惠州地方特色茶的品质分析及发展建议

Analysis on the quality of local tea in Huizhou city and suggestions for its industrialization

概述惠州地方特色茶的生产历史、主要产茶县(区)及茶叶生产现状,并采集惠州地方特色茶代表性绿茶、红茶、紫芽茶及代用茶(甜茶、辣木茶)样品,测定其主要品质成分含量。结果显示,惠州客家炒青绿茶含茶多酚21.27%～42.28%、氨基酸1.66%～5.48%、咖啡碱1.80%～3.57%、可溶性糖2.57%～5.75%,水浸出物含量38.22%～53.53%,酚氨比4.96～18.28,其中紫芽茶含花青素1.11%～1.50%(为非紫芽茶的1.69倍),其生化品质特点与广东梅州、河源等地的客家炒青绿茶相近;新近开发的惠州红茶生化品质符合红茶标准,有待进一步发展;甜茶、辣木茶内含物丰富,具有一定保健功效,且多酚、咖啡碱含量低,开发营养功能产品前景好。

This paper outlined the production history,main producing counties（districts） and production status of Huizhou local characteristic teas. Samples of green tea,black tea,purple bud tea and substitute tea（sweet tea and Moringa tea） representative of Huizhou local characteristics tea were collected,and their main quality components were determined. The results showed that Huizhou Hakka fried green teas contained polyphenols 21.27%-42.28%,amino acid 1.66%-5.48%,caffeine 1.80%-3.57%,soluble sugar 2.57%-5.75%, water extract 38.22%-53.53%,phenol ammonia ratio 4.96-18.28. Anthocyanin of purple bud tea was 1.11%-1.50%（average content was 1.69 times that of non-purple bud teas）,its biochemical quality characteristics are similar to Hakka fried green tea in Meizhou and Heyuan of Guangdong. Huizhou black tea was newly developed,its biochemical quality conformed to the standard of black tea and needs further development. Sweet tea and Moringa tea were rich in contents,low content of polyphenols and caffeine,so that had certain health care function and good prospects for the developing nutrition functional products.