改进工艺条件下茶树品种潇湘红21-3的制茶品质分析  

Analysis of Tea Quality of Xiaoxianghong 21-3 under the Condition of Improved Technology

作　　者：黎娜[1] 黄怀生[1] 钟兴刚[1] 粟本文[1] LI Na;HUANG Huai-sheng;ZHONG Xing-gang;SU Ben-wen(Institute of Tea Research,Hunan Academy of Agricultural Sciences,Changsha 410125,China)

机构地区：[1]湖南省农业科学院茶叶研究所,湖南长沙410125

出　　处：《茶叶通讯》2020年第3期427-432,共6页Journal of Tea Communication

基　　金：湖南省科技重点研发项目(2017NK2191);湖南省科技特派员创新创业项目(2019NK4166);湖南省农业科技创新项目(2017JC18,2019CY01)。

摘　　要：潇湘红21-3是从湖南地方特色茶树资源江华苦茶群体种中选育出的茶树新品种,其鲜叶酚氨比较大,适制红茶。本试验针对该品种特性,在前期加工工艺试验基础上以其春季一芽一叶鲜叶为原料,采用改进工艺分别加工制成绿茶、红茶、黑(毛)茶、白茶及"江华瑶茶",对加工的茶样进行感官审评和生化成分分析。结果表明:潇湘红21-3加工的工夫红茶外形色泽乌黑油润,甜香浓郁,滋味浓厚,汤色红明亮;加工的绿茶条索较紧细、色泽黄绿润,汤色绿亮,香气嫩栗香、持久,滋味浓、尚鲜爽;加工"江华瑶茶"外形色泽黄褐油润,豆香馥郁、透栗香,滋味甘醇,回甘生津明显。生化成分方面,加工的绿茶水浸出物含量达46.57%,加工的红茶和黑茶也均超过43%;加工的瑶茶氨基酸含量高达4.64%,加工的绿茶氨基酸含量达到3.34%。试验结果可为茶树新品种潇湘红21-3及江华苦茶资源与江华苦茶其他茶树新品种鲜叶的加工利用提供参考。Xiaoxianghong 21-3 is a new tea variety selected from the Jianghua Kucha group,which is a local characteristic tea resources in Hunan province,it’s suitable for making black tea because of its large phenol Ammonia Ratio in fresh leaves.In this experiment,according to the characteristics of this variety,on the basis of the preliminary processing technology test,one bud and one leaf of fresh leaves in spring were used as raw materials,green tea,black tea,black tea,white tea and"Jianghua Yao tea"were processed with the improved technology.The sensory evaluation and biochemical composition analysis of the processed tea samples were carried out.The results showed that:the Congou black tea processed by Xiaoxianghong 21-3 was black and oily in appearance color,sweet and fragrant,with strong taste and red and bright soup color;the green tea processed by it was featured by tight and thin strips,yellow and green appearance color,green and bright soup color,lasting tender chestnut fragrance,strong and fresh taste;the"Jianghua Yao tea"processed by it was yellowish brown and oily in appearance color,with rich bean fragrance and chestnut fragrance,sweet and mellow taste,and obvious sweet aftertaste.In terms of biochemical components,the water extract content of processed green tea reached 46.57%,the processed black tea and dark tea also exceeded 43%;the amino acid content of processed Yao tea reached 4.64%,the processed green tea reached 3.34%.The results can provide reference for the processing and utilization of fresh leaves of new tea variety Xiaoxianghong 21-3,Jianghua Kucha resources and other new tea varieties of Jianghua Kucha.

关 键 词：江华苦茶 茶树品种 潇湘红21-3 适制性 改进工艺 

分 类 号：S571.1[农业科学—茶叶生产加工]