6个茶树品种的红茶适制性研究  

Study on Suitability of 6 Tea Cultivars for Manufacture of Black Tea

作　　者：刘婷婷[1] 齐桂年[1] 

机构地区：[1]四川农业大学园艺学院,四川雅安625014

出　　处：《食品科学技术学报》2015年第2期58-61,共4页Journal of Food Science and Technology

基　　金：国家科技支撑计划项目(2009GJF00047)

摘　　要：为了研究福选9号等6个茶树品种的红茶适制性,为实际生产提供一定的依据,对其所制工夫红茶进行感官评价和品质成分分析。结果表明,福选9号、梅占、福鼎大白茶和名山131品质较好,其中以名山131汤色最好,福选9号香气最佳,梅占滋味最优;品种间品质成分存在不同程度的差异,以茶黄素、茶多酚和茶红素的差异较大。Sensory evaluation and biochemical components of black tea were analyzed to study the suitability for manufacture of black tea of 6 tea cultivars,which provided support for the production. The results showed that Fuxuan No. 9,Meizhan,Fudingdabai,and Mingshan 131 had the best qualities. Mingshan 131 had the best soup while Fuxuan No. 9 had the best aroma and Meizhan had the best taste. The biochemical components of 6 tea cultivars had differences and the contents of theaflavins,TP and thearubigins were significantly different among all the tea cultivars.

关 键 词：茶树 品种 红茶 适制性 

分 类 号：TS272.4[农业科学—茶叶生产加工]