几种信阳毛尖茶的化学成分及品质研究

Comparison of chemical components and organoleptic quality of Xinyang Maojian tea made by different varieties

对信阳群体种、白毫早、龙井43、福鼎大白茶、乌牛早、迎霜和安吉白茶等7个茶树品种制成的信阳毛尖茶的感官品质和主要化学成分进行了初步研究。结果表明,乌牛早和信阳群体种的感官品质最好,龙井43最差,这可能与制茶有关;茶多酚和咖啡碱在龙井43中含量较高,氨基酸和叶绿素在福鼎大白中含量较高。

Xinyangmaojian of seven species such as Xinyangqunti,Baihaozao,Longjing 43,Fudingdabai,Wuniuzao, Yingshuang and Anjibaicha are studied about their sensory quality and chemical composition. The results show that the sensory quality of Wuniuzao and Xinyangqunti is the best,Longjing 43 the worst,this may be related to tea-making. However,tea polyphenols and caffeinare are in higher levels of Longjing 43,amino acid and chlorophyll in Fudingdabai higher are in higher levels.