‘茗科1号’等5个福建乌龙茶品种的白茶适制性鉴定

Quality Appraisal on White Teas Processed from Fujian Oolong Cultivars (Camellia sinensis)

为探明福建乌龙茶品种的白茶适制特性,本试验综合比较了5个福建乌龙茶品种(‘茗科1号’、‘黄观音’、‘黄棪’、‘奇兰’、‘梅占’)和3个传统白茶加工用种(‘福鼎大毫茶’、‘福安大白茶’、‘福云6号’)在相同生产工艺条件下采制白茶的感官品质,并对其鲜叶原料与成品白茶主要滋味和香气成分进行了检测分析。结果表明适制乌龙茶品种制成白茶虽然在外形色泽方面不及传统白茶加工用种,但将其应用于开发花香型白茶具有较为明显的内质优势。2种不同适制特性的茶树品种鲜叶制成白茶,其游离氨基酸和咖啡碱含量均有明显提高。传统白茶加工用种鲜叶及其采制白茶以碳氢化合物为其主要特征或较高含量香气成分,而适制乌龙茶品种鲜叶及其制成白茶则富含醇类、醛类、酮类及酯类等多种花香成分。该香气组成分别与传统白茶加工用种和适制乌龙茶品种采制白茶的品质特征相符合。

To evaluate the quality of white teas processed of the leaves from various Fujian oolong tea cultivars ( Camellia sinensis ), a chemical analysis and a sensory panel were conducted. The white teas processed with the leaves plucked from Mingke 1 , Huangguanyin, Huangdan, Qilan , and Meizhan were compared to those processed under the same processing conditions from 3 traditional white tea cultivars, Fuding Dahaocha, Fuan Dabaicha , and Fuyun 6 . The taste and aroma of the raw fresh leaves and finished white teas were determined. The appearance color of the white teas processed from the oolong cultivars was judged to be not as appealing as that of the samples produced from the traditional white tea varieties. On the other hand, the oolong cultivars seemed more desirable regarding the development of floral scent in the resulting tea. The withering process increased the contents of free amino acids and caffeine from the raw leaves of both white and oolong tea bushes. Hydrocarbons were the major and characteristic compounds responsible for the fragrance of the finished white teas processed from the traditional white tea cultivars. Whereas, the white teas processed from the oolong tea cultivars were rich in aromatic alcohols, aldehydes, ketones, and esters. The chemical compositions in either white teas were consistent with the characteristics evaluated by the sensory panel. The results obtained would provide a guideline for the selection of tea cultivars to process white tea products.