Xianning City is a main tea producing area in Hubei Province,the capital of"border-selling tea"in China,and an important starting point for the Ten-Thousand-Mile Tea Road across the Eurasian continent.This p...Xianning City is a main tea producing area in Hubei Province,the capital of"border-selling tea"in China,and an important starting point for the Ten-Thousand-Mile Tea Road across the Eurasian continent.This paper studies the tea industry in Xianning from the aspects of top 100 counties of tea industry,important agricultural cultural heritage,famous Chinese historical and cultural villages,China’s time-honored brands,major brands,and designated production enterprises of border-selling tea.Besides,it introduces intellectual property resources of the tea industry from traditional knowledge,biological genetic resources,new plant varieties,patents,geographical indications,trademarks,etc.Then,it analyzes major problems in the inheritance,innovation and high-quality development of Xianning tea,especially the border-selling tea.Finally,it comes up with constructive recommendations of starting the cultural inheritance and development project and upgrade project of the tea industry to build the capital of China’s border-selling tea.展开更多
[Objective] Many strata emerge in the high-quality tea producing area in Qionglai Mountains,which belongs to Mesozoic Cretaceous(K),Mingshan Fm(E1-2mn)and Dayi conglomerate Team(N)of Cenozoic Tertiary System as well a...[Objective] Many strata emerge in the high-quality tea producing area in Qionglai Mountains,which belongs to Mesozoic Cretaceous(K),Mingshan Fm(E1-2mn)and Dayi conglomerate Team(N)of Cenozoic Tertiary System as well as Quaternary System(Q).Analysis on the migrating features of soil heavy metal from each stratum to tea leaves showed that the enrichment ability of elements was Cu>Cd>Zn>Ni>Hg>As>Cr>Pb.By comparing the soil background values with the soil base values of Sichuan hilly area and Chengdu economic region,it could be concluded that Cd,Hg,Mo,Pb and Se were enriched,and other metal elements existed at a level close to that of the comparing areas.The pH was a little acidic,and high quality tea cultivation could be developed here at present.With the increase of human activities,the environment of study area tends to deteriorate.Therefore,land planning and use should be reasonable.The government should control the environment nearby and prevent pollution.展开更多
Wuling Mountain Area of Hubei Province is a key tea-producing area in China,and the tea industry is its agricultural pillar industry.First,this paper introduces the tea industry in Wuling Mountain Area.Then,from tradi...Wuling Mountain Area of Hubei Province is a key tea-producing area in China,and the tea industry is its agricultural pillar industry.First,this paper introduces the tea industry in Wuling Mountain Area.Then,from traditional knowledge,biological genetic resources,new plant varieties,patents,geographical indications,trademarks,etc.,it studies the intellectual property resources of its tea industry.Next,it analyzes main problems of its intellectual property protection and inheritance,innovation and development.It also discusses the strategy of inheritance,innovation and high-quality development of the tea industry in this ethnic area in the context of the strategy of strengthening the country with intellectual property rights and the strategy of rural revitalization.Finally,it comes up with pertinent recommendations,including implementing the traditional tea production process and technical protection project,protecting the biological genetic resources of tea trees,cultivating new varieties of tea plants bred independently,creating high value patents,building regional public brands,and strengthening intellectual property protection.展开更多
以赤壁群体种茶叶为原料加工青砖茶,采用顶空固相微萃取法结合气相色谱-质谱仪联用技术,对青砖茶初制、渥堆过程中样品的挥发性成分进行了分析鉴定。结果表明,青砖茶初制、渥堆加工过程中共鉴定出62种挥发性风味物质,在鲜叶至渥堆结束后...以赤壁群体种茶叶为原料加工青砖茶,采用顶空固相微萃取法结合气相色谱-质谱仪联用技术,对青砖茶初制、渥堆过程中样品的挥发性成分进行了分析鉴定。结果表明,青砖茶初制、渥堆加工过程中共鉴定出62种挥发性风味物质,在鲜叶至渥堆结束后的7个样品中分别鉴定出45、41、41、40、43、42和48种挥发性风味物质。在鲜叶至晒干阶段,青砖茶香气含量较高的依次为醛类、醇类、酯类和酮类等化合物,而在渥堆期间受到微生物的作用,烯醛、酮类、甲氧基苯类和呋喃类风味物质明显增加,醇类和酯类风味物质明显减少。β-紫罗酮、芳樟醇、顺-4-庚烯醛、反,顺-2,6-壬二烯醛、癸醛、反-2-壬烯醛、反,反-2,4-庚二烯醛、1-辛烯-3-醇、壬醛、α-紫罗酮、1-戊烯-3-酮、2-辛烯-1-醛等12个气味活度值(odor active value,OAV)均值大于1的香气化合物对青砖茶不同加工阶段的风味变化有着重大贡献。渥堆是青砖茶挥发性风味成分形成的关键步骤,青砖茶毛茶的香气特征性成分有:反,反-2,4-庚二烯醛、2-辛烯-1-醛、反,顺-2,6-壬二烯醛、壬醛、苯乙醛、β-环柠檬醛、β-紫罗酮、α-紫罗酮、1,2,3-三甲氧基苯和α-萜品醇等。展开更多
基金Supported by Special Soft Science Research Project for Hubei Province Science and Technology Innovation Talents and Services(2022EDA060)。
文摘Xianning City is a main tea producing area in Hubei Province,the capital of"border-selling tea"in China,and an important starting point for the Ten-Thousand-Mile Tea Road across the Eurasian continent.This paper studies the tea industry in Xianning from the aspects of top 100 counties of tea industry,important agricultural cultural heritage,famous Chinese historical and cultural villages,China’s time-honored brands,major brands,and designated production enterprises of border-selling tea.Besides,it introduces intellectual property resources of the tea industry from traditional knowledge,biological genetic resources,new plant varieties,patents,geographical indications,trademarks,etc.Then,it analyzes major problems in the inheritance,innovation and high-quality development of Xianning tea,especially the border-selling tea.Finally,it comes up with constructive recommendations of starting the cultural inheritance and development project and upgrade project of the tea industry to build the capital of China’s border-selling tea.
