不同茶树品种加工千岛玉叶龙井茶品质比较研究  

Comparative Study on the Quality of Qiandaoyuye Longjing Tea Processed from Different Species

作　　者：敖存[1] 毛宇骁[1] 余继忠[1] 郑旭霞[1] 黄海涛[1] 

机构地区：[1]杭州市农业科学研究院,浙江杭州310024

出　　处：《安徽农业科学》2014年第35期12640-12642,12651,共4页Journal of Anhui Agricultural Sciences

基　　金：国家茶叶产业技术体系;杭州市重大科技创新专项(20112312A02)

摘　　要：[目的]分析比较不同茶树品种加工千岛玉叶龙井茶的品质。[方法]对中茶102、浙农117、鸠16、龙井43、乌牛早、春雨一号、龙井长叶、安吉白茶和鸠坑群体种9个品种(品系)加工的千岛玉叶龙井茶的感官品质、理化成分、香气成分等进行比较分析。[结果]试验表明,各无性系良种均能较好地满足千岛玉叶龙井茶的品质要求,其中鸠16、中茶102和龙井长叶品种制得的茶样色泽嫩绿油润,香气高,滋味的醇爽度好,具有明显的品质优势,审评总分较高。[结论]研究可为指导茶农合理选择适制品种,优化品种结构提供一定的参考依据。[Objective] To compare the quality of Qiandaoyuye Longjing Tea processed from differentspecies.（Method] The sensory quality,physical and chemical compositions,aroma components of Qiandaoyuye Longjing Tea processed from Zhongcha 102,Zhenong 117,Jiu 16,Longjing 43,Wuniuzao,Chunyu No.1,Longjingchangye,Anjibaicha and Jiukeng group species were compared and analyzed.[Result] The resuits showed that all the nine tea breeds could well meet quality requirements of Qiandaoyuye Longjing Tea.Aromas of tea samples processed with Jiu 16,Zhongcha 102 and Longjingchangye were higher.The color were tender green and bloom.And tastes of the tea infusions were mellower and brisker.They had obvious advantage over others in quality and the scores of sensory evaluation were higher.[Conclusion] The study can provide a certain reference basis for guiding farmers to select appropriate varieties and optimize variety structure.

关 键 词：茶树品种 千岛玉叶 品质 适制性 

分 类 号：S571[农业科学—作物学]