武夷山茶区不同品种红茶品质成分研究

Analysis of quality components of different varieties of black tea from Wuyishan tea area

对收集到的武夷山茶区10个红茶品种茶样进行感官品质审评和主要生化成分测定。结果表明,在10个茶样生化成分的检测中,咖啡碱含量为2.1%~2.7%,含量较低;茶多酚含量为10.6%~18.0%,游离氨基酸总量为3.0%~3.6%,两者含量较为适中;水浸出物含量为42.7%~43.6%,含量相对较高。感官审评综合得分较高的茶样为玫瑰30号,其外形紧结油润,较为匀整;汤色橙黄,清澈,有金圈;香气纯正,带花香,较为持久;滋味醇厚;叶底红亮匀整。

The sensory quality and main biochemical components of 10 black tea samples collected from Wuyishan tea area were evaluated.The results showed that the content of caffeine in 10 tea samples was 2.1%~2.7%,which was relatively low;the content of tea polyphenols was 10.6%~18.0%,and the total amount of free amino acids was 3.0%~3.6%,both of which were relatively moderate;the content of water extract was 42.7%~43.6%,which was relatively high.The tea sample with a high comprehensive score in sensory evaluation was Rose 30,whose appearance was tight and strong,black and oily,and relatively uniform;the soup color was orange,clear and bright,with a gold circle;high the fragrance was pure,with a floral smell,and more durable;the taste was mellow;the bottom of the leaves was red,bright and even.