早生优质茶树新品种‘川农黄芽早’黄茶适制性研究

Study on Yellow-tea Productive Suitability of Early High-quality Tea Cultivar——'Chuannong huangyazao'

通过对早生、优质茶树新品种‘川农黄芽早’独芽和1芽1叶为原料所制黄茶的主要品质成分、香气组分和感官品质进行研究,以了解‘川农黄芽早’的黄茶适制性。结果表明,‘川农黄芽早’独芽所制的黄芽茶水浸出物、茶多酚、氨基酸、咖啡碱、儿茶素的含量分别比‘福选9号’独芽所制黄芽茶(CK1)高:4.11%,18.02%,9.17%,18.80%,8.65%,差异显著。1芽1叶制得的黄小茶与‘福选9号’1芽1叶所制黄小茶(CK2)相比,水浸出物高13.46%,氨基酸高25.47%,咖啡碱高10.06%,儿茶素高8.12%,而茶多酚含量低8.78%。香气成分含量比对照高5.61%,检出香气成分共31种,其中6种特有。感官审评结果明显优于对照,表明其制作黄茶品质更优良。

To explore the yellow-tea productive suitability of Chuannong huangyazao, the major biochemical components were determined, and the quality of yellow tea was evaluated. The results show： water extract content, tea polyphone content, free amino acids, caffeine con-tent and eatechu of yellow-tea made of single buds of Chuannong huangyazao are 4.11%, 18.02 % ,9.17 %, 18.80 % and 8.65 % higher than CK1 ,and water extract content, free amino acids, caffeine content and catechu of yellow-tea made of 1-bud-l-leaves of Chuannong huangyazao are 13.46 %, 25.47 %, 10.06 %, 8.12 % higher than CK2. tea polyphone content is 8.78 % lower. 31 aroma compositions of Chuannong huangyazao are detected in which 6 unique and the total amount is 5.61% higher than CK. Sensory evaluation results were significantly better than the control, indicating good yellow-tea quality.