、欠协调。从冲泡次数来看,大树茶可达5次,多台地茶1次,具有更好的耐泡性。综上,采制于古茶园的大树茶较采制于台地茶园的台地茶消费者接受性高。

Old tea plant and tableland tea plant were compared on convention components of fresh leaf and tea quality to provide theoretical basis for evaluation and utilization of the ancient tea plant resources.Different tea samples were product by fresh leaf of old tea plant and tableland tea plant at Nannuo mountain in Menghaicounty of Yunnan respectively.The results of sensory evaluation and quality composition analysis showed that：（1）The main biochemical components content of tea polyphenols,catechin,amino acids,caffeine,water extract of old plant tea fresh leaf were higher than that of tableland tea fresh leaf.It was suggesting that the materialbase of fresh leaf in old tea plant was superior than in tableland tea plant;（2）From the content of quality components,the ratio of taste compounds in old plant tea was more suitable than that in tableland tea for the request of consumers.Concretely,the content of amino acid in old plant tea was higher significantly than that of tableland tea,while catechins content,phenolic/ammonia significantly below tableland tea;（3）From sensory quality,old plant tea were superior tableland tea.Old plant tea tasted thick,harmonious and sweety,while tableland tea tasted thin,bitter,poorly harmonious.From brewing times,old plant tea could brew 5 times,one times more than tableland tea.It indicated that old plant tea had better resistance of bubble.Anyhow,old plant tea was more acceptable than tableland tea.