不同遮荫处理对绿茶品质的影响

Effects of different degrees of shading on green tea quality

苦涩味重是影响夏、秋绿茶品质的重要因素。通过对不同季节的茶园进行不同程度的遮荫处理,对茶叶中与茶汤苦涩味相关的主要化学成分进行分析。结果表明,遮荫处理能使茶叶中氨基酸含量增加;茶多酚含量、酚氨比比值降低,优化了氨基酸和儿茶素组分,同时叶绿素含量也增加,从而提高了绿茶的品质。遮荫处理对于夏茶的影响较大,秋茶次之,春茶的影响较小,且双层黑色遮荫网的效果优于单层黑色遮荫网的效果。

Bitterness and astringency of the summer-autumn tea affect tea quality. The effect of shading on chemical compositions related to bitterness and astringency in tea leaves at different growing seasons was investi- gated. The results showed that the amino acids increased, the tea polyphenols and the ratio ofpolyphenols decreased, which optimizing the amino acid and catechin components; moreover, total chlorophyll content increased, which indicated that shading could effectively improve the tea quality. The degree of shading effect on the tea quality was： summer 〉 auttLrnn 〉 spring. The double-layer cover of a black net gave a better result than the mono- laver cover.