不同茶树品种加工毛峰茶的品质差异  

Difference in Quality of Maofeng Tea Processed by Different Tea Varieties

作　　者：陈立杰[1] 尹杰[1] 张明露 CHEN Lijie;YIN Jie;ZHANG Minglu(Guizhou University,Guiyang,Guizhou 550025,China)

机构地区：[1]贵州大学

出　　处：《贵州农业科学》2020年第2期92-94,共3页Guizhou Agricultural Sciences

基　　金：贵阳市茶叶重大专项子项目“夏秋茶提质增效关键技术研究与应用”[筑科合同(2011401)01-1-1]

摘　　要：为毛峰茶的生产实践提供参考,以福鼎大毫、中茶108、福鼎大白、金观音、龙井43、梅占6个茶树品种为材料,观察各品种茶树芽叶性状,对不同茶树品种制成的毛峰茶的主要理化成分进行测定与感官品质审评,分析不同品种的适制性。结果表明:福鼎大白和福鼎大毫的叶色绿、茸毛多,2个品种感官审评综合得分较高,分别为91.6分和90.0分;金观音香气最好;龙井43和梅占综合品质稍弱,中茶108生长势强。品种间品质成分存在差异,其中茶多酚、咖啡碱和水浸出物的差异较大。适制毛峰茶的品种有福鼎大白和福鼎大毫,龙井43适制扁形茶,梅占适制红茶和乌龙茶,生产上以金观音制作红茶品质更佳,中茶108为兼用型品种。The main physicochemical components and sensory quality of Maofeng tea processed by six tea varieties(Fudingdahao,Zhongcha 108,Fudingdabai,Jinguanyin,Longjing 43 and Meizhan)are analyzed and evaluated by observing leaf and bud traits of different tested tea varieties and the processing suitability of six tested tea varieties is compared to provide a reference for production practice of Maofeng tea.Result:The sensory evaluation score of Fudingdabai and Fudingdahao with green and more pubescence leaves is 91.6 and 90.0 respectively.The aroma of Jinguanyin is the best among six tested tea varieties.The comprehensive quality of Longjing 43 and Meizhan is slightly lower than other tea varieties.There are large differences in tea polyphenol,caffeine and water extracts among six tea varieties.Fudingdabai and Fudingdahao are suitable for preparation of Maofeng tea.Longjing 43 is suitable for preparation of flat tea.Meizhan is suitable for preparation of red tea and oolong tea.The quality of red tea processed by Jinguanyin is the best.Zhongcha 108 is a variety with dual-purpose type.

关 键 词：茶树品种 毛峰茶 品质 

分 类 号：S571.1[农业科学—茶叶生产加工]