用“桂绿1号”茶树品种研制桂林毛尖茶的试验研究  

Experiment of Development of Guilin Maojian Tea Using“Guilv No. 1”Tea Plant Variety

作　　者：杨春[1] 韦玲勇[1] 刘晓东[1] 郭春雨[1] 陈三弟[1] 

机构地区：[1]广西桂林茶叶科学研究所,广西桂林541004

出　　处：《安徽农业科学》2015年第36期133-134,共2页Journal of Anhui Agricultural Sciences

基　　金：广西壮族自治区直属公益性科研院所基本科研业务费专项(2015);广西科学研究与技术开发计划项目(桂科能14123004-3-9)

摘　　要：[目的]发挥＂桂绿1号＂的品种优势,用自主品牌良种开发自主品牌特色茶产品。[方法]试验通过应用＂桂绿1号＂鲜叶进行研制桂林毛尖茶,分析该品种加工绿茶的特点,优化其加工工艺,研发出品质优良、质量稳定且符合桂林毛尖茶相关质量要求的茶叶产品。[结果]＂桂绿1号＂鲜叶制作桂林毛尖茶的加工技术为：茶青→萎凋（5.5～7.0 h）→杀青（嫩杀）→揉捻→毛火（90～95℃5 min）→足火（90～105℃8～15 min）,按照这一加工工序制作出的桂林毛尖茶条索紧细,色泽翠绿,香气清高持久,滋味醇和鲜爽,汤色碧绿清澈,品质优良。[结论]研究可为实现品种和产品双赢提供技术支撑,同时,对提升广西桂林毛尖茶产品的市场竞争力,促进该区茶产业的特色茶产品发展和品牌建设具有重要且积极的意义。[Objective] To give full play to variety advantage of ＂Guilv No. 1＂,independent brand characteristic tea products were developed. [Method]Using＂Guilv No. 1＂fresh leave to develop Guilin Maojian tea,the features were analyzed,the processing technique was optimized,Guilin Maojian tea products with excellent quality,stable quality and meet the quality requirements were developed. [Result] The processing technique is： fresh leaves→deterioration（ 5. 5- 7. 0 h） → wrap→rolling→gross fire（ 90- 95 ℃ 5 min→enough fire（ 90- 105 ℃ 8- 15 min）,according to this process produced Guilin Maojian tea has characteristics of cord tight,green color,aroma fragrance lasting,taste mellow and refreshing,green liquor color clear,good quality. [Conclusion] The research can provide technical support to achieve a win-win situation of varieties and products,at the same time,enhance the market competitiveness of Guilin Maojian tea,promote the development of tea industry in the region and brand building.

关 键 词：茶树良种 开发 优质产品 研究 

分 类 号：S571.1[农业科学—茶叶生产加工]