丽水绿茶品质评价及评价体系研究

Quality evaluation and evaluation system for Lishui green tea

通过对丽水名优绿茶及普通茶品质指标的检测与评价,结果表明春茶优于秋茶,名茶优于普通茶。丽水茶叶氨基酸、茶多酚含量高,品质优。春茶酚氨比为7.57,秋茶酚氨比15.55,说明丽水春茶适制绿茶,秋茶红绿兼可,更适制红茶。建议将春茶制成绿茶名优茶,秋茶制成品牌红茶。通过绿茶感官评价与仪器分析法评价,两种方法均可作丽水绿茶的评价方法,但第二种评价方法主要用理化检测结果为依据,不受人为因素的影响。因此两种方法兼顾更为科学合理,可作为丽水绿茶量化评价体系的主要内容。

The famous tea and bulk tea in Lishui were tested and their quality indexes were evaluated.The results show that the quality of spring tea was better than that of autumn tea,and the famous tea was better than the bulk tea.The animo acid and tea polyphenols in Lishui tea leaves were high.The ratio of tea polyphenols to animo acid in spring tea was 7.57,and the ratio was 15.55 in autumn tea.Therefore,the spring tea leaves in Lishui is good to process green tea,while the autumn tea is suitable for both green tea and black tea,especially black tea.These suggests that the spring tea is better for processing into the famous green tea while the autumn tea is suitable for processing as the black tea in order to increase the additional value.Both sensory and instrument analysis evaluations could be used to evaluate Lishui green teas,however the later method had advantages for avoiding subjective factors.It is suggested to employ the two methods in the evaluation system.