基金Supported by International Special Funds to Finance the Construction of Modern Agricultural Technology SystemYouth Science and Technology Foundation of Sichuan Province(09ZQ026-019)Economic and Trade Commission Project of Technological Innovationin Sichuan Province(High Technology Innovation of Famous GreenTea Flavor)
文摘[Objective] Many strata emerge in the high-quality tea producing area in Qionglai Mountains,which belongs to Mesozoic Cretaceous(K),Mingshan Fm(E1-2mn)and Dayi conglomerate Team(N)of Cenozoic Tertiary System as well as Quaternary System(Q).Analysis on the migrating features of soil heavy metal from each stratum to tea leaves showed that the enrichment ability of elements was Cu>Cd>Zn>Ni>Hg>As>Cr>Pb.By comparing the soil background values with the soil base values of Sichuan hilly area and Chengdu economic region,it could be concluded that Cd,Hg,Mo,Pb and Se were enriched,and other metal elements existed at a level close to that of the comparing areas.The pH was a little acidic,and high quality tea cultivation could be developed here at present.With the increase of human activities,the environment of study area tends to deteriorate.Therefore,land planning and use should be reasonable.The government should control the environment nearby and prevent pollution.
基金Supported by Humanities and Social Sciences Research Project,Hubei Provincial Department of Education(15D105)。
文摘Wuling Mountain Area of Hubei Province is a key tea-producing area in China,and the tea industry is its agricultural pillar industry.First,this paper introduces the tea industry in Wuling Mountain Area.Then,from traditional knowledge,biological genetic resources,new plant varieties,patents,geographical indications,trademarks,etc.,it studies the intellectual property resources of its tea industry.Next,it analyzes main problems of its intellectual property protection and inheritance,innovation and development.It also discusses the strategy of inheritance,innovation and high-quality development of the tea industry in this ethnic area in the context of the strategy of strengthening the country with intellectual property rights and the strategy of rural revitalization.Finally,it comes up with pertinent recommendations,including implementing the traditional tea production process and technical protection project,protecting the biological genetic resources of tea trees,cultivating new varieties of tea plants bred independently,creating high value patents,building regional public brands,and strengthening intellectual property protection.
文摘以赤壁群体种茶叶为原料加工青砖茶,采用顶空固相微萃取法结合气相色谱-质谱仪联用技术,对青砖茶初制、渥堆过程中样品的挥发性成分进行了分析鉴定。结果表明,青砖茶初制、渥堆加工过程中共鉴定出62种挥发性风味物质,在鲜叶至渥堆结束后的7个样品中分别鉴定出45、41、41、40、43、42和48种挥发性风味物质。在鲜叶至晒干阶段,青砖茶香气含量较高的依次为醛类、醇类、酯类和酮类等化合物,而在渥堆期间受到微生物的作用,烯醛、酮类、甲氧基苯类和呋喃类风味物质明显增加,醇类和酯类风味物质明显减少。β-紫罗酮、芳樟醇、顺-4-庚烯醛、反,顺-2,6-壬二烯醛、癸醛、反-2-壬烯醛、反,反-2,4-庚二烯醛、1-辛烯-3-醇、壬醛、α-紫罗酮、1-戊烯-3-酮、2-辛烯-1-醛等12个气味活度值(odor active value,OAV)均值大于1的香气化合物对青砖茶不同加工阶段的风味变化有着重大贡献。渥堆是青砖茶挥发性风味成分形成的关键步骤,青砖茶毛茶的香气特征性成分有:反,反-2,4-庚二烯醛、2-辛烯-1-醛、反,顺-2,6-壬二烯醛、壬醛、苯乙醛、β-环柠檬醛、β-紫罗酮、α-紫罗酮、1,2,3-三甲氧基苯和α-萜品醇等。
