荷叶茶、荷花茶专用荷花品种筛选及荷叶复配茶配方研究

Screening of Special-purpose Lotus Cultivar of Leaf Tea and Flower Tea and Formula of Compounding Lotus Leaf Tea

以16个荷花品种为试材,采集其叶、花分别制作荷叶茶、荷花茶,通过对茶汤进行感官品质审评,筛选出口感较好的3个品种’中国红•延安’、‘披针红13'、‘珠峰翠彩'可作为荷叶茶专用品种;所有品种餉荷花茶口感评价均较低。进一步将3个品种的荷叶茶与雨花茶进行不同比例的复配,通过感官品质、多酚、游离氨基酸、黄酮等活性物质含量比较,最终选出荷叶:茶叶=1:5的比例为最佳的复配比例,其口感明显好于荷叶茶,更受大众欢迎,且活性物质含量也高于荷叶茶。本研究为荷叶茶、荷叶复配茶的产业化生产提供了科学依据。

Using 16 lotus cultivars as study material,harvested its leaf and flower and made leaf tea and Hower tea,sensory quality of tea soup were assessed.4 Zhongguohong,•Yan'an 4 Pizhenhong 13'and ‘Zhufengcuiying'were top 3 good taste special-purpose lotus cultivars of leaf tea.Taste assess of flower tea of all of cultivars was low.Furthermore,compounding of leaf tea of top 3 lotus cultivars and Yuhua Tea as different ratio,and the sensory quality,content of polyphenol,free amino acid,and flavones of compounded tea were compared,and lotus leaf:tea=1:5 was the best compounded ratio,its taste was better and more popular,its content of those active substance was higher than lotus tea.This study provide scientific basis for industrial production of lotus leaf tea and lotus flower tea.