不同原料滇红工夫红茶品质特征差异分析

Analysis on the Difference of Quality Characteristics of Dianhong Congou Black Tea Processed with Different Raw Materials

于2021年春季,采摘凤庆大寺乡茶区凤庆大叶种群体种现代茶园、古茶园及大理茶种茶树一芽一叶鲜叶,采用统一传统工夫茶工艺分别制成经典58、古树红茶、野生红茶3种红茶,进行感官审评和生化品质成分分析,并运用植物代谢组学方法初步分析3种茶样的差异物质。感官审评表明,3个样品的外形内质均符合滇红工夫红茶的特征,且野生滇红香气鲜甜香,滋味更加鲜醇。成分分析结果表明,野生滇红的水浸出物、茶多酚、酯型儿茶素、没食子酸、咖啡碱、茶红素及茶黄素的平均含量均低于古树红茶和经典58红茶;游离氨基酸平均含量变化不大。代谢组学技术共检测出15种显著差异的代谢物,样品的差异代谢物具有显著差异性,其中野生红茶差异代谢物、种类最多。总体而言,野生红茶综合品质最高。

The fresh tea leaves were collected from Fengqing tea population grown in the modern and ancient tea gardens and Dali tea population in Dasi Township,Fengqing in the spring of 2021.Three kinds of black tea namely classic 58,ancient tree black tea,and wild black tea,were produced using a unified traditional Congou tea technology.Sensory evaluation and biochemical quality component analysis were carried out,and the differential substances of the three kinds of tea were preliminarily analyzed by plant metabolomics.The sensory evaluation shows that the appearance and internal quality of the samples all conform to the characteristics of Dianhong Congou black tea,and the aroma of wild black tea was more lasting and the taste was fresher.The results of component analysis show that the average contents of water extract,tea polyphenols,ester type catechins,epigallocatechin and caffeine in wild black tea were lower than those in ancient tree black tea and classical 58 black tea.The average contents of free amino acids had little changes.A total of 15 metabolites with significant differences were detected by metabolomics technology.The differential metabolites of the samples were significantly different,among which wild black tea had the most differential metabolites and types.In general,the comprehensive quality of wild black tea was the highest in this study.