不同茶树品种香茶适制性研究

Study on the Suitability for Fragrant Tea of Different Tea Varieties

为了筛选香茶适制品种,选用11个茶树品种为原料,采用生化成分分析结合感官审评的方法,对不同品种香茶适制性进行了比较分析。经感官审评结果表明,中黄1号、白叶1号、黄金芽和丽早香得分最高,嘉茗1号、莲城早和黄金茶得分最低;理化指标检测结果表明,参试的11个品种水浸出物含量高,茶多酚含量低,氨基酸含量高,酚氨比小,均符合优质绿茶对主要内含成分含量要求。综上,对于参试的11个品种而言,以中黄1号、白叶1号、黄金芽和丽早香等4个品种香茶适制性最好,所制香茶感官品质良好,适宜新型、特色香茶产品开发。

In order to screen the suitable varieties of fragrant tea,11 tea varieties were used as raw materials,and chemical components combined with sensory evaluation were analyzed to compare the suitability for fragrant tea of different varieties.The results of sensory evaluation showed that Zhonghuang No.1,Baiye No.1,Huangjinya and Lizaoxiang had the highest scores,Jiaming No.1,Lianchengzao and Huangjincha had the lowest scores;chemical components test results showed that the 11 tested varieties had high water extracts content,low tea polyphenols content,high amino acids content and small ratio of polyphenols to amino acids,which were in line with the requirements of high quality green tea.In summary,among the 11 tested varieties,Zhonghuang No.1,Baiye No.1,Huangjincha and Lizaoxiang had the best suitability for fragrant tea,which were suitable for the development of new and special fragrant tea products.