不同采摘期白化茶的品质分析

Analysis of Quality Differences Between Albino Tea in Different Picking Period

茶叶的采摘期与成茶品质密切相关,以不同采摘期的白叶1号鲜叶为原料,在同一加工工艺下制成绿茶,进行茶多酚、儿茶素类物质等品质成分的分析。结果表明:随采摘期的延后白化茶的茶多酚、游离氨基酸和黄酮类物质含量呈现先上升后降低的趋势,咖啡碱含量呈现升高-降低-升高趋势,可溶性糖含量呈逐渐下降趋势。儿茶素总量在不同采摘期间基本呈显著差异,表现为:4月12日>4月1日>4月17日>4月22日>4月6日。4月6日的白化茶表现出游离氨基酸含量高、茶多酚含量低的特征,其他内含物质较为丰富,所制绿茶品质优良。不同采摘期白化茶的品质成分含量有一定差异,从而影响成茶品质,综合来看以4月6日的鲜叶制作白化茶品质较佳。

The picking period of tea was closely related to the quality of tea.Green tea was prepared from Baiye.1 fresh leaf at different picking periods under the same processing technology,and the physicochemical components of tea polyphenols and catechins were analyzed.The results showed that the contents of tea polyphenols,free amino acids and flavonoids of the delayed albino tea increased first and then decreased.The content of caffeine showed an increasing-decreasing-increasing trend,and the content of soluble sugar showed a decreasing trend.The total amount of catechins showed significant difference in different picking periods,as follows:April 12>April 1>April 17>April 22>April 6.The albino tea picked on April 6 showed high content of free amino acids and low content of tea polyphenols,and other contents were rich.The quality of the green tea was good.The content of physical and chemical components of albino tea at different picking stages was different,which affected the quality of the finished tea,and the quality of albino tea made from fresh leaves on April 6 is better.