壶瓶山茶区19个优异茶树单株理化品质分析

Analysis on physical and chemical quality of 19 excellent tea plants in Hupingshan tea region

目的研究壶瓶山茶区茶树单株的品质特征及其适制性。方法以壶瓶山19个优异茶树单株的夏梢作为研究对象,测定其叶片形态性状及主要生化成分。结果壶瓶山19个茶树单株夏梢叶形以椭圆形中叶种为主,多数叶面隆起,叶缘多表现为波浪型,叶尖多为渐尖;19个茶样的茶叶生化成分含量存在明显差异。结论 HP-4最适宜制作绿茶, HP-15内含成分丰富,儿茶素品质指数含量较高,具有较好研究前景。

Objective To study the quality characteristics and suitability of individual tea plants in Hupingshan tea area. Methods The summer shoots of 19 outstanding tea trees in Hupingshan were taken as the research objects, the leaf morphology and main biochemical components were determined. Results The summer tip leaves of 19 tea plants in Hupingshan were dominated by elliptical middle-leaf species, most of the leaf surfaces were raised, the leaf margins were mostly wavy, and the leaf tips were mostly acuminate. There were significant differences in the content of biochemical components of 19 tea samples. Conclusion HP-4 is the most suitable for making green tea. HP-15 contains abundant components and has a higher catechin quality index, which has a good research prospect.