铜仁市夏秋绿茶适制品种筛选研究

Study on the Selection of Suitable Varieties of Summer and Autumn Green Tea in Tongren City

为改善铜仁市夏秋绿茶品质,提高夏秋茶原料利用率,以福鼎大白茶作对照,从铜仁市主栽茶树品种中筛选出香山早1号、浙农113及中茶108,通过分析其农艺性状、感官品质及生化成分,进行夏秋茶适制性研究。结果表明:中茶108、浙农113持嫩性强、叶质柔软,农艺性状优于福鼎大白茶;中茶108及浙农113制作的夏秋绿茶感官品质均优于福鼎大白茶;以《贵州绿茶第2部分:卷曲形茶》(DB52/T 442.2-2017)为品质判定依据,中茶108加工的夏秋绿茶感官品质均达到一级及以上标准;在内含成分上,3个供试品种加工的夏秋绿茶生化成分指标均达到一级及以上标准,尤其是中茶108,加工得到的夏秋绿茶均表现出高水浸出物、高游离氨基酸、低酚氨比、低儿茶素的生化特性,且配比适当。综合分析,中茶108加工的夏秋绿茶达到一级及以上优质绿茶标准。

In order to improve the quality of summer and autumn green tea in Tongren City,to improve the utilization rate of summer and autumn tea raw materials,Fuding Dabai Tea was used as a control to screen Xiangshanzao No.1,Zhenong 113 and Zhongcha 108 from the main tea varieties in Tongren City.The agronomic traits,sensory qualities and biochemical components were used to study the suitability of summer and autumn tea.The results showed that Zhongcha 108 and Zhenong 113 were tender and soft,and the agronomic traits were better than Fuding Dabai Tea;the sensory qualities of summer and autum green tea made by Zhongcha 108 and Zhenong 113 were better than Fuding Dabai Tea;based on the standards of"Guizhou Green Tea Part 2:Curly-shaped Tea"(DB52/T 442.2-2017),the sensory quality of summer and autumn green tea processed by Zhongzha108 reached the first-level and above;the biochemical components of summer and autumn green tea processed by the tested varieties all reached the first-level and above,especially Zhongcha 108,the processed summer and autumn green teas were all performed as high water extract,high free amino acid,low phenol to ammonia ratio,low catechin biochemical characteristics,and the ratio was appropriate.According to comprehensive analysis,the summer and autumn green tea processed by Zhongcha 108 reached the standard of grade I or above.