传统绿茶品种改制白茶试验研究  

Experimental Study on Transforming Traditional Green Tea Varieties into White Tea

作　　者：王燕飞 鲍夏鸿 魏然 华慧荟 吕岷泽 夏益民 张雨曦 雷永宏 苏祝成[1] WANG Yan-fei;BAO Xia-hong;WEI Ran;HUA Hui-hui;LYU Min-ze;XIA Yi-min;ZHANG Yu-xi;LEI Yong-hong;SU Zhu-cheng(Zhejiang A&F University,Hangzhou 311300,China;Suichang Tiantangyuan Agricultural Products Professional Cooperatives,Lishui 323300,China;Zhejiang Zhenhua Ecological Tea Technology Co.,Ltd.,Lishui 323300,China;Suichang Tea Industry Service Center,Lishui 323300,China;Department of Tea,Zhejiang University,Hangzhou 310058,China)

机构地区：[1]浙江农林大学茶学系,浙江杭州311300 [2]遂昌县天堂源农产品专业合作社,浙江丽水323300 [3]浙江珍华生态茶叶科技有限公司,浙江丽水323300 [4]遂昌茶产业服务中心,浙江丽水323300 [5]浙江大学茶学系,浙江杭州310058

出　　处：《中国茶叶加工》2023年第2期18-21,38,共5页China Tea Processing

基　　金：浙江省“三农九方”科技协作计划(2023SNJF021)。

摘　　要：为充分利用夏秋茶资源并提高茶产业的经济效益,近年来一些绿茶产区尝试采用传统绿茶品种试制其他茶类。研究分别以银猴、茂绿品种的单芽、一芽一叶、一芽二叶、一芽二三叶为原料加工白茶,并对其感官品质、生化成分及抗氧化活性进行分析,研究茶树品种与采摘嫩度对白茶品质的影响。综合生化成分分析及感官审评结果,银猴和茂绿均可制得优良白茶,且以一芽二叶所制白茶品质最佳。In order to fully use the summer and autumn tea and improve the economic benefits of the tea industry,some green tea producing areas have tried to use traditional green tea varieties to produce other teas in recent years.In this study,single bud,one bud and one leaf,one bud and two leaves,and one bud and two or three leaves of Yinhou and Maolv varieties were used as raw materials to produce white tea.The effects of tea varieties and picking standards on sensory quality were explored through sensory evaluation,biochemical components analysis and antioxidant activity determination.According to the results of biochemical analysis and sensory evaluation,both Yinhou and Maolv varieties could be made into excellent white tea,and the quality of white tea of one bud and two leaves was the best.

关 键 词：白茶 品质 感官审评 生化成分 

分 类 号：TS272.59[农业科学—茶叶生产加工]