不同茶树品种加工径山茶品质的比较研究  

Comparative Study on the Quality of Jingshan Tea Processed from Different Species

作　　者：敖存[1] 余继忠[1] 黄海涛[1] 郑旭霞[1] 张伟[1] 申屠娇[2] 

机构地区：[1]杭州市农业科学研究院,浙江杭州310024 [2]杭州市农业局,浙江杭州310002

出　　处：《中国茶叶加工》2013年第2期28-31,41,共5页China Tea Processing

基　　金：杭州市重大科技创新专项(20112312A02

摘　　要：为指导茶农合理选择径山茶适制品种,优化品种结构,对茂绿、中茶108、浙农139、浙农113、龙井43、乌牛早、迎霜、龙井长叶、白叶一号和鸠坑群体种等10个品种加工的径山茶的感官品质、理化成分、香气成分等进行比较分析。结果表明,各无性系良种均能较好的满足径山茶的品质要求,乌牛早、中茶108和龙井长叶制得的径山茶香气较高并具有栗香、嫩香或花香,茶汤中也透漏出其香气特点,滋味的鲜爽度和醇度较好,具有明显的品质优势,审评总分较高。This work was done to guide farmers to select suitable tea species and optimize breed structure for Jingshan Tea. Sensory qualities, chemical compositions and aroma components of ten tea samples processed with different breeds such as Maolv, Zhongcha 108, Zhenong 139, Zhenong 113, Longjing 43, Wuniuzao, Yingshuang, Longjingcbangye, Baiye-1 and Jiukeng group were analyzed. The results showed that all the ten tea breeds could well meet quality requirements of Jingshan Tea. Aromas of Jingshan Tea processed with Wuniuzao, Zhongcha 108 and Longjingchangye were higher and had chestnut flavour, tender flavour or flowery flavour. The tea infusions also bad the good aroma, and the tastes were fresher and mellower. They had obvious advantage over others in quality and the scores of sensory evaluation were higher.

关 键 词：茶树品种 径山茶 感官品质 理化成分 适制性 

分 类 号：S571.1[农业科学—茶叶生产加工]