返绿初期‘白叶1号’茶树鲜叶的红茶适制性研究  

Feasibility of black tea made from the initial regreening stage leaves of‘Baiye1’[Camellia sinensis(L.)O Kuntze]

作　　者：白艳 赖建红 汤丹 金涛 BAI Yan;LAI Jianhong;TANG Dan;JIN Tao(Anji County Agriculture and Rural Bureau,Anji 313300,China)

机构地区：[1]安吉县农业农村局,浙江安吉313300

出　　处：《茶叶》2021年第4期204-208,共5页Journal of Tea

基　　金：湖州市公益性应用研究项目(2019GZ24)。

摘　　要：以‘白叶1号’茶树返绿初期的鲜叶为原料,按照工夫红茶工艺制作成红茶。通过鲜叶理化分析、所制红茶感官审评和生化成分分析,研究‘白叶1号’返绿初期鲜叶的红茶适制性。结果表明:‘白叶1号’返绿初期鲜叶叶色浅绿泛白,酚氨比为1.48、叶绿素总量为0.12%;制作的工夫红茶具有汤色橙红明亮、滋味鲜甜、香气甜香的感官品质,生化成分中氨基酸、茶多酚、水浸出物含量分别为8.0%、7.1%、38.4%,茶多酚氧化产物茶黄素(TFs)、茶红素(TRs)、茶褐素(TBs)含量分别为0.46%、4.07%、6.82%,香气物质富含橙花醇和氧化芳樟醇。The processing suitability of black tea for fresh leaves of cultivar‘Baiye 1’at initial regreening stage was assessed based on physicochemical composition of the fresh leaves,sensory quality and biochemical indicators of the made black tea.The results showed that the leaf color of‘Baiye 1’at initial regreening stage was light green mixed with milky whiteness,the ratio of polyphenols to amino acids contents was 1.48,and the total chlorophyll content was 0.12%.The made black tea had the sensory characteristics of bright orange-red color of dry tea,with fresh taste and sweet aroma in tea liquor.The content of amino acids,tea polyphenols,water-soluble extracts were 8.0%,7.1%,38.4%respectively.The content of theaflavins(TF_(S)),theaflavins(TR_(S)),theaflavins(TB_(S))were 0.46%,4.07%,6.82%respectively.The aromatic substances are rich in nerol and linalool oxide.

关 键 词：白叶1号 红茶 适制性 品质特色 

分 类 号：S50[农业科学—作物学] TS272.52[农业科学—茶叶生产加工]