不同采制时间对‘白叶1号’紫笋茶品质的影响  

The effect of different time for Baiye variety of quality of Changxing Zisun tea

作　　者：王辉 龚淑英[2] 魏明香[2] 曹婷婷[2] 陆文渊 夏建峰 聂式忠 吴厚明 

机构地区：[1]长兴县农业局,313100 [2]浙江大学茶学系,310058 [3]湖州市农业局,313000

出　　处：《茶叶》2014年第4期202-204,共3页Journal of Tea

基　　金：浙江省2012年度团队科技特派员项目(2012T2T212)

摘　　要：研究了白叶1号茶树品种的不同采制时间对长兴紫笋茶品质的影响。结果表明：春季随着开采时间的延续,白叶1号加工的紫笋茶外形和叶底质量有下降趋势,但在开采约1周之后至结束约1周之前期间滋味、香气和汤色均较佳;水浸出物和咖啡碱含量比较稳定,茶多酚的量呈上升趋势,氨基酸含量表现为下降变化,开采1~2周的原料和产品的质量均比较好。The effect of plucking time on quality of Changxing Zisun tea prepared from cultivar Baiye No. 1’ was studied. The quality of dry tea appearance and infused leaf decreased with extension of pluck in the spring season. However,the liquor taste,aroma and liquor color were better on second-week and third week of plucking. The concentrations of caffeine and water soluble solids were stable during the spring season. Concentration of tea polyphenols increased with pluck time,but that of amino acids decreased with plucking time.

关 键 词：白叶1号 采制时间 长兴紫笋茶 品质 

分 类 号：TS272.5[农业科学—茶叶生产加工]