茅山茶区秋季鲜叶加工清香型乌龙茶的品种适制性研究  

Research on Variety Processing Suitability of Fen-flavor Oolong Tea Produced from Autumn Fresh Leaves in Maoshan Tea Area

作　　者：陈学林 

机构地区：[1]江苏职业技术学院,江苏句容212400

出　　处：《安徽农业科学》2011年第4期2094-2095,共2页Journal of Anhui Agricultural Sciences

摘　　要：取各茶树品种的中开面2-3片鲜叶,参照闽南清香型乌龙茶初制技术加工出茶样,并对不同品种茶样进行感观审评和内含成分测定。结果表明,早年从福建引进的毛蟹、梅占和武夷菜茶等群体品种所制清香型乌龙茶的综合品质最优;近年引进的龙井长叶、浙农113等无性系品种所制清香型乌龙茶的综合品质与毛蟹、梅占等品种相近;茅麓群体种、宜兴群体种等当地群体种和福鼎大毫茶品种所制清香型乌龙茶的综合品质较差。2-3 fresh leaves of medium banjhj collected from various varieties of tea trees,the tea samples were produced by primary manufacturing technology of fen-flavor oolong tea of south Fujian and the tea samples of different varieties were prepared for sensory appraisal and determination on inner composition.The results indicated that the comprehensive quality of fen-flavor oolong tea produced from colony varieties including Maoxie,Meizhan and Wuyicai tea introduced from Fujian in early years was highest;that of fen-flavor oolong tea produced from clonal cultivars,such as Longjing Changye and Zhenong113,which were introduced in recent years,was close to that of varieties,such as Maoxie and Meizhan;that of fen-flavor oolong tea produced from Fuding Dahaocha and local population varieties,such as Maolu and Yixing,was worse.

关 键 词：夏秋茶 乌龙茶 加工工艺 

分 类 号：S571.1[农业科学—茶叶生产加工]