遮阳网覆盖对径山抹茶原料生化成分的影响

Effect of Shading Net Covering on Biochemical Components of Jingshan Matcha Raw Materials

抹茶是一种以覆盖茶鲜叶加工而成的蒸青茶(碾茶)为原料,并用专用工具(石磨)碾磨出来的茶产品。原料的品质直接影响抹茶的品质。本试验以径山地区的主要品种鸠坑、迎霜为试材,研究覆盖遮阴对鲜叶性状及茶叶中多酚类、氨基酸类、叶绿素等生化成分含量的影响。结果表明,覆盖遮阴处理不仅能明显提高芽叶的鲜嫩度,而且能明显提高茶叶中叶绿素和游离氨基酸的含量,同时还能有效降低茶叶中多酚类物质的含量,使鲜叶原料的酚氨比大幅度降低。

Matcha is a kind of tea product,which is made from steamed green tea(ground tea)processed by shading fresh tea leaves and milled with special tools(stone mill).The quality of raw materials directly affects the quality of matcha.In this experiment,the main varieties Jiukeng and Yingshuang in Jingshan area were used as test materials to study the effect of shading on the properties of fresh leaves and the contents of polyphenols,amino acids,chlorophyll and other biochemical components in tea.The results showed that shading treatment could not only significantly improve the freshness and tenderness of buds and leaves,but also significantly increase the contents of chlorophyll and free amino acids in tea.At the same time,it could effectively reduce the content of polyphenols in tea,and significantly reduce the phenol-ammonia ratio of fresh leaf raw materials.