狗牯脑2号茶树红茶适制性研究

Study on Suitability of Black Tea Processing by Gougunao 2 Tea Tree

【目的】探明狗牯脑2号茶树品种的红茶适制性,为狗牯脑茶树资源开发利用和丰富地方茶产品种类提供技术支撑。【方法】以遂川种植的福鼎大白为对照,遂川本地自育的狗牯脑2号、狗牯脑群体种为试验对象,进行红茶适制性研究,对比分析各茶树品种红茶制品的理化成分、茶色素含量和感官品质。【结果】狗牯脑2号和狗牯脑群体种红茶制品的水浸出物含量分别为35.48%与39.78%,游离氨基酸含量分别为3.19%与2.91%,均显著高于福鼎大白;狗牯脑群体种和福鼎大白红茶制品的茶多酚和咖啡碱含量较高,显著高于狗牯脑2号。红茶制品的茶色素(茶黄素、茶红素和茶褐素)含量方面,狗牯脑2号和狗牯脑群体种略优于福鼎大白。红茶制品综合感官品质评分狗牯脑2号为92.30分,狗牯脑群体种为91.05分,均明显高于福鼎大白。【结论】狗牯脑2号和狗牯脑群体种均适制红茶,尤其以狗牯脑2号红茶品质更优,整体呈汤色橙红明亮、滋味浓强醇厚、香气清鲜甜韵的特点。结合遂川红茶加工工艺技术,在加工过程中适度提高干燥温度、延长干燥时间有利于提高红茶关键香气物质含量,提升红茶品质。

【Objective】The suitability of black tea processed by Gougunao 2 tea tree was explored to provide the technical support for exploiting and utilizing Gougunao tea tree resources and enriching local tea products.【Method】Taking Fuding Dabai cultivated in Suichuan as the control,the suitability of black tea processed by local self-breeding Gougunao 2 and Gougunao-quntizhong was studied to compare and analyze the physical-chemical component,tea pigment content and sensory quality of black tea products processed by these three tea varieties.【Result】The water extract contents of black tea processed by Gougunao 2 and Gougunao-quntizhong were 35.48%and 39.78%respectively,while their free amino acids were 3.19%and 2.91%,the both indicators were significantly higher than those of Fuding Dabai.The tea polyphenols and caffeine contents of black tea processed by Gougunao-quntizhong and Fuding Dabai were significantly higher than that of Gougunao 2.The tea pigments,including theaflavin,thearubigin and theabrownine,of Gougunao 2 and Gougunao-quntizhong were slightly better than that of Fuding Dabai.The comprehensive sensory quality score of black tea processed by Gougunao 2 and Gougunao-quntizhong was 92.30 and 91.05 respectively,which was significantly higher than that of Fuding Dabai.【Conclusion】Gougunao 2 and Gugunao-quntizhong are suitable for processing black tea,especially of Gugunao 2 black tea with better quality,which is featured with red-orange and bright soup,strong and full-bodied taste,and fresh and sweet fragrance.Combined with process technology of Suichuan black tea,appropriate increase in drying temperature and prolongation of drying time in process of black tea are more conducive to improving the key aroma substance content,thereby increasing the quality of black tea.