土壤微量营养元素对武夷肉桂茶品质的影响

Effect of Soil's Micronutrient Element on the Quality of Wuyi Rougui Tea

对丹岩区和名岩区各5个取样点的武夷肉桂茶树鲜叶生化成分进行分析。结果表明,名岩区肉桂茶树鲜叶中茶多酚、氨基酸、咖啡碱含量总体均高于丹岩区,名岩区的茶树鲜叶具有比丹岩区更优的物质基础。名岩区产的肉桂成品茶的主要生化成分茶多酚、氨基酸和咖啡碱含量亦略高于丹岩区,其他成分差异不显著。测定武夷肉桂茶树鲜叶和成品茶微量营养元素表明,二者在全铜含量上呈显著性相关,且丹岩区肉桂茶树鲜叶的Cu含量显著高于名岩区。对土壤微量营养元素分析表明,丹岩区的Cu、Zn含量显著高于名岩区,而Fe、Mn含量差异不显著。

Analysing chemical compounds of Rougui tea cultivar fresh leaves planted in different place, we found that polyphenol compounds, amino acids and caffeine of the tea trees in Mingyan are higher than those of tea trees planted in Danyan. So that the fresh leaves in Mingyan are better than Danyan. Rougui tea produced in Mingyan comparing with that produced in Danyan, polyphenol compounds, amino acid and caffeine of Rougui tea produced in Mingyan are higher, but other compounds are no significant differences. Analysing trace elements, we found that copper are significant correlation between fresh leaves and tea product. Copper of fresh leaves in Mingyan are higher than Danyan. Conversely, copper and zinc in soil of Danyan are significant higher than that of Mingyan, iron and manganese are no significant difference.