不同茶树品种秋季鲜叶超微绿茶粉适制性研究

Suitability of autumn fresh leaves from different teacultivars for processing ultrafine green tea powder

为提高秋季茶树资源利用率,探索秋季鲜叶的深加工利用途径,本文选取茶树品种‘桂绿1号’、‘福鼎大毫’和‘浙农117’,通过对其所制备的超微绿茶粉进行理化分析和感官审评,进而筛选适制超微绿茶粉的茶树品种。结果表明,三种茶树品种秋季鲜叶经过蒸青、干燥、研磨和过筛后,‘福鼎大毫’茶树品种所制备的超微绿茶粉感官审评得分最高;在理化成分中,‘福鼎大毫’和‘桂绿1号’的氨基酸、叶绿素和茶多酚含量无显著差异,但‘福鼎大毫’的酚氨比最低。综合分析可得,相比‘桂绿1号’和‘浙农117’,‘福鼎大毫’秋季鲜叶所制备的超微绿茶粉品质最优。

To improve the utilization of autumn tea leaf resources and explore their deep processing and utilization,we selected tea cultivars‘Guilv No.1’,‘Fudingdahao’,and‘Zhenong No.117’to investigate their suitability of processing ultrafine green tea powder based on physicochemical analysis and sensory evaluation.The results showed that among ultrafine green tea powders made using autumn leaves of different tea cultivars by steaming,drying,grinding,and sieving,the one prepared from cultivar‘Fudingdahao’had the highest sensory evaluation score.Analysis of the physicochemical components showed that‘Fudingdahao’and‘Guilv No.1’had no significant differences in amino acid,chlorophyll,and tea polyphenol content,but the ratio of polyphenol to amino acids was the lowest in‘Fudingdahao’.It is concluded that the ultrafine green tea powder prepared from cultivar‘Fudingdahao’has the best quality among the tested cultivars.