新选801与新选802绿茶品质鉴定及配套工艺试验

Green Tea Quality Identification and Matching Process Test of New Strains 801 and 802

对新选801、新选802两个品系进行芽叶性状观察、绿茶品质鉴定及配套加工工艺试验。结果表明:新选801、新选802萌芽期特早,发芽密度高,芽叶肥壮,茸毛特多,持嫩性强,适制卷曲形烘青绿茶;加工绿茶,香气清高,栗香显或有花香,滋味醇厚、鲜爽、回甘,耐冲泡,品质优异,明显优于福鼎大白茶;两个品系萎凋程度的要求不同,新选801、新选802分别萎凋减重25%与20%时,品质最佳。内含生化成分随着萎凋程度的加重而发生显著变化,氨基酸含量显著增加,茶多酚含量与酚氨比显著降低,可溶性糖含量变化呈增加趋势,差异不显著,咖啡碱含量变化不明显。

An experiment of observing the traits of buds and leaves, green tea quality identification and matching process test of new strains 801 and 802 was implemented. The results showed that new strains 801 and 802 germinated especially early and densely, appeared fat and full of fuzz, had a good shoot tenderness keep ability, were suitable for processing curly baked green tea. The green tea of new strains 801 and 802 with a better quality of refreshing, chestnut-like or flowery aroma, mellow, fresh and sweet taste, resistance brewing, were much better than those of Fuding-dabaicha. The requirements of withering degree of the two strains were different, and the best green tea quality of new strains 801 and 802 achieved at a withering weight loss of 25% and 20% respectively. With the withering degree increased, the biochemical components contained in the two strains changed significantly. The content of amino acid increased, while polyphenol and phenol ammonia decreased, soluble sugar increased insignificantly, caffeine did not change significantly.