两种不同茶树品种加工的梵净山红茶品质比较研究与推广

Comparative Study and Extension on Quality of Fanjingshan Black Tea Processed by Two Different Tea Cultivars

“梵净山茶”2015年被认定为铜仁市茶叶区域公共品牌,由铜仁市茶叶行业协会授权方可使用。目前对于梵净山茶的研究主要集中在梵净山翠峰茶、梵净山毛峰茶、梵净山白茶等的研究,对于梵净山红茶的研究较少。本文以梵净山茶区域内栽培的“福鼎大白茶”和“中茶108”两个茶树品种生产的茶叶为原料,根据梵净山红茶加工标准制成梵净山红茶,并对样品进行感官审评,测定样品的干物质、茶水浸出物、茶多酚、咖啡碱以及氨基酸含量。结果表明,以“福鼎大白茶”制作的卷曲形红茶的感官审评综合得分最高,为92.50分。“福鼎大白茶”的茶多酚平均含量在18.5%,比“中茶108”茶多酚平均含量(17.4%)高出1.1%,“福鼎大白茶”游离氨基酸平均含量为4.27%,比“中茶108”游离氨基酸平均含量高出0.67%。本研究结果对梵净山红茶推广具有有利作用,为梵净山茶茶区的茶园生产结构、茶叶加工、茶馆销售及消费者选择茶叶提供了一定的参考价值。

“Fanjingshan Tea”is recognized as Tongren Tea Regional public brand in 2015,and can only be used with the authorization of Tongren Tea Industry Association.At present,researches on Fanjingshan tea mainly focus on Fanjingshan Cuifeng tea,Fanjingshan Maofeng tea,Fanjingshan white tea,etc.,while researches on Fanjingshan black tea are few.In this paper,two tea cultivars,“Fuding Dabaicha”and“Zhongcha 108”,cultivated in Fanjingshan tea area,were used as raw materials to produce Fanjingshan black tea according to the processing standards of Fanjingshan black tea.Sensory evaluation was conducted on the samples to determine the contents of dry matter,tea extract,tea polyphenol,caffeine and amino acid in the samples.The results showed that the curve-shaped black tea made from“Fuding Dabaicha”had the highest sensory evaluation score of 92.50 points.The average content of polyphenols in“Fuding Dabaicha”was 18.5%,1.1%higher than that of“Zhongcha 108”(17.4%),and the average content of free amino acids in“Fuding Dabaicha”was 4.27%,0.67%higher than that of“Zhongcha 108”.The results of this study have a beneficial effect on the promotion of Fanjingshan black tea,and provide a certain reference value for the production structure of tea gardens,tea processing,tea house sales and tea selection of consumers in Fanjingshan tea area.