遮荫处理对胶东丘陵地区设施夏茶品质的影响

Effect of Shading Treatment on Summer Green Tea Quality in Jiaodong Hilly Area

苦涩味是影响胶东丘陵地区夏、秋绿茶品质的主要因素。通过对6—7月的设施茶园进行遮荫处理,对遮荫后茶园的光照和土壤环境变化进行检测、对茶叶与茶汤中苦涩味相关的主要化学成分进行分析,并制作茶样进行感官评测。结果表明,遮荫处理能有效降低茶园光照强度,提高土壤含水量,降低土壤温度,使夏季茶树也能在适宜的环境下生长;遮荫使茶叶中茶多酚含量降低,优化了氨基酸和茶多酚组分;同时叶绿素、含水量和水浸出物也增加;感官上,遮荫有效地降低了胶东丘陵地区夏茶的苦涩味,汤色更明亮,香气更持久,从而提高了胶东丘陵地区夏茶的品质。

Bitter and astringent taste is the key limiting factor of summer and autumn green tea quality in Jiaodong hilly area.Through shading treatment on the tea plantations from June to July,the environmental changes and tea biochemical composition related to the bitter and astringent taste were analyzed,and the tea samples were made for sensory evaluation.The results indicated that shading treatment could effectively reduce the light intensity of tea plantation,increase soil water content and reduce soil temperature,make tea tree grow in optimized environment in summer;shading treatment could reduce the content of tea polyphenols,optimize the ratio of amino acids and tea polyphenols components;while chlorophyll,water content and water extract also increased;shading treatment effectively reduced the bitter taste of summer tea,soup was more brighter,chestnut taste was more lasting,thereby enhancing the quality of summer tea in Jiaodong hilly area.