5个茶树品种的红茶适制性及茶叶品质分析  

Black Tea Processing Property of Five Tea Varieties and Tea Quality Analysis

作　　者：银飞燕 吴浩人 袁勇 巢瑾 李佳莲 罗茜 唐志华 谭月萍 YIN Fei-yan;WU Hao-ren;YUAN Yong;CHAO Jin;LI Jia-lian;LUO Xi;TANG Zhi-hua;TAN Yue-ping(Hunan Tea Group Co.,Ltd.,National Tea Processing Technology Research and Development Subcenter,Hunan Planting and Processing Engineering Technology Research Center,Changsha 410126,PRC)

机构地区：[1]湖南省茶业集团股份有限公司,国家茶叶加工技术研发分中心,湖南省种植与加工工程技术研究中心,湖南长沙410126

出　　处：《湖南农业科学》2020年第4期58-63,共6页Hunan Agricultural Sciences

基　　金：湖南省100个重大科技创新项目(2020KJ-058)。

摘　　要：湘波绿、桃源大叶、碧湘早、槠叶齐和黄金茶1号系湖南省栽种较多的5个良种茶树品种,对5个品种的春梢(一芽2叶)杀青烘干茶样的茶多酚、儿茶素、氨基酸、咖啡碱及水浸出物等进行检测,研究了其春梢(一芽2叶)红茶样的茶黄素、茶红素、茶褐素及香气组分和感官品质,并探讨了5个品种制作红茶,特别是高档优质红茶的可行性。研究结果显示:5个茶树品种所制红茶内含物质较丰富,香气及感官也符合中高档红茶的特点。因此,5个供试品种均适合制作红茶,且茶汤滋味醇爽、香气浓厚,特别是槠叶齐和黄金茶1号制作的红茶中茶黄素和茶红素含量较高,比较适合制作高档红茶。Xiangbolv,Taoyuandaye,Bixiangzao,Zhuyeqi and Golden Tea No.1 are five improved tea varieties planted more in Hunan Province.Tea polyphenols,catechins,amino acids,caffeine and water extracts were detected with the spring shoots(one bud and two leaves)of five varieties after fixing and drying.Theaflavins,thearubigins,theabrownins,aroma components and sensory quality were detected with black tea samples from spring shoots(one bud and two leaves)of the five varieties,and the feasibility of five varieties for making black tea,especially high-quality black tea was discussed.The results showed that black tea soups of the five varieties were rich in contents,and their aroma and sensory were also in line with the characteristics of middle and high-grade black tea.Therefore,the five tested varieties are suitable for making black tea,their tea soups are mellow and fragrant,especially the contents of theaflavins and thearubigins in the black tea made from Zhuyeqi and Golden Tea No.1 are higher,which are more suitable for making high-grade black tea.

关 键 词：红茶 品种 化学成分 制茶品质 

分 类 号：S571.1[农业科学—茶叶生产加工]