不同时期不同黔茶1号茶产品品质评价

Quality Evaluation of Different Tea Products from Qiancha 1 Variety in Different Periods

为更好地开发和利用贵州地方特色茶树新品种黔茶1号资源,以不同时期黔茶1号茶树的鲜叶(1芽1叶),经不同加工工艺制成的绿茶和黄茶为研究对象,采用感官审评、理化成分分析方法和Duncan多重比较法,根据不同时期不同茶类的生化成分和呈味物质变化的特点,建立呈味物质和生化成分之间的联系,为黔茶1号系列产品研究提供理论基础。结果表明:不同时期的绿茶和黄茶茶样中春季感官品质最优,秋季次之,夏季最差;相同时期的黄茶感官品质优于绿茶,而卷曲形绿茶较直条形绿茶品质好;酚/氨值大小为春季<秋季<夏季,茶氨酸含量和儿茶素品质指数大小为春季>秋季>夏季。黔茶1号茶树新品种非常适合制作卷曲形优质绿茶,加工黄茶系列产品具有很好的前景。

In order to better develop and utilize resources of Qiancha 1 variety,a new tea breed with local characteristics in Guizhou province,fresh leaves,1 bud,1 leaf and 1 bud,of Qiancha 1 tea tree were taken in different periods,and green tea and yellow tea were made by different processing techniques.They were used the sensory evaluation,physical and chemical composition analysis methods,and Duncan multiple comparison method.It was established that the relationship was between taste substances and biochemical components basing on characteristics of changes in biochemical components and taste substances of different teas in different periods,and these provided a theoretical basis for the research of series of products by Qiancha 1.The results showed that among the green tea and yellow tea samples from different periods,best sensory quality was these samples in spring,followed by autumn,and the worst in summer;The sensory quality of yellow tea in the same period was better than green tea,while curly shaped green tea had better quality than straight ones;Ratios of polyphenol to amino acid value in spring were smaller than that in autumn,summer samples had the highest values,theanine content and catechin quality index in spring were higher than those in autumn,and summer samples had the lowest values.Qiancha 1 variety was very suitable for making high-quality curly green tea,and processing yellow tea series products had a good prospect.