红紫芽品种的茶类适制性研究

Research on the Suitability of Teas Made from Fresh Tea Leaves of Purple Tea

以不同季节红叶1号、红叶2号、丹妃三个红紫芽品种(系)为供试原料制成绿茶、白茶和红茶,通过茶叶品质分析及感官审评方法综合评价了红紫芽茶树品种(系)的茶类适制性。结果表明,同一品种(系)制成的绿茶和白茶理化成分含量高于对应的红茶。绿茶中各理化成分含量最高,可溶性糖含量三季平均为4.24%~4.69%,而红茶则为3.54%~3.96%。氨基酸含量在白茶中高于绿茶和红茶,白茶中含量达3.40%以上,而红茶和绿茶中含量在3%左右。红紫芽绿茶中花青素含量夏季>秋季>春季,夏季含量为0.086%~0.115%;除了春季白茶检出痕量的花青素外,其余不同季节的白茶和红茶均未检出花青素。感官审评结果表明,白茶普遍具有优雅、浓郁的花香或果香,滋味甜醇鲜爽的特点;红茶普遍具有甜香浓郁、滋味甜醇鲜爽的特点;绿茶品质成分丰富,汤色呈红紫色。研究认为,红紫芽茶更适合制作红茶和白茶,而制成的绿茶则可以作为一种新型特异茶饮进行推广。本研究为红紫芽茶的深入利用提供了理论基础和实践依据。

Three purple tea varieties(lines),namely Hongye-1,Hongye-2,Danfei in different seasons as test materials,were made into green tea,white tea and black tea.And we assessed the suitability of purple tea varieties(lines)by tea quality analysis and sensory evaluation.The results showed that the contents of physical and chemical contents were higher in green teas and white teas than in black teas.The green teas had the highest physical and chemical contents,which had the average content of 4.24%to 4.69%in soluble sugar in three seasons;while the black teas were 3.54%to 3.96%.Amino acid contents in white teas were higher than in green teas and black teas,which was above 3.40%in white tea;while in black tea and green tea amino acid contents were about 3%.Green teas made with purple tea had the highest content of anthocyanins in summer,second in autumn and lowest in spring.Anthocyanin contents in green teas were 0.086%to 0.115%in summer.In addition to the trace anthocyanins detected in spring white tea,neither white tea nor black tea were detected with anthocyanins in different seasons.Sensory evaluation showed that the white teas made from the purple tea were rich in elegant floral or fruit aroma,with sweet and mellow tastes;the black tea had the characteristics of rich sweetness aroma,sweet and fresh taste;and the green tea retained more quality components,and had reddish violet soup color.Therefore,purple tea was more suitable to be made into black tea and white tea;and green tea could be popularized as a new special tea drink.This study provides a theoretical and practical basis for the further use of purple tea.