不同茶树品种加工扁形名茶“翠毫香茗”的适制性研究

STUDY ON MANUFACTURING SUITABILITY OF DIFFERENT TEA VARIETIES TO MAKE THE FAMOUS FLAT-SHAPED TEA "CUIHAO XIANGMING

对福鼎大白茶等7个大中叶茶树品种进行“翠毫香茗”扁形茶的适制性及内在生化机制的研究.结果表明,福鼎大白茶、南江大叶茶、蜀永3号品种为“翠毫香茗”茶的适制品种,其中福鼎大白茶品质最好,南江大对茶次之,蜀永3号更次.其品质差异主要由品种鲜叶理化特性所决定.

A study on manufacturing suitability to make 'Cuihao Xiangming' flat-shaped tea with seven big, medium-leaf tea varieties and their biochemical mechanism were conducted. The results showed that the variety Fuding Dabaicha,Nanjiang Dayecha, Shu yong 3 belonged to the avaiable types of 'Cuihao Xiangming' tea, and the tea made from var. Fuding Dabaicha had the best quality,followed by Nanjiang Dayecha and Shuy-ong 3. The difference of quality of made tea was mainly determined by the physical and chemical charecteris-tics of their fresh leaves.