春茶不同采摘期对茶叶品质的影响

Effects of Picking Time on Quality of Spring Tea

茶叶的采摘期与茶叶的品质密切相关,为获得品质佳的春茶,以福鼎大白茶为试验材料,在不同采摘期取茶树的一芽二叶,进行茶多酚、氨基酸、咖啡碱、儿茶素和叶绿素等活性成分的分析,并在同一加工工艺下将其制成绿茶进行茶叶感官审评分析。结果表明:随着采摘期的延后,春茶中茶多酚和儿茶素的含量持续上升,在4月27日采摘的茶多酚和儿茶素含量分别达24.62%和110.33mg/g;氨基酸和咖啡碱的含量持续下降,在3月23日采摘的含量最高,分别为4.52%和4.81%;叶绿素和水浸出物的含量波动较大。清明前茶样的感官评价综合得分最高,之后随采摘期的延后,品质综合得分逐渐下降。结论:不同采摘期茶树鲜叶主要生化成分含量有一定差异,进而影响茶叶品质,以清明前(4月5日之前)加工所制春茶品质最佳。

The picking time is closely associated with tea quality. In order to get the quality spring tea, Fudlngdabaicha was used as experimental material in this study, tea polyphenols, amino acids, caffeine, catechins and chlorophyll of the one bud and two leaves were measured under different picking times. Finally,fresh tea bud and leaves were made into tea with the same processing technology for tea sensory evaluation analysis. Results： Contents of tea polyphenols and catechins in spring tea continued to rise, reaching 24.62% of dry weight and 110.33 mg/g of spring tea on April 27 respectively with the continuotls picking period. Contents of amino acids and caffeine continued to decline, with the highest contents on March 23, respectively reached 4. 52% and 4. 81%. Nontheless, chlorophyll and water extract contents fluctuated. Sensory evaluation results show that the comprehensive score of spring tea near the Qingming festival was the highest~ then the score of the spring tea decreased gradually with the continuous picking period. Conclusion .： Significant differences were found in the main biochemical components of fresh leaves in different picking periods which may largely affect the quality of tea. The spring tea with the best quality was processed near Qingming （April 5）.