云南红碎茶品质特点的比较分析  

Comparative Analysis of Quality Characteristics of the Broken Black Tea from Yunnan

作　　者：韩海华[1,2] 梁名志[1,2] 夏丽飞 陈继伟[1,2] 李晓霞 罗琼仙[1,2] 陈玫 

机构地区：[1]云南省农业科学院茶叶研究所,云南勐海666201 [2]云南省茶树种质资源创新与配套栽培技术工程研究中心,云南勐海666201

出　　处：《湖南农业科学》2013年第5期28-30,共3页Hunan Agricultural Sciences

基　　金：云南省科技厅重点新产品开发项目(2010BB012)

摘　　要：为发挥云南红碎茶独特的品质优势,通过测定云南主要红茶产区的部分红碎茶样品的水分、灰分、水浸出物、水溶性灰分、水不溶性灰分、水溶性灰分碱度、酸不溶性灰分、茶红素、茶黄素、茶褐素等主要理化指标,结合感官审评对云南红碎茶品质特点进行初步分析。结果表明:地域差异、加工工艺、制茶设备条件等因素对红碎茶品质存在影响,但云南红碎茶品质整体上较好。To exert the unique quality advantage of the Yunnan broken black tea,the main physical and chemical indexes of the broken black tea samples from the major tea-producing areas in Yunnan had been measured,which including water content,ash content,water extract,water soluble ash,water insoluble ash,water soluble ash alkalinity,acid insoluble ash,thearubigins,theaflavins and theabrownin.Additionally,the quality characteristics of the Yunnan broken black tea were analyzed preliminarily based on sensory evaluation.The results indicated that the factors of regional differences,processing techniques and tea making equipment and conditions will influence the quality of the broken black tea,but the overall quality of the Yunnan broken black tea is generally great.

关 键 词：云南红碎茶 品质 感官审评 理化分析 比较研究 

分 类 号：S[农业科学]