云南易武和临翔茶区古树晒青茶品质差异分析  

Quality Differences of Ancient Tree Sun-dried Green Tea between Yiwu and Linxiang Tea Areas in Yunnan Province

作　　者：罗慧 宗加福 刘春艳 王庆华 杨澜 吴华强 关晓阳 周玲[1] LUO Hui;ZONG Jiafu;LIU Chunyan;WANG Qinghua;YANG Lan;WU Huaqiang;GUAN Xiaoyang;ZHOU Ling(College of Tea,Yunnan Agricultural University,Kunming 650201,China;Yunnan Kun Ship Design Research Institute Co.,Ltd.,Kunming 650051,China)

机构地区：[1]云南农业大学茶学院,云南昆明650201 [2]云南昆船设计研究院有限公司,云南昆明650051

出　　处：《茶叶通讯》2023年第4期500-508,共9页Journal of Tea Communication

基　　金：普洱茶加工工业化及产品设计研究(2019533517000462);云南省“兴滇英才支持计划”高技能人才专项基金(YNWR-SXJS-2018-034)。

摘　　要：为深入了解云南版纳、临沧两大茶区古树晒青茶的品质差异,以易武和临翔两个主产茶区23个古树晒青茶为试验对象,对茶样分别进行感官审评和主要理化成分检测,对相关指标采取相关性分析、主成分分析及聚类分析等方法,分析两大茶区古树晒青茶的品质差异并筛选优质产区。结果表明,两个茶区古树晒青茶的品质指标存在一定差异,品质指标间存在一定的相关性。其中,水浸出物含量与茶汤汤色、滋味显著相关(p<0.05),酚氨比与茶多酚含量呈显著相关(p<0.05),外形和香气呈显著相关(p<0.05),汤色与滋味及叶底呈显著相关(p<0.05),滋味和叶底也呈显著相关(p<0.05)。临翔茶区茶样理化指标中除水浸出物和茶多酚含量差异显著(p<0.05)外,其余指标均高于易武茶区茶样且无明显差异(p>0.05)。不同的内含化学成分使两个茶区的晒青茶感官品质明显不同,易武茶区茶样的感官品质高于临翔茶区茶样。主成分分析结果进一步表明,易武茶区的古树晒青茶综合品质优于临翔区。本试验结果可为云南后期生产高品质普洱茶提供一定的理论依据。To deeply understand the quality differences of ancient tree sun-dried green tea in the two major tea areas of Banna and Lincang in Yunnan province,twenty-three ancient tree sun-dried green tea samples from the two main tea producing areas of Yiwu and Linxiang tea were selected as experimental subjects.Sensory evaluation and main physicochemical component detection were conducted on tea samples,and correlation analysis,principal component analysis,and cluster analysis were used to analyze the quality differences of ancient tree sun dried green tea in the two major tea areas and select high-quality production areas.The results showed that there were certain differences in the quality indicators of ancient tree sun dried green tea between the two tea areas,and there were some correlations among the quality indicators.Among them,the content of water extract was significantly correlated with tea soup color and taste(p<0.05),phenol to ammonia ratio was significantly correlated with the content of tea polyphenol(p<0.05),the appearance and aroma were significantly correlated(p<0.05),the soup color was significantly correlated with the taste and infused leaves(p<0.05),and the taste and infused leaves were also significantly correlated(p<0.05).In the physical and chemical indicators of tea samples from Linxiang tea area,except for significant differences in water extract and tea polyphenol content(p<0.05),difference(p<0.05),all other indicators were higher than those of tea samples from Yiwu tea area and there was no significant difference(p>0.05).The different chemical components present significantly different sensory qualities of sun dried green tea in the two tea areas.The sensory qualities of tea samples from Yiwu tea area are higher than those from Linxiang tea area.The results of principal component analysis further indicates that the comprehensive quality of ancient sun-dried tea from the Yiwu tea area was better than that in Linxiang tea area.The results of this experiment can provide a theoretical basis for the

关 键 词：茶 古树茶 晒青毛茶 感官品质 理化成分 易武 临翔 云南 

分 类 号：S571.1[农业科学—茶叶生产加工] TS272.7[农业科学—作物学]