六盘水蟠龙镇古茶树试制不同茶类的品质分析

Quality Analysis of Trial-processed Different Tea with Ancient Tea Trees in Panlong Town of Liupanshui

【目的】古茶树资源具有抗旱、抗寒、抗病虫害等各种优质基因,是开发茶叶新产品、丰富茶产品结构的宝库。探明六盘水蟠龙镇古茶树资源鲜叶品质成分及不同工艺对六盘水蟠龙镇古茶树制成茶品质的影响,为开展地方特色茶树新品种的选育及品种改良提供参考。【方法】以六盘水蟠龙镇古茶树鲜叶为原料,采用绿茶工艺、红茶工艺、红茶创新工艺、绿茶创新工艺共4种不同加工工艺试制茶叶,分析比较其水浸出物、茶多酚、咖啡碱、氨基酸、可溶性总糖、酚氨比及儿茶素等生化品质成分和外形、汤色、香气、滋味、叶底等感官品质。【结果】蟠龙镇古茶树茶青水浸出物含量44.17%~53.58%,茶多酚含量28.45%~34.98%,咖啡碱含量2.43%~3.36%,氨基酸总量2.19%~5.35%,可溶性总糖在4.50%~6.58%,酚氨比6.54~14.64。各主要品质成分大致呈绿茶工艺>绿茶创新工艺>红茶工艺、红茶创新工艺的趋势,感官审评得分呈绿茶工艺>绿茶创新工艺>红茶工艺>红茶创新工艺。绿茶工艺制作的茶样感官品质最佳,较协调地保留了生化品质成分;绿茶创新工艺制作的茶样茶香气最好,且各品质感官审评得分和生化品质成分含量仅次于绿茶工艺。【结论】蟠龙镇古茶树主要适制绿茶,初步确定绿茶工艺为古茶树的最佳加工工艺;绿茶创新工艺也适合蟠龙镇古茶树的加工。

【Objective】Ancient tea resources are featured with various elite genes of drought resistance,cold resistance and disease and pest resistance,which are the treasure house for developing new tea products and enriching tea product structures.In order to provide a reference for the breeding and varieties improvement of new tea varieties with local characteristics,the quality component in fresh leaves of ancient tea resource in Panlong Town of Liupanshui and the effects of different processes on quality of tea processed with ancient tea are studied.【Method】Fresh leaves of ancient tea in Panlong Town of Liupanshui are taken as the materials.Four different processes(green tea process,black tea process,innovative process 1 and innovative process 2)are adopted for trial-production tea,and then the biochemical quality components such as water extract,tea polyphenols,caffeine,amino acids,total soluble sugar,ratio of polyphenol to amino acids and catechin and sensory quality such as appearance,liquor color,aroma,taste and infused leaf are analyzed and compared.【Result】The water extract content,tea polyphenols content,caffeine content,amino acids content,total soluble sugar and polyphenol-amino acid ratio of fresh tea leaves in ancient tea of Panlong Town are 44.17%─53.58%,28.45%─34.98%,2.43%─3.36%,2.19%─5.35%,4.50%─6.58%and 6.54─14.64 respectively.The main quality components generally shows green tea process>innovative process>black tea process and innovative process 1,while the sensory evaluation shows green tea process>innovative process 2>black tea process>innovative process 1.【Conclusion】The ancient tea of Panlong Town is suitable for processing green tea.Tea ssed with green tea process has the best sensory quality,and keep the biochemical quality harmoniously.It is preliminary confirmed that the process is the optimum process for ancient tea.Tea processed with innovative process 2 has the best tea aroma,and sensory evaluation score of various quality and biochemical quality component content are next to tea processed with green tea process,and its process is suitable for processing of ancient tea in Panlong Town.