不同品种茶树夏秋季鲜叶的机采适宜性及其藏茶适制性研究

Research on Suitability of Mechanical Plucking of Summer and Autumn Fresh Leaves of Different Varieties of Tea Trees and Suitability of Tibetan Tea Preparation

【目的】分析不同茶树品种夏秋季鲜叶对机械采摘的适宜性和机采原料的藏茶适制性,并筛选出适宜机采且适制藏茶的茶树品种,旨在节本增效、提高藏茶产量和品质的目的。【方法】以宜宾地区引进或选育的17个茶树品种为供试材料,进行田间对比试验,测定并比较各茶树品种夏秋季机采鲜叶产量、机采芽叶机械组成、生化成分以及机采鲜叶所制藏茶干茶感官品质的差异。【结果】川茶2号、巴渝特早、蒙山9号、川农黄芽早、川沐28、中茶302和天府红1号机采鲜叶产量显著高于对照福鼎大白茶,其中川茶2号、蒙山9号、川农黄芽早、川沐28和天府红1号机采鲜叶嫩度、整齐度和完整性较好;川沐318、川茶2号、川沐28、巴渝特早和中茶302等品种机采鲜叶主要生化成分含量(水浸出物、氨基酸、茶多酚、可溶性糖和咖啡碱)显著高于对照和其他品种,具有良好的生化品质基础,同时感官审评结果显示川茶2号、巴渝特早、中茶302、川农黄芽早等品种审评总得分≥86分,其中川茶2号茶样滋味带糖香,香气纯正,综合品质最优。而且上述品种一芽五、六叶的氟含量低于150 mg/kg。【结论】综合评价各品种机采鲜叶产量、机械组成、生化成分和藏茶感官品质,川茶2号、中茶302、巴渝特早、川农黄芽早和蒙山9号夏秋季鲜叶适宜机采,而且所制藏茶感官品质佳,因此这5个品种可以在雅安藏茶生产区推广种植。

【Objective】To analyze the suitability of fresh leaves of different tea tree varieties in summer and autumn to mechanical plucking and the suitability of Tibetan tea processed by machine-plucked leaves,and to screen tea tree varieties that are suitable for mechanical plucking and suitable for Tibetan tea,aiming of cost saving and efficiency enhancement and improve the output and quality of Tibetan tea.【Method】17 tea tree varieties introduced or bred in Yibin area were used as test materials to carry out field comparative tests,and the yield of fresh leaves,mechanical composition of bud leaves,biochemical composition and sensory quality of Tibetan tea processed by machine-plucked fresh leaves were determined.【Result】The yield of fresh leaves harvested by machine of Chuancha No.2,Bayu Tezao,Mengshan No.9,Chuannong Huangyazao,Chuanmu 28,Zhongcha 302 and Tianfuhong No.1 were significantly higher than that of the control Fuding Dabai.Among them,the machine-plucked fresh leaves of Chuancha No.2,Mengshan No.9,Chuannong Huangyazao,Chuanmu 28 and Tianfuhong No.1 had the better uniformity and integrity.The contents of main biochemical components(water extracts,amino acids,tea polyphenols,soluble sugars and caffeine)in machine-plucked leaves of Chuanmu 318,Chuancha No.2,Chuanmu 28,Bayu Tezao,and Zhongcha 302 were significantly higher than that of the control and other varieties,indicating a good biochemical quality basis for tea processing.At the same time,the sensory evaluation results showed that the total scores of Chuancha No.2,Bayu Tezao,Zhongcha 302,Chuannong Huangyazao and other varieties were greater than 86 points.Among them,Tibetan tea made from Chuancha No.2 had sweet taste,pure aroma and the best comprehensive quality.In addition,the fluoride content of the five and six leaves of the above varieties were lower than 150 mg/kg.【Conclusion】Based on a comprehensively evaluation of the yield,mechanical compositions of bud leaves,biochemical compositions and sensory quality,fresh leaves in summer and autumn of Chuancha No.2,Zhongcha 302,Bayutezao,Chuannong Huangyazao and Mengshan No.9 were suitable for mechanical plucking.Moreover,the sensory quality of the Tibetan tea processed by these varieties were better.Therefore,these varieties can be promoted and planted in Yaan Tibetan tea production area.