不同品种千岛银珍茶的杯泡观赏性分析  

Ornamental value in glass cup of Qiandaoyinzhen teas prepared from various cultivars

作　　者：敖存[1] 辜根华 毛宇骁[1] 崔宏春[1] 余继忠[1] AOCun GUGenhua MAOYuxiao CUI Hoogchun YU Jizhong(Hangzhou Academy of Agricultural Sciences, Hangzhou, 310024, China Jiande Bureau of science and technology, Jiande, 311607, China)

机构地区：[1]杭州市农业科学研究院,浙江杭州310024 [2]建德市科技局,浙江建德311607

出　　处：《茶叶》2017年第3期153-156,共4页Journal of Tea

基　　金：杭州市科技计划(20151232I31);国家茶产业技术体系

摘　　要：对‘中白1号’白化茶品种和‘茂绿’、‘中茶108’、‘春雨1号’、‘杭茶21’、‘鸠坑早’新品种(品系)等10个品种(品系)制得千岛银珍茶的感官品质、理化成分和杯泡观赏性等进行比较分析。结果表明,‘中白1号’、‘茂绿’和‘浙农117’品种制得的茶样感官品质明显好于对照‘鸠坑群体种’,特别是‘中白1号’白化茶品种,其高氨基酸低茶多酚的理化基础能明显改善芽茶滋味浓涩的品质缺陷。‘春雨1号’等芽头肥壮、厚实、圆直的品种茶样的杯泡观赏性较好,而芽头宽扁、松空的品种茶样杯泡观赏性较差。The sensory quality, chemical compositions, and glass cup ornamental characteristics ofQiandaoyinzhen teas processed using materials of 10 tea cultivars, including 4 Maolu’, 4 Zhongcha-108 ’,4 Chunyu-1 ’, ‘ Hangcha-21 ’,‘ Jiukengzao ’ and an albino tea cultivar 4 Zhongbai-1 ’,were analyzed and compared. The results showthat the sensory quality of tea samples processed ‘ Maolu ’ and ‘ Zhenong-117 ’ was significantly better than that prepared from 4 Jiukeng groupprepared from albino tea variety ‘ Zhongbai-1 ’ contained lowlevel of tea polyphenols and high level ofamino acids, which is beneficial to improvement of tea liquor taste. ‘ Chunyu-1 ’ showed attractiveornamental characteristics in glass cup,with strong, thick,straight and round buds.

关 键 词：品种 针芽茶 观赏性 

分 类 号：TS272.5[农业科学—茶叶生产加工]