湖南地区红茶感官品质比较分析  

Comparative Analysis of Sensory Quality of Black Tea in Hunan Province

作　　者：银霞[1,2] 包小村[2] 黄建安[1] 黄静[2] 周凌云[2] 李维[2] 刘红艳[1,2] 刘仲华[1] 张曙光[2] YIN Xia;BAO Xiao-cun;HUANG Jian-an;HUANG Jing;ZHOU Ling-yun;LI Wei;LIU Hong-yan;LIU Zhong-hua;ZHANG Shu-guang(Key Lab of Tea Science of Education Ministry,Hunan Agricultural University,National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;Tea Research Institute,Hunan Academy of Agricultural Sciences,Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture,Changsha 410125,China)

机构地区：[1]湖南农业大学茶学教育部重点实验室,国家植物功能成分利用工程技术研究中心,湖南长沙410128 [2]湖南省农业科学院茶叶研究所,农业部湖南茶树及茶叶加工科学观测实验站,湖南长沙410125

出　　处：《茶叶通讯》2020年第2期297-302,共6页Journal of Tea Communication

基　　金：湖南省农业科技创新专项(2019CY01);湖南红茶品牌建设专项(湘财农指[2018]85号)。

摘　　要：对来自湖南不同地区的191个不同等级红茶样进行感官品质评价,结果表明:红茶品质随等级(嫩度)的降低呈下降趋势,其中外形和香气品质不同等级间差异最为明显;不同地区红茶综合品质差异不大,但各品质因子各有所长,其中长沙、益阳、湘西、郴州地区分别在外形及叶底、汤色、香气、滋味品质上表现突出。不同茶树品种所制红茶品质各有优势,其中本省茶树良种红茶外形细秀且多显毫、匀整,群体品种红茶大多滋味丰富,外省品种红茶则汤香明显;甜香带花香(花蜜香)、甜醇带鲜(甘鲜味)是湖南地区红茶感官品质的主要特征。本研究结果可为湖南地区红茶产品体系构建、加工技术规程制定和产品标准样的制作等提供参考。The sensory quality of 191 black tea samples of different grades from different regions of Hunan Province was evaluated.The results showed that the quality of black tea decreased with the decrease of grade(tenderness),among which the difference between different grades of appearance and aroma quality was the most obvious;the comprehensive quality of black tea in different regions had little difference,but each quality factor had its own advantages,among which the black tea samples from Changsha,Yiyang,Xiangxi and Chenzhou showed outstanding appearance and brewed leaves,soup color,aroma and taste quality respectively.The quality of black tea produced by different tea varieties had its own advantages,among which the black tea produced by improved varieties in our province had a slim,hairy and even appearance,most of the group varieties were rich in taste,while the balck tea produced by the varieties in other provinces had obvious soup fragrance;the main characteristics of the sensory quality of black tea in Hunan were sweet with flower(nectar)fragrance and sweet with fresh(sweet and fresh)taste.The results of this study can provide reference for the establishment of black tea product system,the formulation of processing technical regulations and the production of product standard samples in Hunan Province.

关 键 词：湖南红茶 感官品质 花蜜香 甘鲜味 茶树品种 

分 类 号：S571.1[农业科学—茶叶生产加工]