双峰山茶叶品质分析及产品质量标准化生产路径--以孝感市双峰山剥岸村绿茶为例

Quality Analysis of Shuangfeng Mountain Tea and Production Path of Product Quality Standardization:A Case Study of Green Tea in Xiaogan City

以孝感市双峰山区域高山野生茶和人工种植茶为研究对象,通过对茶叶的感官评审与茶叶有效成分、有害物质的测定,分别对其品质进行分析。研究表明:高山野生茶外形扁直较光滑,色泽深绿较润,汤色较明亮,香气清香,滋味较清醇爽,带鲜,有青涩味,叶底较嫩匀尚成朵,感官评审得分为89.00;高山野生茶的有效成分的含量分别为:水浸出物含量为50.2%,茶多酚的含量为21.5%,咖啡碱的含量为3.4%,水浸出物、茶多酚含量和咖啡碱的含量与人工种植茶的物质含量基本相同,游离氨基酸与可溶性总糖含量分别为4.2%、8.27%,酚氨比为5.11,茶氨酸的含量为1.54%,游离氨基酸和茶氨酸的含量均高于人工种植茶,酚氨比低于人工种植茶;野生绿茶的有害物质的含量均低于国家标准范围,其中铬、镉、氟化物的含量较人工种植茶的含量少,未检测出砷和锡的含量。总体上看,双峰山茶叶整体品质优良,高山野生茶的污染较低,有其特定的产品特点和优势。农村合作社模式无法确保农民的茶叶收入稳定,不适合市场化运作,可以由省市级科研机构对茶树品种和人工炒制步骤进行优化改良,进一步提升产品质量,引入当地茶叶企业标准化生产,确保产品销路稳定、把控品质,实现各方面双赢局面。

In this study,wild alpine tea and artificial tea in Shuangfeng Mountain area of Xiaogan City were selected as the research objects.The quality of tea was analyzed by sensory evaluation and the determination of effective components and harmful substances of tea.The results showed that alpine wild tea was flat and smooth in appearance,dark green and moist in color,bright in soup color,fragrant in aroma,fresher and fresher in taste with a green and astringent taste and the leaf base was tender and even.The sensory evaluation score was 89.00.The active components of alpine wild tea are as the following.The content of water extract was 50.2%,the content of tea polyphenols was 21.5% and the content of caffeine was 3.4%.The content of water extract,tea polyphenols and caffeine was basically the same as that of artificial tea.The content of free amino acid and soluble total sugar were 4.2% and 8.27% respectively,the phenol-ammonia ratio was 5.11 and the content of theanine was 1.54%.The contents of free amino acids and theanine were higher than those of artificial tea and the ratio of phenol to ammonia was lower than that of artificial tea.The contents of harmful substances in wild green tea were all lower than the national standard range,and the contents of chromium,cadmium and fluoride were less than those in artificial tea and no arsenic and tin were detected.On the whole,Shuangfeng Mountain tea's overall quality is good,alpine wild tea pollution is low with specific product characteristics and advantages.The rural cooperative mode cannot ensure the stability of farmers' tea income and is not suitable for market operation.Provincial and municipal scientific research institutions can optimize and improve tea tree varieties and manual roasting steps,further improve product quality,introduce standardized production of local tea enterprises,ensure stable product sales,control quality and achieve a win-win situation in all aspects.