三种武夷名丛夏暑红茶适制性研究  

Study on Adaptability of Three Tea Cultivars in Wuyi Mingcong For Summer Black Tea

作　　者：钟兰馨[1] 冯花[2] 罗盛财 吴玉琼[1] 郑瑜丹[1] 王飞权[1] 

机构地区：[1]武夷学院茶与食品学院/福建省高校茶叶工程研究中心,福建武夷山354300 [2]武夷学院人文与教师教育学院,福建武夷山354300 [3]武夷山龟岩茶业有限公司,福建武夷山354300

出　　处：《黑龙江农业科学》2013年第9期84-86,90,共4页Heilongjiang Agricultural Sciences

基　　金：福建省大学生创新性实验资助项目(Sj201210397751);福建省科技重点资助项目(2013N0033);武夷学院校青年基金资助项目(xl201308);对接南平产业发展科技专项资助项目(2011DJ07)

摘　　要：为充分利用武夷山夏暑茶资源和开发武夷名丛红茶,以向天梅、金毛猴、玉井流香三种武夷名丛夏暑茶鲜叶为原料,参照传统工夫红茶初制工艺,研究了其适制性及品质特征。结果表明:制得的红茶各生化成分以玉井流香红茶最丰富,向天梅红茶最少,其中氨基酸、黄酮类含量差异显著,而水浸出物、茶多酚、咖啡碱含量差异达到极显著水平;感观审评综合得分由高到低依次为:向天梅(83.85)>金毛猴(79.5)>玉井流香(77.8)。武夷名丛向天梅夏暑红茶综合表现较好,较适宜加工夏暑红茶,其香气甜浓,滋味甜醇,具备较好的红茶品质。In order to make full use of summer tea resources in Wuyi mountain and develop the Wuyi Mingcong black tea,taking the three of Wuyi Mingcong summer fresh tea leaves of Xiangtianmei,Jinmaohou and Yujingli- uxiang as raw material, traditional processing technology of Gongfu black tea, the adaptability and quality char acteristics were studied. The results indicated that the biochemical components of them were rich,and the Yu- jingliuxiang black tea had the most biochemical components and the Xiangtianmei black tea had the least. The differences of the amino acids and the flavonoid contents were obvious,and the contents difference of aqueous extracts, polyphenols and caffeine were reached significant level. The composite scores of the three kinds black tea for sensory evaluation were that Xiangtianmei （83.85））〉Jinmaohou （79.5） 〉Yujingliuxiang （77.8）. Com- pared with three kinds of Wuyi Mingcong black tea,Xiangtianmei was generally supposed to be the best one which is suitable for processing black tea in summer with rich fragrance, sweet taste and excellent quality.

关 键 词：武夷名丛 红茶 适制性 

分 类 号：TS272.4[农业科学—茶叶生产加工]