三个茶树新品种加工手工滇红碎茶品质对比研究

Quality Comparative Study on Yunnan Manual Broken Black Tea of 3 New Tea Tree Varieties

为研究不同茶树品种对滇红碎茶品质的影响,以国家级茶树良种‘云抗10号’为对照,选取省级茶树新品种‘云茶红1号’、‘云茶红2号’和‘云抗12号’3个茶树新品种为试验对象,按照统一采摘标准及加工方法制成手工滇红碎茶,比较主要生化成分测定结果和感官审评结果。结果表明:3个茶树新品种茶样的内含物质丰富,生化成分比例协调;感观审评5项因子的评分结果有2个品种比对照高,得分从高到低依次为‘云抗12号’、‘云茶红2号’、‘云抗10号’、‘云茶红1号’,说明3个茶树新品种均可作为生产滇红碎茶的选用品种,尤其以‘云抗12号’、‘云茶红2号’为宜。

To study the influence of different tea tree varieties on the quality of Yunnan manual broken blacktea, new provincial tea tree variety‘Yunchahong 1＇,‘Yunchahong 2＇and‘Yunkang 12＇were selected as thetest objects and the national improved tea tree variety‘Yunkang 10＇was used as the control, and then Yunnanmanual broken black tea was made under the same picking and processing standard. The results of the mainbiochemical components and sensory evaluation were compared. The results showed that samples of the 3 newtea tree varieties contained rich components and the proportion of biochemical composition was coordinating.In analyzing the comprehensive score of 5 factors on sensory evaluation, the score of 2 varieties were higherthan that of the control. The comprehensive score from high to low was‘Yunkang 12＇,‘Yunchahong 2＇,‘Yunkang 10＇and‘Yunchahong 1＇successively. It concluded that the 3 new tea tree varieties could be usedas selection variety to process Yunnan manual broken black tea, especially‘Yunkang 12＇and‘Yunchahong2＇were advisable.